Baking with Whole Wheat: Banana Bread

This banana bread is light and fluffy and incredibly delicious. Trust me!

Ingredients:
1 and 3/4 C whole-wheat flour (yes, it's ALL whole wheat)
2 tsps baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 C butter
2/3 C sugar
3 eggs
3-4 ripe bananas, the riper the better
1/2 C or so walnuts, optional

Directions:
1. Preheat the oven to 350*.
2. Grease a breadpan.
3. Mix the flour, baking powder, baking soda, and salt.
4. Cream the butter and sugar (you may use a food processor for this and all the following steps) until smooth. Add eggs and mix thoroughly. Add bananas and mix thoroughly. Add the flour mixture and mix just until fully hydrated.
5. Add the nuts (on pulse, if using the food processor), if wanted.
6. Pour the batter into a well-greased loaf pan and bake for 40-60 minutes. After 40 minutes, test with a wooden tester (or a knife). Bake until the tester comes out clean.
7. Let cool briefly in pan, then turn out onto a cooling rack.

This bread keeps well in the freezer (I sliced it first). Toby's mom says it also keeps well wrapped in tinfoil, and tastes great with butter or cream cheese. I ate it plain and found it delicious.