Banana Bread

Over-ripe bananas in the fruit bowl? Somehow, the last two never get eaten!!! Instead of tossing them into  garbage, I usually peel and put them in a ziplock bag and freeze. Comes in quite handy for a smoothie/milkshake, better still - banana bread, yay! It all started with a muffin recipe passed on from my sister's friend. It went through a lot of versions (and a lot of muffins ;) before arriving at this dense, dark wheat-flax-brown sugar version. The wheat/flax part makes it wholesome while the dark brown sugar adds color, moisture and a rich molasses flavor. It makes a great weekend breakfast. Enjoy!

Ingredients:
Over ripe bananas - 2 nos.
Dark brown sugar - 3/4 cup
(or dark jaggery)
Eggs - 2
Vegetable oil - 3 tbsp
All purpose flour - 3/4 cup
Wheat Flour - 3/4 cup
Flaxmeal - 1/4 cup
Baking powder - 1 1/2 tsp
Baking soda - 1/4 tsp
Salt - 1 pinch
Lemon zest - 1 tsp
(http://en.wikipedia.org/wiki/Zest_(ingredient)
Chopped walnuts - 1/4 cup (optional)

Method:
Preheat the oven at 350 degrees. Grease a loaf pan with a little oil and dust it evenly with some flour. This is the old fashioned way though. One can always spray the pan with any non-stick spray and that works too.

Sieve all-purpose flour, wheat flour, baking powder, baking soda and keep aside. Mash the bananas in a bowl. Add the brown sugar and the egss. Beat well with a hand mixer. Add the oil, salt and the lemon zest. Beat again to combine well. Add the flour mixture and the chopped walnuts. Blend it in using a spatula. Do not overmix.

Pour the batter into the loaf pan and bake for 40-45 minutes, or until done. Tastes great when warm, however, the sweetness sets in only after the bread is completely cooled. Personally, I love it warm. So I always toast a slice on low setting and then spread some cream cheese. Yum-o!

Note: It stays fresh for about 5-7 days.