I know it’s a bit boring perhaps but I (and Imogen) love banana bread. It serves as a quick breakfast or snack and it makes me feel better about not having to throw away more spotty bananas that no one got to. I believe this recipe was originally from “The Silver Palette Cookbook” but not entirely sure as it’s been written on a scrap of paper and sitting inside my copy of “Fanny Farmer” for probably 15 years. I’ve made a few changes to the original recipe, adding whole wheat pastry flour in lieu of white and if memory serves me (and it doesn’t always) I took out some sugar. I’ve also added chopped dates and pecans for texture and crunch………enjoy!
The Recipe (yay, no longer waiting to be lost amongst my scraps!)
Whisk together dry ingredients:
1 and 1/3 cups whole wheat pastry flour
3/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
Cream together:
5 tbs unsalted butter
1/2 cup of sugar
Add
2 large eggs, one at a time and beat till mixed before adding next one.
3 spotty bananas (the darker the better!)
Add the flour mixture and beat at low speed till combined.
After all is blended in mixer add 1/2 cup of pecans and 5 large chopped dates.
Bake at 350 degrees. Timing depends on vessel. If baking in a bread tin then 45-50 minutes. If baking in a 8” square pan then its more like 25 minutes.
Notes:
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