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