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Variations on an old theme: Banana bread


Everybody makes banana bread, right? Like me, you probably have a standby basic recipe. Still, it’s good to experiment, especially with ways to make banana bread a little healthier.

Not many years ago, saturated fats such as coconut oil were deemed to be very bad for us. Now some sources, at least, encourage us to eat coconut oil in modest quantities. The problem is, the taste of virgin unrefined coconut oil is not compatible with many baked goods. But with banana bread, it’s a different story. Coconut oil can be substituted for all, or part, of the butter.

Banana bread also works great with heavy flours such as sprouted whole wheat flour. Sprouted whole wheat flour, however, is very thirsty. I added half a cup of milk to the recipe to help moisten two cups of sprouted whole wheat flour.

The glaze is strawberry preserves and honey thinned with a bit of rum. Some of the whipped cream went into the coffee.


One Comment

  1. Jo wrote:

    Looks yummy. Also, like your “fine china.”

    Sunday, February 28, 2016 at 2:24 am | Permalink

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