I have a lot of cookbooks, and it seems that each one has just a few recipes that I like. Weekend Cook was a gift to me and a lot of the recipes use cream of x soup, etc. so there aren't many recipes in it I use, however this one banana bread uses whole foods and is great! Not only does it use minimal ingredients, it's quick to mix up and is a nice change from the average banana bread.
The first time I made this I thought there was no way the end result would be a bread. I had everything mixed in the bowl and it seemed soupy, but I thought I followed the directions so I hoped for the best. I was amazed at the result, a real bread! After a few times making this I realized the recipe calls for ground rolled oats, but I've never ground them and I like the texture so I've kept them whole.
There have been times when I've only had 2 bananas, so I added a chopped apple or peach and it's worked beautifully. I've also made this with and without pecans. I prefer with pecans, but without works too (like today).
You'll want to keep a close eye on this toward the end of the baking time because the edges get dark very quickly. I think this is due to the honey, however, dark edges don't stop me from enjoying it.
Here is what you'll need:
- 2 cups rolled oats
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 cup honey
- 1/3 cup canola oil
- 2 eggs
- 3 bananas, chopped
- 1 cup pecans, optional
Mix all ingredients together in a bowl until well combined. Pour mix into prepared loaf pan.
Bake for 45-60 minutes, or until knife inserted comes out clean. Cool completely before slicing. Serves 10.
Source: I was not able to find a link to this cookbook online. It is a collection of recipes contributed by individuals and was a fundraiser in support of local home economics programs. This recipe is credited to Kay Atkeison, Brookland H.S., Brookland, AR.