I learned to like bananas when I lived in Kenya because the bananas there were small and sweet, perfect for snacks or breakfast and absolutely awesome in banana bread.
When I first tried to bake banana bread there, I used a recipe from my goto cookbook “The Newcomer’s Guide to Cooking in Africa.” This recipe is adapted from that one,which was written by an amazing and very funny lady named Nancy Calvert. I think of her every time I bake this bread. I also miss those little sweet bananas.
The last time I made it, I used only whole wheat flour and was very pleased with the results…we couldn’t tell the difference at all! If you prefer, you can use all purpose or a mixture of both.
Either way, you’ll never throw out brown bananas again!
3 or 4 well-ripened bananas, crushed
2 cups sugar
2/3 cup oil
2 1/4 cups whole wheat flour
1/2 teaspoon salt
2 teaspoons soda
1 teaspoon vanilla
1 cup chopped pecans (optional)
Cream bananas, sugar, oil and eggs. Add dry ingredients and mix well. Stir in vanilla and pecans. Bake in two greased loaf pans at 375 for 45 minutes or until done. If loaves are getting too brown, cover with tin foil and continue baking.