Whole Wheat Banana Bread

We went down to Eastern Market last Saturday and had an awesome lunch with some awesome friends at Russel Street Deli. It was a bit expensive, but my Avocado Melt was worth it.( "It is so choice." ) After lunch, we strolled through the various sheds perusing the produce. I was primarily looking for Michigan grown veggies, but came across a couple of vendors selling bananas at 3 pounds for a $1. Two words. banana. bread. This is my version-with wheat flour and far less sugar-of Mom's old recipes that she got from who knows where. To mash the bananas, I put them in a flat-bottom bowl and use a potato masher just like I do with avocados to make guacamole. It's much easier. And when I don't have an abundance of fresh bananas, I use over-ripened ones that I store in the freezer. Just take them out 30 min to an hour before you plan on mashing them.

Whole Wheat Banana Bread 

1/3 c. butter
1/2 c. sugar
2 eggs
1 1/2 c. mashed banana
1/3 c. water
1/2 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1 c. whole wheat flour

2/3 c. AP flour

1/2 c. chopped nuts (optional)

1. Preheat oven to 350 °F. Grease bottom of loaf pan(s).
2. Mix sugar and butter in a large bowl. Stir in eggs until blended, and add water and bananas.
3. Stir in remaining ingredients except nuts, and mix well. Stir in nuts and pour into baking pan. Or, pour into pan, and sprinkle nuts on top.

4. Bake until toothpick comes out clean and top is golden brown.

     1 hr. 15 min. for 8" pan

     55-60 min. for 9" pan

     40-45 min. for 3 small 6" pans