Not many people can resist banana bread. Unless kept under lock and key and parceled out one slice at a time, no loaf ever lasts long at my house.
You may wonder where or what the “double” in double banana bread consists of. It’s simple. For this quick bread variation I used twice the usual number of bananas, two cups instead of one. But if you feel like experimenting there are other ways to double; try using banana yogurt instead of regular yogurt, for example.
This recipe makes two loaves if baked in conventional loaf pans.
2/3 cup oil (can reduce to 1/2 cup)
2 tablespoons buttermilk
2 teaspoons yogurt
2 tablespoons lemon juice
1 teaspoon lemon rind
1 teaspoon vanilla
1/3 cup honey
1/3 cup brown sugar
2 cups bananas
1 teaspoon soda
3/4 teaspoon nutmeg or mace
1/2 cup wheat germ
4 cups sifted whole wheat pastry flour
1 tablespoon baking powder
1/3 cup walnuts (optional), chopped
Preheat oven to 350°F Lightly oil bottom of two loaf pans or five miniloaf pans. Mash bananas in glass measuring cup. Using an electric mixer, beat together all ingredients up to and including nutmeg until well mixed. Slowly beat in wheat germ, flour, and baking powder until just mixed. Pour evenly into pans and sprinkle nuts on top.
Bake for 45 to 50 minutes if using standard pans or 20 to 25 minutes if using minipans. If you find that larger loaves start becoming too brown before an inserted toothpick comes out clean, reduce oven temperature to 325°F for the last 15 minutes.
Cool on racks before removing loaves from pans. Loosen them first with a spatula before turning the pans upside down to release loaves.
If you liked this, try my other Quick Bread recipes.
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