The recipe was initially my Granny’s and then my Gram tweaked it into being more health-conscious once we all got a little older. It still technically makes it a 5th generation recipe 😉 . It’s moist and delicious and I hope that it gives you as much joy as it does for my family and me. It is amazing with a nice hot cup of tea and yummy weather it’s served warm or cold and with or without a little butter.
1 3/4 cup mashed RIPE bananas (they should have at least some black on them)
1 1/4 cups raw sugar
1/4 cup custom blend (we use 1/8 cup olive oil plus 1/8 cup applesauce or more mashed bananas, but you can use the full 1/4 cup olive oil if you would rather)
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/3 cup sour milk (we use almond milk with 1 Tablespoon of Braggs apple cider vinegar in it)
1 1/4 cup whole wheat pastry flour
3/4 cup unbleached flour
1/4 tsp salt
1/2 cups chopped nuts (give or take to your taste)
Preheat oven to 350 degrees. Spray two medium bread pans with olive oil.
Mix mashed bananas with sugar, then add the eggs.
Add vanilla, oil blend, and sour milk.
In a separate bowl, blend all dry ingredients (flours, salt, soda, baking powder) then gradually add the dry ingredients to the wet ones.
Stir in nuts.
Makes two medium loaves.
Freezes well, but it usually doesn’t last that long for us unless we make a big batch. Stores in the fridge for a week or more, on the counter just a few days.
We usually get about 20 slices out of this recipe. Here is the breakdown: