Banana Bread

2

cup

brown sugar

1/2

cup

+ 3T butter (no substitutes)

4

eggs

1/2

cup

buttermilk

2

tsp

(level) soda

.

.

.

.

3 1/2

cup

flour --- FOR FLOUR, mill in flour mill

3/4 C whole grain spelt, 1/2 C whole brown rice, 1/4 C each of: Whole Rye, Whole Barley, Whole Oat Groats

--- or --- 3 1/2 C unbleached white flour

7

ripe bananas

1

cup

pecans, chopped

1/2

tsp

salt

1

Mix all ingredients, except bananas and nuts. Blend thoroughly. Add bananas and nuts. Bake in loaves at 300° in pans greased with butter and floured.

2

If using (3) 8 1/2 x 5 x 3" pans, bake 45 minutes to 1 hour, or until toothpick in center comes out clean.

3

If using (6) 5 1/2 x 3 x 2" mini pans, bake approximately 40 minutes, or until toothpick in center comes out clean.

Author Notes

Yellow bananas are fine for eating out of hand, but very ripe, brown-speckled ones are best for baking.