Since my husband mentioned the banana bread that I make in the comments section of yesterday's tip of the day, I thought you all might like to have the recipe. I prefer to use Cruze Dairy Farm buttermilk. If you do not have buttermilk on hand, then prepared dried buttermilk or 1/4c milk mixed with 1 teaspoon of vinegar or lemon juice will work (let that mixture set for a while on the counter). I like to double or triple the recipe to save myself time. I put whatever we won't eat in the first couple of days into the freezer. Whenever we need a fast and healthy breakfast, the muffins can be popped into the toaster oven or microwave to defrost.
This recipe was included in the Knox County Holistic Moms Network Cookbook.
Whole Wheat Banana Bread
1 c whole wheat flour (or freshly milled hard red)
½ c plain flour (or freshly milled soft white)
1 t soda
¾ t salt
½ c butter
¾ c sugar (if you are mindful of your sugar intake, then the sugar amount can be cut down)
3 small overripe bananas
¼ c buttermilk
Cream butter and sugar until light. Add egg and beat thoroughly. In another bowl combine all dry ingredients. In a 3rd bowl, mix bananas and milk together. Add dry ingredients and banana mixture alternately to butter mixture and mix well after each addition. Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean. Freezes well.