Feckin' Franch Toast: Whole Wheat Nanner Bread (Vegan Compatible)

Super Duper Whole Wheat Nanner Bread

Whoo-whee, anyone who knows me knows that I hate to bake exclusively with that dastardly demon we call white flour (except when making Caramel Bourbon Brownies). I always try to sneak in a little whole wheat flour, a little wheat germ, a little flax seed... It's the health-nerd in me. I figure that I love to bake, and I want to eat healthily, so I should do my damndest to keep my baking fibrous.

I found this recipe for banana bread in my Mom's old, tattered copy of Laurel's Kitchen and was instantly hooked. After a few minor tweaks, it was perfect.

Peel three over-ripe (we're talking really spotty to totally black) nanas and throw them in a bowl. Squeeze the juice of one lemon over them (or, once, in an act of desperation, I used about 3 Tablespoons of orange juice). You can always freeze overripe or "rotten" bananas instead of throwing them away, and use them in this recipe.

Mash them suckers up with a potato masher, a fork, your hands...

Then, mix in 1/2 cup brown or turbinado sugar and 1/2 cup butter. (Here is the vegan part, you can use coconut oil or, I suppose, any other kind of oil in place of the butter.)

Then, mix in 1 1/2 cups whole wheat flour, 1/2 cup wheat germ in addition to the whole wheat flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder. Oh, how I love fiber. WHOLE GRAINS! WHOLE GRAINS! WHOLE GRAINS!

Stir it all together and don't worry if it seems a little stiff. It's supposed to be stiff--a dough, not a batter, y'dig? I don't know how it turns out so orgasmically moist, it just...does. Here is the point where you can add fixin's. Blueberries work beautifully, as do semi-sweet chocolate chips. Raisins, sunflower seeds, apple slices, dried fruit, dates, nuts, coconut, hell! You tell me what you stick in there!

Oh dear! The butter to grease my pan is hard!

(Stuck 'er in the oven for a minute.)

Mold your dough to fit your bread pan roughly, and place it in. You can also use a muffin pan, just decrease the baking time and check it often.

Now, I like to sprinkle some cinnamon (with just a hint of turbinado sugar) on top.

Bake at 375 for 30-45 minutes, and make sure your nuisance mother doesn't get to it before you can photograph it! (And yes, we DO always have gorgeous, fresh produce just sitting on the counter.) When a toothpick or butter knife comes out clean, it's all done.