Banana Bread is a favorite for almost everyone it seems, and my family is no exception. The soft texture of the bread coupled with the dense composition of the whole grain shows through in this recipe, revealing the naturally sweet flavor that is enjoyed by so many.
This recipe is not originally mine, but just like any other recipe that is posted on the internet, it was someone else’s then tweaked for my family’s tastes. This recipe came from a book called Best Recipes: From the Backs of Boxes, Bottles, Cans and Jars by Ceil Dyer. As a mostly-scratch-cook, this book isn’t one from which I would choose to glean many recipes. I keep it around, however, because it was a gift from my late mother—and for the banana bread recipe that I’m sharing with you today.
The original recipe called for a boxed cereal and nuts, but I customarily leave both out. I substituted 2-2/3 cups of hard white wheat flour for the 3 cups of all purpose flour that are called for. It came out fabulous in flavor, but it didn’t rise as much as it usually does with the all purpose flour. If you like yours more fluffy, you can substitute only half of the flour with freshly milled.
I hope you enjoy this recipe as much as we do!
- 2-2/3 cups freshly ground white wheat flour
- 1 cup sugar
- 1 Tbsp + 1 tsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 1 egg, slightly beaten
- ½ cup coconut oil
- ¼ cup water
- 3 cups mashed banana (6 large)
- 2 tsp vanilla
- Preheat oven to 350 degrees. Grease two 8-1/2 x 4-1/2 x 2-1/2 inch loaf pans. Whisk together flour, sugar, baking powder, salt, and baking soda. In another bowl, combine oil, egg, water, mashed banana and vanilla. Add wet mixture all at once to the dry ingredients. Stir until just moistened. Pour half of the batter into each pan and spread evenly into the pans. Bake 50-55 minutes or until tester inserted in center comes out clean. Let cool 15 minutes before removing from pan. Makes two loaves.
