In a previous post, I made organic wheat free banana bread – which is pretty good, in my opinion.  However, when Karen brought me some of her home made banana bread – I instantly knew it was the best I’d ever tasted.  I was so glad she was willing to share her recipe with Taracooks.  We think the secret ingredient is the Kretschemer’s Honey Crunch Wheat Germ.  The only place in our town where we can find this ingredient is at Publix.

Combine in large mixing bowl:

• 1 cup brown sugar
• 1 cup white sugar
• ½ cup Kretschmer’s Honey Crunch Wheat Germ
• 3 cups unbleached all purpose flour (Karen uses King Arthur)
• 2 teaspoons soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 cup walnut bits or pecan pieces

Add:

• 1 cup vegetable oil
• 3 eggs
• 2 cups mashed bananas (over ripe ones are great for breads)
• 1 Tablespoon vanilla

Blend by hand until well mixed.

Pour into greased/floured loaf pans.

Bake 350 degrees – Mini loaves 40 minutes, regular loaves 1 hour 5 minutes. (My experience with banana bread is that the timing all depends on the pans and the oven.  I just cook mine until a toothpick inserted in the center comes out clean – being careful not to overbake.)

Optional glaze for drizzling over top:

• ½ cup powdered sugar
• ¼ teaspoon vanilla
• 1-2 teaspoons milk

Blend together with spoon and fill into a sandwich bag.  Snip corner of bag and pipe onto cooled loaves.

Printable Recipe

Karen’s Best Banana Bread

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