I like ripe bananas, but sometimes they get too ripe. When this happens, I put them in the freezer and […]
I like ripe bananas, but sometimes they get too ripe. When this happens, I put them in the freezer and then I always have bananas to bake some mighty fine banana bread. I have a feeling that once you make this Banana Bread, you will be making it for everyone, all the time. It is just so easy to make and if it wasn’t a crowd pleaser, I wouldn’t be posting about it. It is made with whole wheat flour and wheat germ, so I’m changing the name to No Guilt Banana Bread. I can make this banana bread in 10 minutes. It comes out with a super crispy crust and a moist center that is perfect! Enjoy!
No Guilt Banana Bread
2 cups whole wheat flour
1/2 cup wheat germ
1 teaspoon baking soda
4 or 5 very ripe bananas
1 stick butter, softened
1 teaspoon vanilla extract
1 1/2 cups sugar
1/4 cup milk – what ever kind you want to use
Preheat oven to 375 degrees. Blend butter, milk, eggs, sugar, vanilla, bananas ( I do the bananas in a separate bowl with an immersion blender) and baking soda. Then, add whole wheat flour and wheat germ. I use a hand held mixer. Grease loaf pan, pour in batter and take out when inserted knife comes out clean. Bake 1 – 1 1/2 hours. Mine takes 75 minutes.