Tuesday, September 8, 2009


Ah yes, the smell of fall is in the air! And with the fall comes a return to routines and comfort… especially when it deals with food! Cooler temperatures, warmer clothes and falling leaves send us scurrying into the kitchen for some good ol’ fashioned “comfort eating”. But in this day and age of many dishes being deemed BAD for you—how do you get satisfaction AND stay healthy at the same time? Have no fear! ORGANIC BAKING is here!

For this week’s article, I am going to focus on one of the most treasured of all fruits: THE BANANA. Grown in sunny climates, the taste takes you back to warmer weather, sunshine on your face and the innoncence of childhood. (As a child I swear I LIVED off of bananas!)

As well as being tasty, bananas are one of the most versatile of all fruits. They can be found in breakfast offerings, main courses, deserts and of course drinks! Today we are going to incorporate them into a COMFORT food: LOAVES!

Banana loaf is one of the easiest and tastiest loaves to make. People of all ages LOVE them! A warm slice of banana bread topped with a dab of organic butter will satisfy the comfort food craving AND leave your house smelling GREAT! Let’s get right to it, shall we?

Here’s what you need:
• 2-1/4 cups Flour
• 1-1/2 cups granulated Sugar
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon Salt
• 1/2 cup chopped Walnuts (optional)
• 3/4 cup (1-1/2 sticks) Butter, melted and cooled
• 3 large Eggs
• 6 Tablespoons sour cream, heaping
• 4 overripe Fair Trade Bananas
• 2 tsps. vanilla
• .
• Topping:
• 3 Tablespoons granulated sugar
• 1/2 teaspoon cinnamon
• Hot water
• Topping Variation:
• 1/2 C. flour
• 1/2 C. packed brown sugar
• 1/2 tsp. cinnamon
• 1/4 C. butter, softened
• Heat oven to 350 degrees. Lightly grease and flour two 8X4 OR three 7X3 loaf pans. Line bottoms with parchment paper; set aside.

• In large bowl, whisk together flour, sugar, baking soda, salt, and chopped nuts, if using; set aside.

• In medium bowl, mix together butter, eggs, sour cream, bananas, and vanilla with a wooden spoon. Using a rubber spatula, lightly fold banana mixture into flour mixture until just combined and batter looks thick and chunky. Pour batter into prepared pans.

• In small bowl, mix together 3 Tablespoons sugar and cinnamon for topping. Add JUST ENOUGH hot water to make of “drizzly” consistency. Drizzle over tops of batter. If making topping variation, mix all of the ingredients together with a fork until crumbly and sprinkle over tops of batter.

• Bake 1 hr. (about 45-50 mins. for smaller loaves) or until toothpick inserted in center comes out clean. Remove from pans and carefully remove parchment paper from bottoms of the loaves. Place loaves on wire rack and cool completely.

NOTE: Loaves can be frozen—just ensure they thaw overnight in the fridge before reheating them!

(many thanx to BESTCOOKER for her recipe!)

Happy HEALTHY baking!
Until next time,

Karen xo

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