Living in Savannah, I get asked about Paula Deen when I travel.
I am not a fan of her food, but I have to respect her business acumen. She has done extremely well for herself and her family, and has also attracted people to Savannah.
My husband loves banana bread. When we were last in the mountains, I had some bananas starting to turn and searched the internet looking for a banana bread recipe. Paula Deen’s recipe popped up first and I decided to try it. The only change I made to the recipe was to use half whole wheat flour and half regular.
The result was a hit. We had friends up that weekend and everyone loved the treat. The whole wheat flour added some depth and chewiness to the bread.
Back in Savannah, I found myself, again, with overripe bananas. Buoyed by my recent success, I decided to try some more adventuresome changes to the recipe. Instead of eggs, I used ground flaxseeds. I also reduced the butter by half and substituted Greek yogurt.
1 cup butter, softened (I used 1/2 cup butter and 1/4 cup of Greek plain yogurt)
1 1/2 cups sugar
4 large eggs (I used 4 tablespoons ground flaxseed mixed with 12 tablespoons of water)
3 cups of flour (I used 1 1/2 cups of white flour and 1 1/2 cups of wheat)
1/2 teaspoon baking soda
1 teaspoon salt
2 cups ripe, mashed bananas (I used 4 bananas)
1 cup chopped pecans
Start by preheating oven to 350 degrees and prepare two loaf pans (first time I buttered and floured the pans; second time I used Pam).
In a small bowl, combine ground flaxseed and water and mix. Let sit while you prepare everything else – it will thicken.
Mix butter, yogurt and sugar until creamy. Add flaxseed and water mix. Stir in flour, baking soda and salt, mixing well. The mixture will be very dry – I added two tablespoons of water. Finally, mix in bananas and pecans and stir jut until combined.
Pour batter into prepared pans and bake for one hour, or until a tester inserted into center comes out clean. In my oven, it took about 55 minutes.
Cool in pans on wire racks for ten minutes and then let loaves cool completely.
Or, if you are like us, cut a few slices while it is still warm and enjoy.
I made this bread a second time a few days later. This time, I reduced the sugar – to a cup – and added a little less than 1/2 cup of honey to the mix. It was delicious and perfectly sweet. I also used walnuts instead of pecans. There are lots of options – enjoy!!