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. My daughter and her boyfriend gave it a thumbs up so I thought I’d pass it on to you.
1/4 lb (1 stick) unsalted butter, at room temperature
3/4 C sugar
1 1/2 C wholegrain pastry flour
1/4 C ground flax seeds
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 wholegrain 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 eggs mixture and then add the mashed bananas, sour cream and vanilla extract. Stir well and pour into the loaf pan. Bake 1 hour, until cake tester comes out clean. Turn out onto rack to cool.