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Prep Time: 0 Minutes Cook Time: 37 Minutes |
Ready In: 37 Minutes Servings: 6 |
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Finally, a *moist* whole wheat banana bread! Originally sought out from an old copy of Laurel's Kitchen. Ingredients:
1 lemon, juiced |
3 very ripe bananas |
1/2 c. brown sugar |
1/2 c. butter |
1 1/2 c. whole wheat flour |
1/2 c. wheat germ |
1/2 tsp. salt |
1/2 tsp. baking powder |
1/2 tsp. baking soda |
Directions:
1. Preheat the oven to 375 degrees.
2. Mash the bananas together with the lemon juice in a mixing bowl.
3. Melt the butter, then stir in the sugar.
4. Add the banana mix to the butter and sugar.
5. In a different bowl, stir together your dry ingredients.
6. Add the dry ingredients to the banana mix, slowly stirring it bit by bit until you have added all of the dry ingredients. The dough will be very stiff. I personally was surprised by how stiff it was and would have thought it needed more liquid, were it not for her notation that it would, indeed, be stiff. Imagine that: she was correct.
7. Pour the batter into a greased loaf pan.
8. Bake for thirty to forty-five minutes. Mine took approximately forty, but I think it will vary by oven (and how often you pull the door open to check on its progress, for that matter).
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