I'm not a banana person, but a roommate generating lots of overripe leftover bananas prompted me to develop a recipe. I think this one is pretty good. The whole wheat and oat flour help balance the flavour and render slightly more healthy what is essentially a cake. The oat flour can be substituted for more whole wheat, or both can be substituted for white.
- 3/4 cup (90 g) chopped walnuts
- 2 (114 g) eggs
- 3/4 cup (150 g) brown sugar
- 1 cup (150 g) all purpose flour
- 3/4 cup (100 g) pastry whole wheat flour
- 1/2 cup (65 g) oat flour
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) baking soda
- 1/2 tsp (4 g) salt
- 2 (230 g) very ripe bananas
- 1/4 cup (60 g) orange juice concentrate, OR 1/4 cup (60 g) buttermilk
- 1 1/2 tsp (7 g) vanilla extract
- 1/4 cup (50 g) butter
- Preheat the oven to 375 °F.
- Toast the walnuts 5 minutes until lightly toasted, then remove and cool.
- Melt the butter and let cool.
- Meanwhile, whip the eggs and sugar together until they form a ribbon, about 5 minutes.
- While the eggs whip, mash the bananas well and stir in the orange juice concentrate or buttermilk and vanilla extract.
- Sift together the flours, baking soda and baking powder, and salt.
- Stir the banana mixture into the eggs, then add the butter, flour mixture, and walnuts and stir until evenly moistened.
- Grease a 9 x 5 inch loaf pan. Put the batter in the pan and bake 45 minutes until cake tests done.
- Cool 5 minutes, then remove loaf from pan and cool on rack.