So, I know that I already posted my mother’s banana bread recipe. But back when I wrote it I had about in June of this year when I had about 5 people reading my blog and I had no idea how to use my camera and the pictures were dreadful(not that the new ones are so great, but they are much better). So I thought I would give it another go. I like her recipe because it is like no other that I have ever had. She uses graham flour, which is a whole wheat flour, but better with a very distinct taste. If you are thinking, do they make graham crackers with graham flour….the answer is yes. Lots of people have used this recipe and choose not to use the graham flour because they can’t find it….please try to find the graham flour, it makes such a difference.
So when World Bread Day was featured on Kochtopf I decided that I would dust it off and throw out the banana bread recipe again since you really can’t get the bread anywhere that I know of(I’m sure somewhere, some bakery makes it). My mom was not much of a bread baker in the traditional sense….she was not one for yeast breads, mostly quick breads. This is the bread she was known for(now known for her coconut bread which I will post one of these coming months). It was always a special treat for us because back then it was extremely hard to find graham bread(not like today where grocery stores carry all sorts of different flours). Now you can find it at the more upscale grocery stores(I buy mine at Central Market). If you can’t find it at a store you can purchase it here.
Graham Flour Banana Bread
1/3 cup shortening(don¢â¬â„¢t use butter¢â¬¦it isn¢â¬â„¢t the same in this recipe)
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs
1 cup graham flour
3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup mashed ripe bananas
1 cup or more of chopped walnuts
Preheat oven to 350 F
In a large bowl cream together the shortening and sugars. Add the eggs and beat well. Sift together the flours, baking soda, salt, baking powder and add to creamed mixture. Stir until mixed. Stir in bananas and walnuts.
Pour into well greased(and lightly floured) 9X5X3? pan. Bake for about 50 minutes or until done.
Source: my mom
All text and images on this site have ALL RIGHTS RESERVED Copyright (c) 2006 by Peabody Rudd.
Brilynn says
Mom recipes are always great! My mom and I collaborated on a new cheesecake recipe this weekend, and I found myself looking to you for some inspiration on fixing cracks.
rachel says
That looks so great!
Jann says
This is exactly what I would love to have on a plate …..right in front of me while chatting with my mom…there is something very comforting about this bread….just reminds me of days at home!
Stephanie says
Hi there! I’ve been reading for a little bit but have not yet posted, and am working on starting a blog of my own This recipe looks GREAT! I Just thought I’d say Hi and introduce myself 🙂
Lisa Cihlar says
I would like to share with you this other best banana bread recipe.
This was my Grandma Mabel’s signature recipe. Everybody loves it. I always thought it was a secret family recipe, but I found out after Grandma died that she originally found it in a newspaper. The thing about this recipe was that it was never quite the same when I made it as when Grandma made it. I was talking with my aunt Becki about this and she shared the secrets she learned when she stayed with grandma the year before she died. First, one banana has to be mashed a lot, the second mashed roughly so there are some small pieces left. Second, the dry ingredients must be stirred in by hand. Over-beating makes for a tough cake. Third, once the cake has cooled a while grandma wrapped it in a clean towel to keep it from drying out. Finally, Grandma used a special loaf pan that was longer and thinner than a regular bread pan. This a really a great recipe and even without the special pan it will became a favorite.
Banana Loaf Cake
½ cup shortening
1 teaspoon vanilla
1 1/3 cup brown sugar
2 eggs, well beaten
2 cups flour
½ teaspoon salt
1 teaspoon soda
¼ cup soured milk (add 1 teas. vinegar)
1 cup banana pulp (about 2 very ripe bananas mashed, one a lot, one roughly)
1cup chopped walnuts
Preheat oven to 350. Grease 9-inch loaf pan.
Measure and stir together dry ingredients. Set aside. Cream shortening, vanilla, and brown sugar. Add eggs. By hand, stir in dry ingredients alternating with soured milk and banana pulp. Stir in nuts.
Scrape into greased loaf pan and bake 1 hour or until toothpick come out clean.
Cool on rack for 15 minutes then turn from pan and continue cooling.
julia says
congrats! you’ve done it!
amazing- this is just absolutely my kind of bread –
it looks sooo good…
*drool, drool*
I LOVE it! =)
Emmy says
What pretty pictures of the banana bread. I’ve never used graham flour before. I’m going to have to keep an eye out for it.
Jeff says
Glad to get some updated banana bread pix 🙂
gattina says
Pea,
your bread has the best texture and color!!! I love it!
Agree with you, when some recipes call for shortening, don’t replace with butter as which can’t achieve the same good texture.
Ivonne says
Beautiful, Peabody!
And I think your pictures are tremendous!
Chloe says
Do you think ground graham crackers would work instead of the actual flour. I have a bunch of graham crackers I have no idea what to use them for. This might be a good idea!
Janet says
I just made your banana bread recipe…it’s wonderful! Very tasty and healthier than most other banana bread recipes. I have a question…I used whole wheat stone ground graham flour from Hodgson Mills…is that the same graham flour you use? As always your photos are the best! Thanks for the recipe!
Amy says
Isn’t graham flour made from chic peas? It is gluten free, and a great source of protein. Most graham crackers are actually made from enriched flour, although traditionaly they were probably made from graham flour. So I wouldn’t use graham crackers as a substitute for graham flour, plus all the added sugar and salt would change the taste of the recipe.
peabody says
No, graham flour is not made from chic peas. To make graham flour, the endosperm of winter wheat is finely ground. The bran and germ layers are returned and mixed in, resulting in a coarse, brown flour with a nutty and slightly sweet flavor. Today, some commercial granaries remove much of the wheat germ to prolong the shelf life of the flour. The germ contains oil that accelerates rancidity. Graham flour is unrefined and unbleached.
Although the terms graham flour and whole wheat flour are often used interchangeably, there is a difference. Graham flour is a slightly coarser grind than whole wheat flour.
cindy says
do you know the best gluten free substitute for graham flour?
Peabody says
Cindy- Graham flour is basically wheat flour. So whatever is the normal substitute for that.
Kristie says
Oh wow – I’ve been looking for an old recipe for banana bread that used to be on the back of the Fischer Mills graham flour box. (Fischer Mills was a Pacific Northwest company that was bought up by a japanese agro concern in the nineties) This sounds so similar. I can’t wait to make it! Do you happen to know where your mom originally found this recipe? I am SOOO making this banana bread this week!
Peabody says
My mom got that from my great grandmother. Could have come from the back of some flour box, though she isn’t from the PNW.
Rachel says
I made it tonight and it was delicious! Great texture. I had bought some graham flour on a whim and was looking for something to make with it besides graham crackers. Thanks for the recipe!