It's shameful and an environmental issue that America throws away nearly half of all its food, according to Jonathan Bloom.
Necessity IS the mother of invention! In an effort to not waste our food, I recently created this easy to make, delicious, moist confection -- a hybrid of several banana bread recipes I found online and in cookbooks -- in order to use most of a banana bunch before laying them to waste. *We don't have composting set up yet in our new home.
Makes 2 large loaves and serves many.
- 1 c. sugar
- 2 c. (plus enough for pan) white whole wheat flour (I used King Arthur. White or a mix of regular whole wheat and white would work.)
- 1 t. baking soda
- 1 t. baking powder
- 1 t. cinnamon
- 1/2 t. cardamom
- 1 t. vanilla
- 3 eggs
- enough brandy to top off raisins
- 3/4 c. oil (I used peanut. You can use canola or vegetable)
- 2/3 c. sour cream (I had on hand a vegan sour cream. You can use dairy-based version or buttermilk.)
- 1 c. raisins
- 3 handfuls walnuts
- 4 average to large ripe bananas
- Preheat oven to 350-degrees.
- Measure raisins and add brandy enough to just cover them. Set aside and let soak at least 1/2 hour, more if you have the time.
- Combine all dry ingredients, except the walnuts, in large mixing bowl.
- Beat eggs, then mix all the wet ingredients, except the raisins and brandy, together in a separate mixing bowl.
- Peel and hand-mash bananas, add to wet ingredients.
- Combine these wet and dry ingredients into one bowl, mix well with rubber spatula or large spoon, making sure to scrape sides to incorporate all.
- Mix in all the raisins and brandy.
- Fold in walnuts.
- Oil and flour 2 large metal bread baking pans, or if you have non-stick pans omit this step.
- Split the batter evenly between the two pans.
- Bake for an hour or until a tester toothpick or thin skewer removes clean after being inserted in its center.
- Remove to cooling racks.
- Slice and serve. It will go fast, but it freezes and thaws well. Before freezing wrap well with foil.