That’s what I have been thinking about this afternoon as I nibble three-day old buns and sip my tea.
Banana bread is everything that these buns are not: It’s moist, fragrant and has an irresistible texture.
This is a classic banana bread recipe, with just a few updates. It’s lightly spiced, gets a bit more substance from whole grain flour and the banana is beautifully complemented by the molasses…a sweet that has a little bite to it.
Feel free to toss in ½ cup of nuts, seeds, or desiccated coconut if you prefer more texture.
For an more flavourful bread use extra ripe bananas. And if you don’t have ripe bananas, try this:
Whole wheat molasses Banana Bread
Adapted from Hun…What’s for dinner?
- ½ cup butter, melted, or canola oil
- ¼ cup sugar
- 1/3 cup Grandma Fancy Molasses
- 2 eggs
- 3 Tbsp. yogurt or soured milk*
- 2 tsp. vanilla
- 3 ripe bananas, mashed (about 1-1 1/4 cups)
- ¾ cup whole wheat or spelt flour (spooned in)
- 1 ¼ cups plain flour (spooned in)
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- Grease a large loaf pan or line it with parchment paper.
- In a large bowl combine the melted butter with the sugar and stir well.
- Add the molasses and then the eggs, one at a time.
- Stir in the yogurt, vanilla and then the mashed banana.
- In a separate bowl combine the flour, baking powder, baking soda, salt and spices.
- Add the dry ingredients to the wet ingredients and stir gently, just until combined. (Take care not to over mix.)
- Bake at 350 F for 50-60 minutes.
- Let cool in pan 10 minutes before upending on cooling rack.
*To sour the milk, add 1/4 tsp. of vinegar to the 3 Tbsp. of milk and let sit for five minutes.
More baking with banana ideas:
One more thing…
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Here’s to eating well, everyday,