Ever since I was a little girl, I have been obsessed with “quick breads." At Christmastime, my mom and I would bake zuchinni bread, pumpkin bread, cranberry bread and banana bread. My aunt also brought over carrot cake loaves quite frequently, which I single-handedly demolished too often.

What is a quick bread? Technically, it's a bread leavened with an agent other than yeast. For this reason, breads made without yeast are deemed “quick breads,” since without the presence of yeast, they do not need time to sit and rise.

They are easier to bake than a traditional cake, and can be whipped up in a short amount of time. I enjoy the dense, less sweet, and subtle flavors of “quick breads.”

My favorite, even when I was young is Banana Bread. It is perfect after dinner for a not-too-sweet dessert, or toasted for a filling breakfast treat.

Health Benefits

Banana – high in potassium and fiber, and contain high levels of fructooligosaccharide (FOS) that–along with insulin–promotes calcium absorption.

Whole Wheat pastry flour – good source of B vitamins, Vitamin E, magnesium, iron and fiber.

This banana bread is to-die-for. Would I lie to you? You had better make this now. It really doesn’t get any easier than this.

Whole Wheat Banana Bread

Ingredients
2 ripe bananas, smashed
2 eggs, beaten
1/3 cup raw honey
1/4 cup buttermilk
1/2 cup olive oil
1 3/4 cup whole wheat pastry flour, sifted
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1 cup nuts (optional)

Directions
Preheat oven to 350, and butter two small loaf pans or one large pan. Combine wet ingredients in a bowl and dry ingredients in separate bowl. Slowly add dry ingredients to the wet while mixing. Pour into prepared pan.

Bake for 40 minutes (be careful not to overbake, it dries out very easily), or until top is golden brown. Allow to cool for 20 minutes. Enjoy!