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bananas for banana bread

April 11, 2011

I am buying more bananas than ever recently and waiting for them to go brown. I keep reminding my husband to eat the yellow ones ONLY!  This banana bread recipe is the reason.

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6 Comments leave one →
  1. April 11, 2011 2:31 pm

    Lol. If he eats all the yellow ones you’ll never have an y brown ones 🙂

  2. theconciergemom permalink*
    April 11, 2011 3:11 pm

    good point!

  3. Lisa permalink
    April 11, 2011 8:14 pm

    This is one of my favorite recipes. I add chocolate chips for extra yumminess!!!

  4. kimberly permalink
    April 12, 2011 7:42 pm

    I made this today and used White Whole Wheat Flour instead of the White Flour.
    I did not use butter for the pan, but used Pam Spray.
    The loaf slid right out.
    Fabulous product!
    Both kids approved!
    I’ll comment later with the nutrient data (if you would like).

  5. theconciergemom permalink*
    April 12, 2011 9:19 pm

    Kimberly,

    Thanks for your suggestions- I should try whole Wheat flour- did you change the amount and if so, how much?

    Thanks-
    Suzanne

  6. kimberly permalink
    April 13, 2011 5:39 pm

    Suzanne.
    Please note:
    Whole Wheat Flour is made from a red wheat kernal (and is heavier and darker)
    WHITE Whole Wheat is made from a WHITE wheat kernal (and is lighter in wt and color)

    White whole wheat flour can be purchased under King Arthur Brand (but found at a local grocer in Omaha, NE for substantially reduced cost). White whole wheat flour can be used to replace anything that calls for white flour and no alterations in amount are needed. Nutritionally, nutrients are the same except for lowered gluten and (I believe) protein (a tad). I have “snuck” this flour in everything that I make with no grumbling from the family.

    I have verified my information.

    Best of luck incorporating this flour into your cooking!
    Kim Mausbach MS, RD
    (Clinical Dietitian and I teach nutrition, too.)

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