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Recipes - and - RecipesBanana bread became a Canadian staple because of its good flavor and adaptability - sandwiched with cream cheese it makes a meal, and it keeps so well it is ready for a snack or dessert whenever needed. This version includes wheat germ and whole-wheat flour for extra goodness.
Ingredients - Makes 1 loaf
250 ml (1 cup) unbleached white flour
250 ml (1 cup) whole-wheat flour
60 ml (1/4 cup) raw wheat germ
1/2 tsp. salt
1 tsp. baking soda
125 ml (1/2 cup) unsalted butter
180 ml (3/4 cup) golden honey
2 eggs, beaten
250 ml (1 cup) mashed, very ripe bananas (about 3)
2-3 tbsp. hot water
125 ml (1/2 cup) chopped nuts, dates, or raisins
Method
Preheat the oven to 160° C (325° F). Butter a 22 x 12 cm (9 x 5")
loaf pan.
Combine the white flour, whole-wheat flour, wheat germ, salt, and soda in a
medium bowl and set aside.
In a large heavy saucepan, melt the butter and stir in the honey until evenly
mixed and just lukewarm. Add the eggs and banana, combining thoroughly.
Stir in the dry ingredients in two parts, adding the hot water between additions
to make a light, smooth dough. Stir in nuts or fruits as desired.
Push into the prepared pan, level the surface, and bake 70 minutes, or until
humped, brown, and firm to the touch.
Cool in the pan on a rack. Turn out, wrap well, and store a day before slicing.
Bon appetit!
Dorothy
The D&D Bed & Breakfast, Montreal,
Quebec
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