Banana Bread Ny Times Natural Foods Cookbook Carrie Sheridan

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I have posted a great banana tea bread recipe with a cake consistency... But this recipe has the gooeyness of the bananas and is just as good in a different way. try both... They are the most delicious banana breads you'll ever eat. Great toasted, too! Freezes well.

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Steps

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Preheat oven to 350 degrees.

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Cream the butter and sugar together until very light.

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Beat in the egg.

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Sift together the whole wheat flour , white flour , baking soda and salt.

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Combine the bananas and buttermilk , stirring just enough to combine well.

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Alternately add dry ingredients and banana mixture to creamed butter / sugar / egg mixture.

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Turn into an oiled 9 by 5 inch loaf pan.

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Bake 50-60 minutes or until done.

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White flour can be substituted for whole wheat flour - also try rice flour , oat flour , coconut flour [add extra liquid if using coconut flour in a 1 to 1 ratio].

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Cool in pan 10 minutes.

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Remove from the pan and finish cooling on a rack.

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Yields 1 loaf.

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Ingredients

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sweet butter, brown sugar, egg, whole wheat flour, unbleached white flour, baking soda, sea salt, bananas, buttermilk