Today is breads at the Whole Foods for the Holidays progressive dinner. This stop is hosted by Diana at A Little Bit of Spain in Iowa. The recipe below is our family’s favorite whole wheat banana bread. At this time of year, try it with pumpkin instead of banana. (You should just be able to replace the banana with a cup of cooked pumpkin. I haven’t gotten my hands on any pumpkin yet this year to try it. If you’re using homemade, drain it really well, or increase the flour in the recipe, as home-cooked pumpkin is much, much wetter than canned.)
If you want a more basic bread, check out our family’s standard whole wheat bread recipe.
Then head over to Diana’s site for more yummy bread recipes.
Making banana-bread is on my to-do list for today. I’ve had frozen overripe bananas in the freezer for two months now – now that I have wheat and a mill, I can put them to use!
This can easily be made gluten-free, too – just replace the wheat flour with rice flour. (You’ll probably need a little more.)