Banana Bread

I love banana bread and had a great recipe, from Betty Crocker, I think, that I could swear by but have lost it somewhere. While on the search for another one I came across this one from Martha Stewart, which was a banana bread made with whole wheat flour and flaxseed (walnuts are also in the ingredients, but I don’t like walnuts in my bread!). I decided to make it right away.

I loved it! It was very moist and tasty. I made this about four months ago (above photo taken at that time), so I decided it was time to make it again, since we had a few bananas sitting around getting too ripe.

This second time around, I have to make some notes that I noticed from last time.

* I would prefer not to use course salt next time, as I keep getting a salty burst in some bites of the bread which I don’t like; I’m presuming the salt didn’t totally dissolve. Why use course salt though? Why not use regular salt and perhaps decrease the amount as well?

* The final step before placing the batter in the oven says to “Add the reserved flour mixture, and mix on low speed until well incorporated, about 10 seconds.”. 10 seconds did not well incorporate the dry ingredients with the wet, so I needed to mix for longer.

* The recipe says to bake for 35 minutes – I have never heard of banana bread baking in just 35 minutes. Both times I have used this recipe I need to increase the baking time for another 15 or so minutes.

Overall, for a great banana bread recipe, look no further! With whole wheat flour and flaxseed meal it also means that isn’t all that bad for you either!