I had a few bananas on the verge of death and so I decided to make banana bread. I’ve been recovering from a medical procedure and I needed some comfort food! I love banana bread and so I pulled out an old stand-by recipe. It made me nostalgic and so I decided I’d share it with you.
For some reason when I think of Banana Bread I remember my babies, Joel and Katie. I think it’s because the recipe for Banana Bread that I always use is found in my old, ragged, well-loved cookbook, “Whole Foods For The Whole Family.” I got the cookbook when I was was pregnant with my first child, Joel, and working at a health food store. It was first published in 1981 by La Leche League International. It’s an organization that promotes breastfeeding.
It’s funny, but breastfeeding back in the 1980s was considered a little radical. It was a groovy, tree-hugger, earth mother sort of activity. It’s funny to me because the 80s doesn’t seem that long but I’ve lived through huge changes in childbirth trends since those days. Even the 3 years between my son and my daughter’s birth saw huge changes. Those two births were totally different. With my son, I was in a hospital “surgery-type” room, all sterile and cold, bright lights and scrubs. With my daughter, I was in a birthing center, in a bed with lamps and anyone was free to come and go. So different! This is me and my 1st, my son, leaving the hospital.
I remember getting ready for my first child and I thought making and freezing food would be helpful, and it was! I did it again with #2. This banana bread recipe freezes great and was such a comfort. It would be great to make some, freeze them and give them to a new mom.
Let me warn you, it’s a “healthy” recipe which translates to “not very sweet” haha! You can bump up the sugar if you want something that’s sweeter. This photo is of me pregnant with #2, my daughter.
I don’t think the awesome cookbook is being printed anymore, but there are a few used
copies on sale on Amazon, here’s a link.
Enough nostalgia, here’s the recipe for
Whole Wheat Banana Bread
1 cup mashed bananas
1/3 cup oil or melted butter
1/2 cup honey or brown sugar (add more if you want it sweeter!)
2 eggs, beaten
1 3/4 cup whole wheat flour (I substituted all-purpose and it’s fine)
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup hot water
(You can add 1/2 cup chopped nuts if you want to. The original recipe calls for it. I just don’t like nuts in my banana bread.)
Beat oil and honey together. Add eggs, mix well. Stir in bananas. Add sifted dry ingredients alternately with hot water; mix until smooth.
Bake in greased 9 x 5 x 3″ loaf pan at 325 degrees for 55 -60 minutes or until center tests done. Cool on wire rack for 1/2 hour before slicing. Freezes well.