I wish everyone harvesting right now a safe harvest. Many are finished, as it was an early harvest, but some farmers are still busy finishing up. During this busy season, I find that Banana Bread is a great snack or dessert to send out to the field. Every once in a while, I end up with some overripe bananas, and my favourite way to use them up is to make Banana Bread. I like to bake with unbleached flour to prevent the bleach in the white flour from damaging the beneficial gut microbiome. Using a mixture of fat in this recipe, like butter and lard provides you with different vitamins and nutrients, but you can use just one type if you like. A word of caution, olive oil tends to create a drier loaf.
Bananas, especially a little on the green side, contain natural prebiotics that help us absorb nutrients, such as calcium, by producing digestive enzymes. A banana and a dairy product are a good combination to eat together for increased protection from ulcers and increased calcium absorption. Bananas are high in pectin fiber and aid in movement through the digestive system. Bananas are a good source of vitamin B6, vitamin C and potassium. A four-year research study has shown that the high potassium content found in foods such as bananas helps reduce blood pressure and the risk of stroke. The inside of the banana skin, or a ripe banana can be rubbed on dry skin, let dry and then washed off for a softening and hydrating home spa moisturizing treatment.
Banana Bread
1/2 cup butter
1/4 cup light olive oil, or soft butter or melted lard
1 cup brown sugar (can be reduced to 3/4 cup)
2 eggs
3 cups unbleached flour ( or can be barley, whole wheat, all purpose or a mixture of different flours)
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
6 ripe or overripe bananas (mashed)
1 cup chopped walnuts (optional)
Preheat oven to 325 degrees. Cream together the butter, oil and sugar. Beat in the eggs and then the bananas. Without stirring add the flour, sprinkle the baking powder, baking soda and salt over the flour. Stir until blended. Pour into 2 greased loaf pans, you can use butter, canola oil or an oil spray and bake for 60 - 70 minutes, or until a toothpick inserted into the middle of the loaf comes out clean (without raw batter). Serve warm and buttered, or cool and slice to serve plain or with jam, nut butters and various cheeses.
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