As many of you know I have been trying to limit the amount of food my family wastes. With that in mind, I salvaged three very overripe bananas that my husband was about to toss on the compost heap and set out to make a version of banana bread that contained whole grains. The end result was better than I expected – moist and not too sweet.
- 1/4 lb (1 stick) unsalted butter, at room temperature
- 3/4 C sugar
- 2 eggs
- 1 1/2 C whole-grain pastry flour
- 1/4 C ground flaxseeds
- 1 tsp baking soda
- 1 tsp salt
- 3 mashed very ripe bananas
- 1/2 C low-fat sour cream
- 1 tsp vanilla extract
Preheat oven to 350° F and grease a 9×5×3 loaf pan.
Combine the whole-grain pastry flour, ground flax seeds, baking soda, and salt in a large mixing bowl. In another bowl or a stand mixer cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well. Mix the dry ingredients into the butter, sugar, and egg mixture and then add the mashed bananas, sour cream, and vanilla extract. Stir well and pour into the loaf pan.
Bake 1 hour, until a cake tester comes out clean. Turn out onto a rack to cool.