Barb’s Beyond Banana Bread
It’s impossible to volunteer at a City Fruit orchard harvest without seeing a pan of Barb’s banana bread disappear before your eyes! This volunteer favorite goes beyond bananas to use whatever overripe fruit that your kitchen, backyard or urban orchard has to offer. She has officially released her secret recipe for all to share.
- ¾ cup organic cane sugar
- 1 ½ cups of ripe raw fruit, including at least one banana. Note: 3 large bananas = 1 ½ cups. I have used peaches, nectarines, plums, apples, applesauce, grapes, kiwis, pears in addition to bananas. Bananas should be very ripe and mashed. Other fruit should be mashed or cut in small pieces, drained if juicy.
- ¾ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ cups unbleached white flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- Optional: ½ cup semi-sweet chocolate chips or ½ cup coconut flakes or shredded coconut (unsweetened or sweetened)
1. Preheat oven to 325 degrees.
2. Lightly grease a loaf pan, either 9 x 5 x 3 or 8 ½ x 4 ½ x 2 ½ inches, with shortening.
3. Mix sugar, bananas, oil, and eggs in a large bowl with wooden spoon until well blended.
4. Stir in vanilla.
5. Measure dry ingredients into same bowl. Mix just until moistened.
6. Stir in chocolate chips or coconut if desired.
7. Pour into prepared pan.
8. Bake on center rack of preheated oven for 60 – 70 minutes, or until a wooden pick or knife inserted in center of the bread comes out clean.
9. Let cool 10 minutes, then loosen sides of loaf from pan and remove from pan onto a wire rack.
10. Allow to cool completely before slicing. Make it the night before and slice in the morning.
Makes one loaf, enough for up to 20 work party volunteers!
