Delicious loaves of banana bread kissed with brown sugar and mixed with the nutty goodness of whole wheat flour. This combination could quickly become your new favorite!
It is the end of the Cake Slice Year. So this is the last bake from Maida Heatter’s Cakes. I say that with really mixed feelings.
I have really enjoyed almost every single thing I’ve made from the book. I have really enjoyed seeing what everyone else made as well.
As much as I love a cookbook with pictures, I have enjoyed the creativity not having something to model you cake after has given us all. But I am REALLLLLLLLLLY looking forward to the new book.
I am actually baking my first cake from it as I am typing this. How’s that for multi-tasking?! I can’t wait to tell you all about it, but I am not allowed to reveal the book until next month. So hold on to your seats!
Anyway, the last month of every book is a pick whatever you want bake. Some people might enjoy that freedom, but I really do like having 4 cakes to choose from each month.
I am terrible at making a decision and everything always sounds so good. I was really hoping to go out on a big extravagant cake, but life has really been even more hectic than normal here.
So, I picked one that was super approachable and used up the ripe bananas I had on hand. Talk about convenience!
I love using whole wheat flour where I can, and the bit of nutty flavor it gives along with the brown sugar really made this loaf a delight. Instead of baking one 9″ loaf, I baked three minis.
Then I sliced them into nice thick slices and packed them up for a camping trip. They were a perfect snack after a long day hiking, canoeing and playing in the creek. A little something to tide everyone over while the fire was being lit and the steaks and potatoes were being cooked.
The one big benefit to bake whatever you want from the book month is there could be a lot of variety in what the other bakers make. I cannot wait to see what they all chose.
Seeing their cakes will almost certainly add to my list of things I would like to make in the future. I hope you have enjoyed seeing some of the recipes from this book as much as I have. Now just wait until we start the next one!
Maida suggests that this loaf tastes even better if you wrap it in plastic wrap and refrigerate it overnight. She also suggests toasting it under a broiler.
I just sliced it up once it was cooled and brought it camping with us. Not a single person complained about it just the way it was!
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- dash nutmeg
- 3 ripe bananas, mashed
- 1/4 cup buttermilk
- 1/2 cup butter
- 1/2 tsp vanilla
- 3/4 cup brown sugar
- 1 egg
- Preheat your oven to 350°F and grease a 9-inch loaf pan (or 3 mini loaf pans).
- In a small bowl, stir together flours, baking soda, salt and nutmeg.
- In your mixer, cream butter. Blend in the vanilla, egg and sugar and beat well.
- Mix together buttermilk and banana in a small bowl.
- Alternate adding the flour mixture and banana mixture until everything is incorporated. Stir only as much as you need to in order to get it all mixed in.
- Pour into prepared pan and bake for 50-55 minutes (or 40-45 for the mini loaves) or until it tests done when a toothpick is inserted.
- Cool in the pan for about 20 minutes and then turn out and cool completely on a wire rack.
Amount Per Serving: Calories: 199Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 330mgCarbohydrates: 29gFiber: 2gSugar: 15gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.