An interesting sensation is craving something you’ve never tried before. Imagine, you’ve never baked nor eaten something but suddenly, out of nothing start to feel an urgent need to eat this particular something. That’s exactly what happened to me a few weeks ago.
Believe it or not, I had never made banana bread before. Although banana bread was somehow familiar to me (due to several food blogs), it never occured to me to bake some myself – until this aforementioned moment when I suddenly craved a sweet, freshly baked, preferably still warm slice of banana bread. With walnuts. And the heartyness of whole grain flour.
So that’s what I baked. And the result was perfect – comforting, yummy feel-good food. Exactly what I needed right now between getting up early in the morning, going to work, trying to concentrate during lectures in the afternoon and trying not to fall asleep while studying in the evening. I adapted Elise’s banana bread recipe from 17andbaking.com (one of my all-time favourite food blogs, by the way :)), substituted the flour with whole grain flour and used brown sugar. The result didn’t even last for one evening – my friends seemed to like it – so I had to bake another loaf for taking pictures.
| Whole Grain Banana Bread
makes one loaf
4 ripe bananas*
1/3 cup butter**, melted
a little more butter for buttering the loaf pan
1/2 cup brown sugar*
1 egg**, beaten
1 tsp vanilla extract*
1 tsp baking soda
1 1/2 cups whole grain flour
1/2 cup walnuts, roughly chopped
** I prefer organic eggs and butter