Tuesday, March 27, 2007

San Francisco Values Banana Bread

And so good for you!

There is no secret that my culinary rapport has a hippie streak. Five years drinking soymilk out of a co-op kitchen has it's effect. Anyway, after my pasta-n-porkfat gorgefest, I felt like attempting something nutritious.

San Francisco Values Banana Bread

2 c. whole wheat flour
1/4 c. wheat germ
2 Tbs. flax seed, freshly ground
2 eggs
1/4 c. butter, melted (no, Dharma, put the earthbalance expeller pressed oil down, we're using cow fat)
1 1/2 - 2 cups mashed banana (4-5 unmashed bananas)
1 tsp. baking soda
1 tsp. salt
1/2 c. honey
1 tsp. vanilla bean extract
1/2 c. walnuts or pecans
Big-crystal brown sugar, for sprinklin'

Stir together mashed banana, butter, honey, vanilla, flax, and egg. Sift dry ingredients, and mix together. Throw in nut of choice. Pour into a bread pan and bake at 350 degrees for 1 hour. Or until your knife comes out clean.

I had used the spice grinder on cardamom before grinding the flax, so there was a very, very slight tinge of cardamom in the bread which was a pleasant surprise. Next time I may add a couple pods of crushed cardomom seeds and some cinnamon, for that East-meets-West fusion so popular with bourgeois Bay Area white people. Hey, you know it's true.

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