DARK BANANA BREAD
Source: Honey: A Connoisseur’s Guide with Recipes by Gene Opton
Makes 1 loaf

Banana bread become an American staple because of its good flavor and adaptability-sandwiched with cream cheese it makes a meal , and it keeps so well it is ready for a snack or dessert whenever needed. This version includes wheat germ and whole-wheat flour for extra goodness.

1 cup unbleached white flour
1 cup whole wheat flour
1/4 cup raw wheat germ
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup unsalted butter
3/4 cup golden honey
2 eggs, beaten
1 cup mashed, very ripe bananas (about 3)
2 to 3 Tablespoons hot water
1/2 cup chopped nuts, dates or almonds

Preheat the oven to 325 degrees F. Butter a 9 by 5-inch loaf pan.

Combine the white flour, whole-wheat flour, wheat germ, salt, and soda in a medium bowl and set aside.

In a large, heavy saucepan, melt the butter and stir in the honey until evenly mixed and just lukewarm.

Add the eggs and banana, combining thoroughly.

Stir in the dry ingredients in two parts, adding the hot water between additions to make a light, smooth dough.

Stir in nuts or fruits as desired. Push into the prepared pan, level the surface.

Bake 70 minutes, or until humped, brown, and firm to the touch. Cool in the pan on a rack.

Turn out, wrap well, and store a day before slicing.