Banana Bread, Ny Times Natural Foods Cookbook Carrie Sheridan

1. 1

   Preheat oven to 350 degrees.

2. 2

   Cream the butter and sugar together until very light. Beat in the egg.

3. 3

   Sift together the whole wheat flour, white flour, baking soda and salt.

4. 4

   Combine the bananas and buttermilk, stirring just enough to combine well.

5. 5

   Alternately add dry ingredients and banana mixture to creamed butter/sugar/egg mixture.

6. 6

   Turn into an oiled 9 by 5 inch loaf pan.

7. 7

   Bake 50-60 minutes or until done.

8. 8

   White 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. 9

   Cool in pan 10 minutes. Remove from the pan and finish cooling on a rack.

10. 10

    Yields 1 loaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.