I checked out my first Moosewood cookbook from my college library last semester and fell in love: quirky, veg-recipes with lots of ethnic flair. Everything has a healthy twist – even the desserts – but this banana bread recipe is by far my favorite in the entire collection. I think it has to do with the black coffee mashed in with the overripe bananas…or maybe the 2 sticks of butter…
It’s perfect for a snowed-in winter day.
Moosewood Banana Bread
1 c. butter, softened
1 1/3 c. brown sugar
2 tsp. vanilla
In a separate bowl, mash together 2-3 overripe bananas and 2/3 c. black coffee.
In another bowl, sift together:
2 c. whole wheat flour
1/2 tsp. baking soda
3 tsp. baking powder
1 tsp. salt
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
Gently mix dry ingredients in with the wet, alternately adding banana-coffee mixture. Do not overmix.
Grease 2 loaf pans and bake at 350 degrees for 40-50 minutes.
I like to get creative with my banana bread toppings: artfully arranged banana slices, or sprinkles of uncooked oats, raw sugar, or wheat germ.