3 large eggs
1 cup bananas (the ripest the better), mashed
4 oz butter at room temperature
1 1/4 cups whole-wheat flour
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup (4 ounces) chopped walnuts
1. Preheat oven to 350' f.
2. Grease and flour a medium (8 inch) loaf pan.
3. In a large bowl, add the eggs, bananas, butter and sugar. Using a mixer, slightly beat the items together.
4. Sift in the flour, baking soda and salt. Using the mixer, mix till just blended.
5. Pour the ingredients into the prepared loaf pan evenly.
6. Bake for 55-65 minutes. It is done when an inserted knife comes out clean of batter.
7. Cool in the pan for 10 minutes, then slide a plastic spatula down the edges and then turn over and let it drop out.
8. It can be eaten warm or cold. Prior to storage, set on wire rack till completely cold.
Note: If you have a juicer, make juice and use about 1 cup of the leftover pulp in the bread and freeze the remaining pulp for the next bread. I use a combination of orange without the rind, cored apples, zucchini, tomatoes, carrots and kiwi without the skin. Have fun.
Servings: 1 bread loaf
Prep. time: 15 minutes
Cook time: 55-65 minutes
Author: Chef Allan Arkin
Dark, Rich and Sweet. A slice of this bread is good for breakfast, spread with softened cream cheese or a delicious dessert
after dinner. ** (See the NOTE at the bottom for a special added ingredient.)**
Whole-Wheat Banana Nut Bread