Angie’s Best Banana Bread: Snack of Rinkrats and Champions

Never waste over-ripe bananas again. These are perfectly ready for baking.

Never waste over-ripe bananas again. These are perfectly ready for baking.

Ripe bananas are easy to mash with a fork.

Ripe bananas are easy to mash with a fork.

Last winter, a hockey pal gave me a loaf of banana bread as a thank you for being a welcoming presence around the rink and in our adult Learn to Play hockey class:

Women's ice hockey team, Stateline White, after their last game of the 2012 season.

That’s Angie: Back row, 2nd from the right.

It was delicious! Angie kindly gave me her original recipe, which I tweaked to get in a little more whole wheat & fiber. Plus, I added nuts. Lots of nuts.

Pecans & Walnuts add welcome protein to this yummy quick bread.

Pecans & Walnuts add welcome protein to this yummy quick bread.

Finely chopped pecans and/or walnuts lend a toothsome texture to banana bread.

Finely chopped pecans and/or walnuts lend a toothsome texture to banana bread.

Now, when I need a healthy, yummy snack to go with my post-skate chocolate milk, I reach for a slice of this banana nut bread and am grateful for rink-buddies & the chance to play the best game on Earth.

Loaves are fully cooked when golden brown & slightly cracked on top.

Loaves are fully cooked when golden brown & slightly cracked on top.

Angie's Best Banana Bread

  • Servings: 2 Loaves
  • Difficulty: easy
  • Print

Ingredients:

  • 3 eggs
  • 1 C Canola oil
  • 1 1/2 C sugar
  • 1 Tbsp vanilla extract
  • 1 C whole wheat pastry flour
  • 1/3 C ground flaxseed meal
  • 1 2/3 C all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 Tbsp ground cinnamon
  • 5 ripe bananas, mashed (about 2 C)
  • up to 2 C chopped nuts

Directions:

1. Preheat oven to 325F degrees. Grease & flour 2 loaf pans.

2. In a large bowl, beat together eggs, sugar, oil & vanilla.

3. In a 2nd bowl, combine dry ingredients.

4. Add dry to wet ingredients & mix well. Fold in bananas & optional nuts.

5. Pour into prepared pans & bake 60-70 minutes.

6. Remove from oven when fully baked in the center. Cool 5 minutes then remove from pans & allow to cool fully on wire rack.

Fresh loaves of banana nut bread cooling on a rack.

Fresh loaves of banana nut bread cooling on a rack.

My Garden This Morning: Enter Asparagus!

Spring asparagus shoots return

Spring asparagus shoots return!

Last spring, Andy & I dug and planted our first-ever asparagus bed.

Initial trench digging after sod removal.

Initial trench digging after sod removal.

It was several days of hard digging, with lots of attention to building a rich soil bed for our 50 young, mail-order crowns.

Andy spreads the tentacle-like crowns over a hill of rich compost.

Andy spreads the tentacle-like crowns over a hill of rich compost.

Technically, we’re supposed to let this year’s shoots grow, without harvesting any to eat, so they can continue to nourish the roots and develop into healthy, beautiful, fern-like plants.

Late summer asparagus plants (left) little resemble spring spears.

Late summer asparagus plants (left) little resemble spring spears.

I’m just not sure I can wait another year to taste them!

Mmmmm... to eat or not to eat?

Mmmmm... to eat or not to eat?