“If slaughterhouses had glass walls, everyone would be a vegetarian.” -Paul McCartney
I love banana bread. As a kid I used to hide the bananas so that they would ripen too much and my mom would have to make banana bread. I make my banana bread with whole wheat flour so it will be darker in appearance than traditional banana bread. It also makes it trickier to tell when it is done so be sure to check it with a toothpick because it make look finished before it is ready.
- 1 cup sugar
- 1/4 cup butter, softened
- 1 egg
- 2 very ripe bananas
- 1/4 cup cream
- 1/2 teaspoon vanilla
- 1 1/4 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 350. Grease the bottom of an 8×4-inch loaf pan.
- In a large bowl, stir sugar and butter until well mixed. Stir in bananas, cream, and vanilla; beat with spoon until smooth. Stir in flour, baking soda, and salt until well moistened. Pour into cake pan.
- Bake for about an hour, a toothpick in the middle should come out clean.