Following a meaningful Passover service last night, I’m devoting the daylight (and snow covered!) portion of this day to writing, and baking for Night to Be Much Remembered. My family will be getting together with friends to share a meal and remember the deliverance God accomplished in Exodus 12:40-42.
One part of Passover and the accompanying seven-week festival of unleavened bread that I look forward to each year is baking. For tonight, I’m making a New York cheesecake with unleavened crust, and my unleavened banana bread. This banana bread has become my family’s favorite recipe for this time of year. Some even prefer it to the light and fluffy version.
We received this recipe in an e-mail several years ago and I bake many loaves over the course of the seven days of unleavened bread. Since my brother has gotten older, we’ve discovered a ratio of 1 loaf to 1 teenage boy every 1-2 days must be maintained throughout the entire week.
Unleavened Banana Bread
- 1 cup brown sugar
- 1/2 cup oil
- 2 eggs, well beaten
- 1 teaspoon vanilla
- 3 large bananas, mashed
- 2 cups white whole wheat flour (or 1-1/2 cups whole wheat flour and 1/2 cup all-purpose flour)
- 1/4 teaspoon salt
- 1/4 cup chopped nuts
Cream sugar and oil. Add vanilla, bananas, and eggs. Beat with electric mixer until smooth.
Sift flour(s) and salt together. Add to creamed mixture, with nuts. Stir.
*The original recipe calls for using a single loaf pan, and that does work pretty well. It can be a challenge, though, to get the bread to cook all the way through without burning the edges. I now cook it in 3 mini loaf pans for 30-40 minutes, which eliminates the soggy middle while keeping the edges from burning.