"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Banana Wheat Bread Recipe

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This recipe for Banana Wheat Bread, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janice Vold
Added: Thursday, February 21, 2008


1 c. white flour
3/4 c. whole wheat flour
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. cloves
1/2 c. brown sugar
1/4 c. melted butter
1 egg beaten
1 tsp. vanilla
1 c. mashed, very ripe bananas (2 medium)
Vegetable cooking spray

Combine first 6 ingredients, stir well and set aside. At medium speed with an electric mixer beat sugar, melted butter, egg, and vanilla until light colored. Turn mixer to low speed, alternately add flour mixture with bananas, beginning and ending with flour; mix well after each addition.
Coat an 8 x 4 x 2 in. loaf pan with cooking spray. Bake in preheated oven at 350 for about 45 min. Remove from oven and cool in pan for 10-15 min. Place loaf on wire rack and cool completely.




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