Banana Bread

Prep: 20 min Preheat: 350 F Bake: 60 min Serves: 10 or more Cost: $

I have vigorously attempted to make this a lower calorie/sugar bread. All attempts have failed to yield a successful batch. I have used Splenda, applesauce as well as several other things. I've given up. After 6 batches that were nearly inedible, had the texture & taste of cardboard, I have returned to tell everyone this is the best recipe I have ever made & well worth the extra fats & sugars!

Ingredients:

• 2 c whole wheat flour
• 1 tsp (sodium free) baking soda or 3 tsp baking powder
• 1 tsp cinnamon, nutmeg, or pumpkin pie seasoning
• 1 tsp salt (optional)
• 3/4 c dark brown sugar
• 8 Tbs unsalted butter
• 1/4 c buttermilk or regular milk
• 2 Tbs vanilla extract
• 2 large eggs
• 3 over-ripe bananas
• 1 slightly green banana
• 2+ Tbs raw, coarse sugar

Optional Ingredients:

• 1 c crushed walnuts or pecans
• 1 c blueberries
• 1 c baking chips, (chocolate, peanut butter, butterscotch, white chocolate...)
• 1/2 c coconut
• 2-3 Tbs honey
• top with butter crumb

Directions

1. Sift together: flour, baking soda, cinnamon, & salt in a large bowl.
2. In a separate bowl cream together brown sugar and butter.
3. In a third bowl beat eggs, buttermilk, & vanilla.
4. Peel the over-ripe bananas & add to egg bowl, mash but don't over mash.
5. Pour creamed sugar & mashed bananas to the sifted dry ingredients bowl & mix until flour is moistened.
6. Peel the slightly green banana and cut into centimeter sized cubes.
7. Gently fold the cubed banana into the dough.
8. Pour dough into a lightly grease a loaf or muffin pan.
9. Evenly coat the top of the dough with coarse sugar.
10. Bake.
11. Allow to cool, remove from loaf pan & cut into desired thickness (in my house its just under 1 in per slice)
12. Serve topped with butter and a glass of milk.