I'm also guilty of buying things and then not using them. So to make sure that didn't happen I decided to put my purchases to use right away. Enter this bread. In college my favorite class was our basic food science preparation lab. Working alone or in pairs we made small batches of everything from salsa to steak to doughnuts. Students put their finished products up front for tasting as we discussed the principles at work in our food. Baking days were always my favorite, especially the unit on bread. I've been meaning to make this quick brown bread again for quite some time.
Banana-Raisin Brown Bread
adapted from Iowa State University, FSHN 214 Lab Manual
1/2 cup whole wheat flour
1/4 cup cornmeal
1/4 tsp baking soda
1/4 tsp salt
1/4 cup raisins
1/4 cup mashed banana
3 Tbsp molasses
1/4 cup plain yogurt (or buttermilk)
* Preheat oven to 350 degrees F. Grease a 3-x-5-x-2-inch loaf pan (or slightly larger, pan should hold approximately 2 cups).
* In a medium bowl combine flour, cornmeal, baking soda, salt and raisins. In a small bowl combine mashed banana, molasses and yogurt. Stir wet ingredients into dry ingredients just until moistened. Spread batter into prepared pan and bake 38-40 minutes or until toothpick inserted near center comes out clean. Remove from pan and let cool on wire rack.
Food for Thought: "Whatever you do will be insignificant, but it is very important that you do it." -Mahatma Gandhi