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makes 2 8x4-inch, or 4 mini loaves
1/2 cup warmed light flavored honey
1/2 cup Safflower oil
3 VERY ripe bananas, mashed
1 tsp pure vanilla extract
2 extra large eggs, well beaten
1 1/2 cups whole wheat flour
1/2 cup raw wheat germ
2 tablespoons Rumfords Baking Powder
1/2 tsp fine sea salt
1/2 tsp cinnamon
1/2 cup coarsely chopped walnuts
Heat oven to 325 degrees F. Cream honey and oil, and stir in bananas, vanilla and well beaten eggs.
In a separate bowl, combine all dry ingredients and nuts, and stir into the egg mixture only until just mixed.
Oil the loaf pans very well. Pour the batter into the prepared pans. Bake at 325 degrees F. The 8x4-inch loaves will require about 50 minutes, the mini loaves about 40 minutes.
Cool in pans for about 10 minutes, then remove and finish cooling on a cake rack. [If you want to give the mini loaves as gifts in their pans, just leave them in. If you've oiled the pans well enough, they'll come loose whenever.]
1/2 cup warmed light flavored honey
1/2 cup Safflower oil
3 VERY ripe bananas, mashed
1 tsp pure vanilla extract
2 extra large eggs, well beaten
1 1/2 cups whole wheat flour
1/2 cup raw wheat germ
2 tablespoons Rumfords Baking Powder
1/2 tsp fine sea salt
1/2 tsp cinnamon
1/2 cup coarsely chopped walnuts
Heat oven to 325 degrees F. Cream honey and oil, and stir in bananas, vanilla and well beaten eggs.
In a separate bowl, combine all dry ingredients and nuts, and stir into the egg mixture only until just mixed.
Oil the loaf pans very well. Pour the batter into the prepared pans. Bake at 325 degrees F. The 8x4-inch loaves will require about 50 minutes, the mini loaves about 40 minutes.
Cool in pans for about 10 minutes, then remove and finish cooling on a cake rack. [If you want to give the mini loaves as gifts in their pans, just leave them in. If you've oiled the pans well enough, they'll come loose whenever.]
