Joan's Banana-Nut Bread
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1-1/4 c. whole-wheat flour
1/4 c. all-purpose flour
1 t. baking powder
1-1/2 t. baking soda
1/2 t. salt
1-1/2 t. cinnamon
1 t. mace
2 c. mashed, very ripe bananas (about 3-4 large)
1/2 c. brown sugar, firmly packed
2 eggs
1 c. plain yogurt
1 t. vanilla
1 t. lemon peel
1-1/2 c. chopped walnuts or pecans
1 c. shredded coconut
Preheat oven to 350 degrees Fahrenheit (300 if using
convection). Grease two standard loaf pans.
Blend flours, baking powder, baking soda, salt, and spices
together in mixing bowl. Set aside.
In large bowl of food processor, add bananas, sugar, eggs,
yogurt, vanilla, and lemon peel. Process until all
ingredients are thoroughly combined.
Add flour mixture to banana mixture; pulse several times to
blend. Add nuts and coconut; pulse to combine.
Pour batter into prepared loaf pans and bake for 50-55
minutes, or until cake tests done. Cool for 15 minutes,
then remove to cooling rack.
VARIATIONS:
1) add crushed, drained pineapple to recipe
2) add raisins or sultanas
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