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August 2, 2011
Sunflower Banana Bread
Old-Fashioned Breads
Prep time:
10 minutesbaking time:
50 to 60 minutes“In Grandma's day, whole-wheat flour was called 'graham' flour, hence the name 'graham crackers.'”
Ingredients
Serves 12
- 1/2 cup honey
- 1/4 cup vegetable oil
- 2 large eggs
- 1 3/4 cups whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon each baking soda and salt
- 1 cup mashed bananas
- 1/2 cup sunflower kernels
Directions
1
Preheat the oven to 350ºF. Grease a 9 × 5-inch loaf pan.
2
Combine honey, vegetable oil and eggs in a large bowl. Beat with an electric mixer set at medium speed until blended.
3
Sift flour, baking powder, baking soda and salt into a medium bowl. Add to honey mixture alternately with bananas, beating well after each addition.
4
Reserve 2 teaspoons sunflower kernels. Add the remaining sunflower kernels to the batter and mix well. Spoon into the prepared loaf pan.
5
Sprinkle top of loaf with the reserved sunflower kernels. Bake until browned, about 50 to 60 minutes. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
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Grandma's Secret Trick
Grandma's Secret Trick
Two large or three medium bananas, mashed, equal 1 cup. Grandma would put overripe bananas in the freezer until she had enough to make banana bread. The skins turned black, but the bananas, when thawed, made great bread. She mashed the peeled bananas in a bowl, draining any liquid accumulated from the thawing.
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