Banana Bread From The New York Times Natural Foods Cookbook

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1/2 cup kerry irish gold sweet butter
• 3/4 cup brown sugar
• 1 egg
• 1 cup unsifted stoneground whole wheat flour
• 1/2 cup unsifted unbleached flour
• 1 teaspoon baking soda
• 3/4 teaspoon sea salt
• 1 1/4 cups mashed ripe bananas (2 large or 3 small)
• 1/3 cup buttermilk or 1/3 cup yogurt

Recipe

• 1 preheat oven to 350 degrees.
• 2 cream the butter and sugar together until very light. beat in the egg.
• 3 sift together the whole wheat flour, flour, baking soda and salt.
• 4 combine the bananas and buttermilk, stirring just enough to combine well.
• 5 alternately add dry ingredients and banana mixture to creamed butter/sugar/egg mixture.
• 6 turn into an oiled 9 by 5 inch loaf pan.
• 7 bake 50-60 minutes or until done.
• 8 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].
• 9 cool in pan 10 minutes. remove from the pan and finish cooling on a rack.
• 10 yields 1 loaf.