Does anyone else out there have a notebook filled with handwritten recipes collected from old friends and family? Stuffed with loose recipes cut from newspapers, or scrawled on cards? Well, I do. And it was to that book that I turned the other day when I found that the bananas I had planned to eat for lunch last week were really past their eating prime.
After a little searching I found the notebook and the banana bread recipe I remembered.
I hadn’t used this recipe in a few years and I decided it was time to make a few changes — I wanted to make it healthier overall as well as lactose free for my brother who would be in town to try it.
A few quick substitutions (olive oil for the melted butter, all whole wheat flour instead of a combination of all-purpose and whole wheat, ginger instead of cinnamon, and brown sugar instead of white) and I was ready to go.
The batter mixed up nicely and fit perfectly into the lovely ceramic loaf pan my sister made for me. After an hour in the oven the bread was ready to eat!
And it was delicious (if you believe my almost-13-year-old niece, who told me it was the best she had ever had).
Here’s the new, healthier recipe. Give it a try and tell me what you think.
(makes 1 medium sized loaf)
3-4 very ripe bananas
¾ cup brown sugar, packed
1 large egg, lightly beaten
1½ cups whole wheat flour
¼ cup extra virgin olive oil
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon vanilla
½ teaspoon powdered ginger
¼ teaspoon freshly grated nutmeg
½ cup toasted sliced almonds
Preheat oven to 325 degrees.
In a medium bowl, mash bananas. Add all other ingredients and mix well with a wooden spoon. Pour batter into an oiled and lightly floured loaf pan. Bake 1 hour.