A curious phenomenon happens at the Allen household. Some weeks we buy five bunches of bananas and they’re all gone by day three, and some weeks we buy five bunches of bananas and watch four bunches go black. Thus began our trial and error for the perfect banana nut bread recipe.
Since we grind our own whole wheat flour, we wanted something whole wheat like a bread, not a cake, but we also didn’t want a dry brick. We wanted something sweetened with unrefined sugar or honey or maple syrup or molasses, but not too sweet. We wanted something buttery instead of shortening-y. And we wanted chunks of bananas that could be tasted.
Here is our perfect banana nut bread:
1 cup sucanat
2 sticks butter
3 free range eggs, beaten
5 medium ripe bananas (¼”– ½” chunks, not mashed)
1 cup chopped pecans
3 cups whole wheat pastry flour
1½ tsp. (scant) baking soda
¼ tsp. baking powder
Cream sucanat and butter; add eggs. Fold in dry ingredients that have been sifted together. Fold in banana chunks. Pour into two well greased loaf pans. Bake for 1 hour at 300 degrees or until mixture pulls away from sides of pans. Remove from pans while warm. Bundt pan can be used.