Banana Bread, Ny Times Natural Foods Cookbook Carrie Sheridan

• 1/2 cup kerry irish gold sweet butter
• 3/4 cup brown sugar
• 1 egg
• 1 cup unsifted stoneground whole wheat flour
• 1/2 cup unsifted unbleached white flour
• 1 teaspoon baking soda
• 3/4 teaspoon sea salt
• 1 1/4 cups mashed ripe bananas (2 large or 3 small)
• 1/3 cup buttermilk or 1/3 cup yogurt

1. Preheat oven to 350 degrees.
2. Cream the butter and sugar together until very light. Beat in the egg.
3. Sift together the whole wheat flour, white flour, baking soda and salt.
4. Combine the bananas and buttermilk, stirring just enough to combine well.
5. Alternately add dry ingredients and banana mixture to creamed butter/sugar/egg mixture.
6. Turn into an oiled 9 by 5 inch loaf pan.
7. Bake 50-60 minutes or until done.
8. White flour can be substituted for whole wheat flour - also try rice flour, oat flour, coconut flour add extra liquid if using coconut flour in a 1 to 1 ratio.
9. Cool in pan 10 minutes. Remove from the pan and finish cooling on a rack.
10. Yields 1 loaf.

kerry irish gold sweet butter, brown sugar, egg, whole wheat flour, unsifted unbleached white flour, baking soda, salt, mashed ripe bananas, buttermilk

Taken from www.food.com/recipe/banana-bread-ny-times-natural-foods-cookbook-carrie-sheridan-402533 (may not work)