Who doesn’t have a banana bread recipe, right? Of course everyone has their own recipe for banana bread and of course everyone thinks their banana bread is the best.
Well this recipe was a Michigan State Fair Blue Ribbon winner. It has been passed down through the generations in my family. I’ve tried other banana bread recipes but somehow I always come back to this recipe. It is simple and melt in your mouth delicious.
Since getting my new WonderMill, I just tweaked the recipe to fit my new “no white flour” lifestyle. I realized that in replacing white flour with fresh milled wheat flour it enhanced the recipe even more! Of course as a mom, the true test for any switch is the moment when the kids decide to either spit or swallow. My answer came 5 minutes later when the whole loaf was devoured by 3 kids with bottomless stomachs, a healthy mission accomplished!
This recipe will not disappoint!
This recipe yields 2 1lb. loaves of bread, or 1 bundt pan
3 C. flour (I used 1/2 white hard wheat and 1/2 hard red wheat)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 C. buttermilk (I used almond milk + 1T. vinegar)
1 1/2 tsp. vanilla
4 ripe crushed bananas
Cream butter and honey granules until smooth. In separate bowl mix: flour, baking powder, baking soda. Add this to creamed butter and honey granules(it’s not moist when mixed). Add half of the milk to dry mixture, as well as, vanilla and bananas. Mix just until moist. Blend in rest of milk and eggs. Pour into your greased loaf or bundt pan. Bake at 350• for 45-50 minutes. When toothpick inserted is clean, bread is ready.
This is my 1st of 5 recipe posts for The GrainMill Wagon Challenge.