Tired of unpacking boxed, and with a bit of time on my hands before the Mr. arrived home I decided to whip up a loaf of banana bread. Mainly because I had three over-ripe bananas on hand... but as it turned out, that was almost all I had on hand. Begin the banana bread experiment!
I went to my go-to cookbook, the BH&G New Cook Book and used their recipe for banana bread, substituting as required by what ingredients I had on hand.
Ingredients:
1 3/4 c. whole wheat flour (my sub for 2 c. flour)
1/4 c. quick oats (my sub)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
2 eggs, beaten
1 1/2 c. mashed ripe bananas (the recipe called for 5 medium, I had 3 large-ish ones)
3/4 c. honey (my sub for 1 c. sugar)
1/2 c. melted butter
chocolate ships to taste
Directions:
1. Preheat oven to 350F. Grease bottom of loaf pan (I used a 9x5x3), set aside. In a large bowl combine flour, oats, baking powder & soda, salt, cinnamon. Make a well in center and set aside.
2. In a bowl combine eggs, bananas, sugar and butter. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in chocolate chips. Pour batter into loaf pan.
3. Bake for 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean (if necessary cover with foil for last 15 minutes of baking).
Enjoy!
My notes: I googled substituting honey for sugar and learned that it's recommended to cut back on wet ingredients to account for added liquid. I took a chance that my substituting w.w. flour and adding oats would be enough. It wasn't quite, so next time I'd cut back on the butter a bit and add a bit more oats. Despite a slightly mushy center, the loaf is delicious and you can't tell it's whole wheat at all!