Banana bread was a staple in my grandmother's kitchen. It was one of the first recipes I remember baking with her. Being from Vienna, my grandmother enjoyed eating sweets—very, very sweet. I therefore tweaked her banana bread recipe, just a bit.
Directions
- Preheat oven to 325°F (165°C).
- Grease a 9×5-inch loaf pan (vegetable oil spray or butter).
- Beat together banana, oil, buttermilk and eggs. If using maple syrup instead of sugar, add it here with the wet ingredients.
- Mix together the dry ingredients (sugar if using, flours, baking soda, salt), then add to the banana mixture.
- If using walnuts or chocolate chips, fold them in and mix well.
- Bake about 1 hour and 10 minutes, until a tester inserted in the center of the loaf comes out clean.
℞ M.D. Notes
- This is a nice bread to eat on days of chemotherapy as a snack. It is easy on the mouth and stomach (without the nuts).
- Bananas are a good source of vitamins C and B6. They are also a good source of the minerals potassium and manganese, and a good source of fiber (about 3 grams of fiber in one banana).
- Bananas are a good snack on the run; great in smoothies, in pancakes, on top of French toast or alongside my French Toast Bread Pudding (see that recipe under Breakfast).
- Bananas are a good food to eat if one is experiencing symptoms of diarrhea.
Good forTreatment days
