Recipe: Mom's Banana Bread

This is Mom's banana bread, which she created when she was craving sweet things while on Weight Watchers. It has a nice, dark texture versus store-bought banana bread, and it keeps you fuller longer because of the extra fiber.

The recipe, after the jump.

Whole Wheat Banana Bread

3 eggs

1 cup granulated sugar

1 cup raw unfiltered honey

1 cup oil

3-5 over ripe bananas

1 teaspoon vanilla

1 1/4 teaspoons baking soda

1 teaspoon cinnamon

1/2 tablespoon baking power

1 teaspoon salt

1 1/2 cups whole wheat flour

1 1/2 cups unbleached white flour

1 cup oatmeal

1/2 cup shredded coconut

1 cup nuts (chopped very small or ground)

Heat oven to 350 degrees. Mix all together, mashing the bananas well with a fork. Bake in two 9x5" greased loaf pans or lined muffin tins. Bake 1 hour or more for loaves - 40 minutes for muffins - insert a toothpick in middle until it comes out clean.

Tips:

To measure the honey, pour in the oil in the cup and then use the same cup for the honey.

Reheating in the toaster makes banana bread taste day-one fresh.

Next week, Jane Catherine Collins shares her own, very different recipe for banana bread.