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

Cream together:

1 c. butter, softened

1 1/3 c. brown sugar

3 eggs

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.


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