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Country Banana Bread

The variety of flours make this loaf - sweetened with honey and molasses - my favorite banana bread.
It is best eaten the day after you make it
[as most breads with oil in them are].

Dry Ingredients:
1 c. white flour
1 c. whole wheat flour
1/3 c. oat flour [oats pulsed to fine powder]
1 tsp. baking soda
1 tsp. salt

Wet Ingredients:
2 bananas, mashed
2 eggs
1/3 c. vegetable oil
1/4 c. honey
1/4 c. molasses
1 tsp. vanilla

Additions:
1 banana, sliced
1/2 cup chopped nuts, walnuts or pecans will do Preheat oven to 350 and grease a loaf pan.

Whisk together dry ingredients and a large bowl. In another combine all the wet ingredients. Add wet to dry and stir until just combined - uniform in color and moist throughout. Stir in nuts and sliced banana. Transfer to greased pan and bake in oven for 50 minutes.

Cool completely. Store in airtight container. Best served the day after making.

Comments: Send us comments about this recipe steve@pulpkitchen.com