Banana Bread

This recipe for banana bread is my favorite. I have made it countless times, and know the ingredients by memory. It is great for using up overripe bananas, great for a snack, and great for a simple encouraging gift to a neighbor or friend. Plus, it's naturally sugar-free!

- 1/3 cup sour milk (if you don't have sour-milk, or buttermilk put a tsp. or so of vinegar or lemon juice in bottom of measuring cup and fill with milk and let sit. Do this first)
- 3 very ripe bananas
- 1 tsp. vanilla
- 2 eggs
- 1/2 cup vegetable oil

In medium bowl, mash bananas with fork, stir in vanilla. Set aside.

In mixing bowl, combine
- 1 3/4 cup whole wheat flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1 tsp. baking soda
Make a well in center. Set aside.

Using fork, beat eggs into banana mixture; stir in sour milk and oil. Dump wet mixture into flour mixture, stir only until combined. Put batter into greased bread or muffin pans. Makes two 7x3 loaves, one 9x5 loaf, or a dozen+ muffins. (approximation)

Bake at 350... till done. (Toothpick inserted in center comes out dry, or edges are brown - around 30-45 minutes for loaves, 15-20 minutes for muffins) Remove from pans, let loaves cool before slicing.

Options:
- For non-wheat, substiute 1 1/2 cups brown rice flour, 1/4 cup tapioca flour, and 1 tsp. xantham gum for the whole-wheat flour.

- Drizzle honey on top of loaves before baking for added sweetness and a nice brown top.

- Put 1/2 tsp. vanilla and add 1 tsp. of cinnamon to flour mixture.

- Substitute leftover papaya or overripe plantain for part of the bananas. This is best with the cinnamon option.

- Add chopped dates to the flour mixture

"Wheat and Non-Wheat Banana Bread"

For everything created by God is good, and nothing is to be rejected if it is received with thanksgiving, for it is made holy by the word of God and prayer. - 1 Tim. 4:4-5 ESV