Regular readers must be aware of my penchant for baking with fruits - Whole Wheat Pumpkin Bread, Grapefruit Ginger Bread, Beetroot Chocolate Brownies, Very Berry Coffee cake etc etc (just to name a few!!) The craze for it or should I say the necessity arose when I realized that I hardly ate fruits. Dunno why -  taking an apple from the bowl in the center of the table is easy enough - yet it just never happened! Since I was becoming baking crazy anyways, I decided to sneak in some fruits in it. That move started my fruit consumption.

Its been years now and I have thankfully improved in that area. I make it a point now to eat some kind of fruit on a regular basis. So much so that, in the recent months, I am enjoying 2-3 different fruits everyday! Did I hear applause? Yeah! Thank you :). I know I have mentioned about it in few posts before - this Banana Coconut Bread started it all. From then on, I have had this love-love relationship with Banana in baking. Be it for a Wholegrain Banana Cake, a Wholemeal Banana Walnut Muffins, or a Banana Chocolate Brownie - it just tastes like million bucks! As if the Banana Breads Recipes in this site aren't enough already, I have another bread for you today with bananas as the star ingredient.

This recipe is simplicity personified. And I needed to make it for the sake of my resolution than for my banana passion and of course for the ripe bananas on my counter-top staring at me accusingly. Since this bread does not use refined sugar, I was ecstatic. Though I have used refined white flour, in my defense, I have to say that I have reduced it by 1 cup from the original recipe thereby bumping up the wholemeal flour. There are few other experiments that I am still trying to eliminate white flour, but they are for another post/recipe.  We love this bread and it makes a hearty breakfast bread. Take my suggestion - toast a slice and spread a little butter on it -  you will have the brightest start to the day right at the very first bite!