Ms Chef in Seattle

Using ripe bananas in baked goods = nothing new, and in my family, the “normal” recipe for banana-nut bread does not include whole wheat flour. My late Aunt Dorothy made a version with whole wheat flour and I prefer it. I use white whole wheat plus unbleached wheat flour, replace castor sugar with brown sugar, and add some chocolate chips because my daughter likes them in this quick bread. The gas oven here worked ever so perfectly, too, as this loaf spent 70 minutes at 325 F., the crust was not overcooked in one spot and the dense bread was not underdone in one spot. She was a fabulous cook, my aunt.