Since the thermostat in the oven at our new home is quite unreliable, the baking of cookies is a hit and miss situation. Thankfully the baking of sweet breads works well. For those of you who are enjoying the Pumpkin Cranberry Recipe (see blog post), you may love this recipe also. The mixing of fruit, nuts, dried fruit, unrefined sweeteners, and oil creates a moistness that keeps away the temptation or need for butter on a slice of bread.
This is a solid loaf! I was in a store today and noticed that they were selling prepared banana bread. The loaf weighed a fraction of this loaf! Made with real bananas, this loaf is best when the flavor is given several hours to develop after baking. So, although the temptation is there to take a slice shortly after it comes out of the oven, develop a discipline of the senses and let the loaf sit for a good 6 hours. Then you will enjoy the rewards of your patience and may want to share the flavors with family and friends around you.
Ripe bananas can be stored in the freezer until you are ready to use them. For this recipe you will need at least 4 good sized bananas. Take them out of the freezer and let them thaw in a bowl. When you are ready to bake just slit one end of the banana, squeeze at the unopened end and the whole thing will slide out. The bananas can then be mashed easily with a fork.
Banana Loaf
1 1/2 cups banana puree (4-5 large bananas approximately)
1/2 cup melted coconut oil or safflower oil
2 T sucanat sugar
1 t vanilla
1 cup whole wheat flour
3/4 cup white flour
1 1/2 t baking powder
1/2 t baking soda
1/4 t cinnamon
1/4 t salt
1/2 cup walnuts, chopped (pecans would be equally delicious)
1/4 cup raisins
Combine the banana puree, safflower oil, sugars and vanilla in a large glass bowl. Whisk by hand (with a fork or hand whisk) to combine the ingredients. Add the walnuts and raisins. Stir again. Then gently fold in the combined dry ingredients of flours, baking powder, baking soda, cinnamon and salt. This entire recipe can be done by hand. Use a large spoon or a rubber spatula. Do not use a mixer to combine. Pour into a lightly buttered loaf pan, smooth the top of the loaf with a knife. Bake at 350F for 45 minutes. Cover the loaf lightly and continue to bake for another 15-30 minutes. Loaf is baked when a skewer or knife inserted into the loaf comes out clean. Cool in the baking pan for 5 minutes before removing from the pan. Cool on a wire rack for hours. Once completely cooled seal in a covered container, preferably glass. Enjoy!
Making Muffins – This recipe makes about 12 muffins. Muffins cook much faster than the loaf, about 20 minutes, so this is a great solution when you have little time, and hungry mouths! Enjoy!
Shanthi
