Canadian Dark Banana Bread
Banana bread became a Canadian staple because of its good flavor and
adaptability - sandwiched with cream cheese it makes a meal, and it keeps so
well it is ready for a snack or dessert whenever needed. This version includes
wheat germ and whole-wheat flour for extra goodness.
1 cup unbleached white flour
1 cup whole-wheat flour
1/4 cup raw wheat germ
1/2 tsp. salt
1 tsp. baking soda
1/2 cup unsalted butter
3/4 cup golden honey
2 eggs, beaten or replacement
1 cup mashed, very ripe bananas
2 to 3 tbsps. hot water
1/2 cup chopped nuts, dates, or raisins
Preheat the oven to 325 degrees. Butter a 9 x 5" loaf pan.
Combine the white flour, whole-wheat flour, wheat germ, salt, and soda in a
medium bowl and set aside.
In a large heavy saucepan, melt the butter and stir in the honey until evenly
mixed and just lukewarm. Add the eggs and banana, combining thoroughly.
Stir in the dry ingredients in two parts, adding the hot water between
additions to make a light, smooth dough. Stir in nuts or fruits as desired.
Push into the prepared pan, level the surface, and bake 70 minutes, or until
humped, brown, and firm to the touch.
Cool in the pan on a rack. Turn out, wrap well, and store a day before
slicing.
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