I've had a love affair with Brown Bread for a long time. I think I was six when my mother baked a loaf of traditional Boston Brown Bread for a school party. It must have been a Thanksgiving Celebration, though I'm not entirely sure. I've been hooked ever since. The rich, sumptuous molasses. The dense, moist texture. The crispy, crumbly outside of a toasted slice, slather thick in salted butter the next morning. Oh my!
I've been dreaming of that amazing first taste of Brown Bread for several weeks and I was planning on baking another loaf last weekend. That is until I noticed a couple of very ripe bananas who'd taken up residence next to the coffee maker. I decided I'd better make Banana Bread before they were too far gone.
I found my favorite tried and true Banana Bread recipe and then realized that, with just a few changes, I could combine the two and create a Banana Brown Bread - something I've never done before. The best of both worlds!
I made this for le goûter that afternoon, and it was even better the next day, toasted for breakfast. Not too overly sweet, like traditional Banana Bread. Just a little bit tangy, with that molasses-y bite, like Brown Bread. Perfect.
Banana Brown Bread
1 cup whole wheat flour
1/3 cup all purpose flour (or more whole wheat flour)
1/3 cup old fashioned rolled oats
3/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
5 Tbsp unsalted butter, room temperature
1/3 cup unrefined, fine sugar
1/4 cup molasses
2 large eggs, room temperature
3 very ripe bananas, mashed
1 tsp pure vanilla extract
Preheat your oven to 350 F (180 C). Butter and flour a 6 cup loaf pan.
Whisk together the flours, oatmeal, salt, baking soda, and baking powder. Set aside. In a large bowl beat the butter, sugar, and molasses until well combined and fluffy. Beat the flour mixture into the butter, then add the eggs, bananas, and vanilla. Mix until just combined. Pour the batter into the prepared pan and spread evenly. Sprinkle the top with a little extra rolled oats to decorate. Bake 55 - 60 minutes, until a toothpick inserted in the centre comes out clean. Cool for several minutes in the pan before removing and slicing.
*a note on baking: I live in the mountains at 6000 feet. All of my recipes work well at high altitude. I haven't tested them at lower elevations, but I'd love to know how they turn out. Please contact me if you need help modifying them.
Shared with: Mangia Mondays, Melt in Your Mouth Monday, Monday Mania, Hearth and Soul, Slightly Indulgent Tuesday, Traditional Tuesdays, Nap Time Creations Tasty Tuesday, Tuesday's Tasty Tidbits, Real Food Wednesday, Full Plate Thursday, Pennywise Platter Thursday, Simple Lives Thursday, Feed Your Soul, Sweet Tooth Friday, Family Fresh Meals