Banana Bread

Pre-heat oven to 350 degrees.  Butter the bottom only, of two loaf pans.

Dry:
3 1/2 cups all-purpose flour (divided 2 cups and 1 1/2 cups)
1 Tablespoon Soy Flour (This is used as an egg replacement. If you do not have Soy Flour, just increase eggs, in recipe, to four, total.)
1 1/3 cup natural cane sugar
4 teaspooons double acting baking powder
1 teaspoon baking soda
1/2 teaspoon coarse sea salt

Wet:
2 cups mashed bananas (I like to make mine chunky, and not mashed completely.)

1/4 cup whole milk
1 Tablespoon water (This with the Soy Flour replaces one egg. If you do not have soy flour, omit this water and increase eggs, to four.)
3 eggs

Mix 2 cups of flour with the rest of the dry ingredients, in a large mixing bowl.  Set aside.

Add all wet ingredients, at once, into the dry mixture and mix until just moistened. (I mix the wet altogether, sans the butter.)

Add additional 1 1/2 cups of flour.  Mix only until thoroughly mixed.  Try not to over-mix, and work the gluten more than necessary.

Add to pans and put into the oven, immediately.  Bake 40-45 minutes, or until lightly browned and set.

You may use a toothpick, but remember that chunkier banana is still wet.  Don’t remove it from the oven if there is any “jiggle” in the center, as you pull out the rack.

Makes 2 loaves

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