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Banana bread

It seems I regularly fret about how to get more variety into breakfasts, but I forget about banana bread. I had not made banana bread in months. As with many traditional American basics, I start with a recipe from Irma Rombauer’s 1943 edition of The Joy of Cooking and modify the recipe to make it healthier. This is whole wheat banana bread with vegetable oil instead of butter.

The Ingle’s grocery store in Walnut Cove regularly carries organic bananas at prices only slightly higher than regular bananas. I find that the organic bananas always have a much nicer, more old-fashioned taste. Bananas have changed over the years. They tend to be too big these days, and lacking in flavor. Organic bananas are more like bananas used to be.

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