My mom used to always make me and my brother banana bread on a regular basis. It’s one of the many things she was good at. I inherited all of her recipes, but I have yet to find her banana bread recipe.
Many years ago I was having a conversation with my boss about banana bread, and never being able to find anything even close to my moms. He immediately called his wife and passed along her recipe to me. I have to say, its pretty close–if not better!
I’ve since made a few alterations to the original, like subbing in fresh ground soft white wheat for the all purpose white flour. It changed the texture just a bit, but I think it only improved it.
Start off my grinding your wheat berries using the bread setting.
2/3 cup expeller pressed coconut oil (you could use butter or shortening, if you prefer)
2 ½ cups fresh ground flour (I use soft white wheat berries for this recipe)
1 2/3 cup sugar
1 ¼ tsp baking powder
1 tsp baking soda
1 tsp. salt
3/4 cup buttermilk
2 eggs
about 3 mashed bananas
In a mixer, add in the coconut oil, flour, sugar, baking soda, powder and salt. Beat for 2 minutes.
Add in the buttermilk (or soured milk), eggs, and mashed bananas.
Beat again until fully combined.
Pour mixture into a buttered and floured bread pan.
Bake at 350° for about 50 minutes(or until a toothpick comes out clean)
Once finished baking, let your banana bread cool a little before you slice it. Then lather it in butter and enjoy! Or at least that’s my favorite way. 😉
The kids found my sliced banana bread before I could get a picture of it. Sneaky kids!
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