This past weekend, we drove up to my parent’s house so that we could attend the Rally to Restore Sanity and/or Fear. I knew getting into D.C. was going to be a MESS, but my awesome parents kindly offered to help us get to and from the metro. We didn’t realize just how difficult of a task this would be, but we soon found out that the normal time it takes to drive to the metro station was tripled due to traffic. In anticipation of the inconvenience we were causing them, I came equipped with a THANK YOU gift. This banana bread recipe is yet another hit from Carol Gelles’ 1,000 Vegetarian Recipes cookbook.
Can anybody explain to me the difference between all purpose and whole wheat flour? This is the second recipe I’ve baked that contains whole wheat flour and I’m curious why it isn’t used more often. Can it completely substitute all purpose flour? Or will that make it too dense?
- Preheat the oven to 350 and grease a loaf pan (I used my square one).
- Mix in one bowl: flours, baking powder and soda, salt.
- In second bowl: cream butter and sugar. Add egg and mix. Add honey.
- Beat in banana alternately with flour mix.
- Bake for 40 min.
I have not yet mastered the art of the cooling time. Exactly how long am I supposed to leave the bread on the rack to cool? If I store it too soon, the tupperware gets steamy (even though it feels like it cooled off!). If I store it after leaving it to sit too long, I worry that it’s going to get stale. Does anybody know? Help? Please? The apprentice needs to know!
I may or may not have let it sit too long, but it still turned out delicious. No walnuts in this one due to allergies but it still came out delicious! Yet another lightly flavored ( it wasn’t too sweet) bread that the taste testers enjoyed. Dad went back for seconds and Ian asked if we could make another bread once we got home. I’m in love with this cookbook so far!