With this weather being as snowy crazy and cold as it has been, and the 2nd floor renovation, I have been spending a lot of time at home. I am totally content to be a homebody, but there was something about knowing that I really couldn’t go out that these past few days that made me feel a little stir crazy. In the past couple weeks I have watched a lot of football, and I do mean a lot. I have read (I’ve challenged myself to read 30 books this year, so far I’ve read one and half of another), and I’ve watched some of the stuff that has accumulated on my DVR. I sort of felt like I was running out of ways to entertain myself.
For the most part my sister, Ashley is the baker in our family, but today I gave it a try. I saw this recipe for Banana Bread on Facebook last week ago, and thought it looked easy enough. I bought the ingredients that I didn’t already have and waited for the bananas to ripen. It seemed to take forever, which is funny because when I buy bananas just to eat they go south way too fast.
The recipe was pretty easy to follow. It did take me a bit of time to put it all together, but I think that was mostly because I tend to be rather slow and methodical in the kitchen. This was my first time baking with sun flower seed oil and whole wheat flour and I do wonder if that changed the flavor/texture of the bread. Any experienced bakers have any thoughts? All in all, I think the experience was a success. The batter tasted good, it smelled amazing while it was cooking, and it looked pretty when it was finished. I smeared a little butter on a fresh hot slice and it was rather yummy.
1/3 c. Sun Flour Oil
1/2 c. Honey
1 c. Mashed Ripe Bananas
Pinch of cracked sea salt (to taste)
1 3/4 c. Whole Wheat Flour
1 tsp Baking Soda
1/4 c. Hot Water
Preheat oven to 325
In a large bowl, beat oil and honey together. Add eggs one at a time until well mixed. Stir in bananas, vanilla and salt. Fold in flour. Add baking soda to hot water, stir to mix, and then fold into batter (careful not to over mix).
Spread batter into a lightly buttered 9×5 inch loaf pan.
Bake for 45-50 minutes (insert knife to see doneness, may require 5-10 more minutes)