Sunday Recipe: Banana bread that’s not terrible for you


This is an adaptation of my mother-in-law’s recipe, which, being the first banana bread I ever tasted, has shaped the way I think banana bread should taste. My then-boyfriend-now-husband would get care packages our freshman year in college, half-loaves of banana bread wrapped in tinfoil, ready to be slathered with butter. In retrospect, her recipe has way too much sugar, so I cut it in half. I also added another banana, a wee bit of salt and my go-to solution in making desserts healthier: whole wheat pastry flour. It’s not that it’s terribly good for your either, but it’s glycemic index value is somewhat lower, and more importantly, it has much more nutrients than white flour. Because it’s a pastry flour, it won’t weigh down your cake the way an ordinary whole grain would.

1 3/4 cup whole wheat pastry flour
3/4 cup sugar
1tsp salt
1tsp baking soda

1/3 cup veggie oil
2 eggs
1/4 cup + 1tbsp buttermilk
1 tsp vanilla
3 bananas

optional: walnuts, chocolate chips

Mix the dry ingredients (in the larger bowl; in the mixer bowl if using a stand mixer), in a separate bowl, mix the wet ingredients by adding first the oil, beating the eggs in one at the time, then adding the buttermilk, mashed bananas and vanilla. Add the wet ingredients to the dry, mix well.
Bake at 325°F for 1 hour and 20 minutes or until done (time calculated for sea level.)

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