Banana Bread (Laurel’s Kitchen)

This is a recipe that came out of a book and, slightly altered, has persisted as a regular part of our family’s cooking repertoire. It’s a really good banana bread, and has a far, far better flavor than any banana bread mix available in supermarkets.

Juice of 1 lemon
3 very ripe bananas
½ cup brown sugar
½ cup (1 stick) butter
1 ½ cups whole wheat flour
1 ½ cups white flour
½ cup toasted wheat germ
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon (preferably more!) ground cinnamon

Preheat oven to 375°.

Mash the bananas and mix them with lemon juice until they are smooth.

Cream together butter and sugar, and add the banana mix, stirring well.

In a separate bowl, stir together the dry ingredients. Add to the banana mix and stir. The dough will be very stiff.

Turn it in to a greased loaf pan, and bake for 30-45 min. To test for doneness, in certain knife into the top of the loaf. If it comes out clean, it’s done.


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