whole wheat banana bread.

Making breakfast healthy again, but keeping it tasty!  This recipe makes a mini loaf (1/2 a regular loaf).  Double it for regular loaf size.

1/2 c. maple syrup

1/2 c. butter, at room temperature

1 egg, at room temperature

1/2 t. vanilla extract

2 bananas, mashed

1 c. whole wheat flour

1/2 t. baking soda

1/4 t. salt

Cream together maple syrup and room temperature butter.  Beat in egg and vanilla.  Mash two bananas.  Beat in bananas.  In another bowl, sift together whole wheat flour, baking soda and salt.  Fluff the flour before measuring it out.  Slowly add the dry ingredients to the wet ingredients while mixing.  Pour batter into greased loaf pan.  Bake mini loaf for 30 to 35 minutes at 350.  Bake full loaf for 50 to 60 minutes at 350.

xx

val