Everyone has their favorite banana bread recipe. For as long as I can remember, my mom has made the banana tea bread from The Loaves & Fishes Cookbook. It’s moist, fluffy, incredibly simple and hard to beat. I have since experimented with other health-ified versions (I especially like this one) but as far as desserts go, it’s hard to argue with sugar. I made a few modifications from the original to give it a little nutritional value. The changes are basically undetectable (success!). Even my mom couldn’t tell a difference. The result is the same dense loaf with a slightly less incapacitating sugar hangover. Sounds good to me.
Banana Tea Bread (adapted from The Loaves & Fishes Cookbook)
1/2 c. safflower oil
3/4 c. sugar
1 tsp. vanilla
3 ripe bananas, mashed
3/4 c. whole wheat pastry flour
1/2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. pecans, roughly chopped (walnuts work, too)
- Combine eggs, oil, sugar and vanilla and beat with an electric mixer on medium speed for 3 minutes, until smooth and creamy
- Add mashed bananas and mix well
- Add flours, baking soda, salt and mix on medium speed for one minute
- Add chopped nuts and combine
- Pour into greased loaf pan and bake for ~50 minutes at 350 degrees, until toothpick inserted into center of loaf comes out clean.