With a few simple changes, you can make two other wholesome breads with this recipe. All can be frozen for future use.

1 c. sifted all-purpose flour
1 c. unsifted whole wheat flour
3 tbsp. sugar
2 tsp. baking soda
1 tsp. each ground cinnamon and nutmeg
1/4 c. unsalted butter
2 med.-size bananas, peeled and mashed (about 1 c.)
1/2 c. buttermilk
1 lg. egg, lightly beaten
1 tsp. vanilla extract

1. Preheat the oven to 350 degrees. Lightly grease a 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan; set aside.

2. In a large bowl, combine the all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, and nutmeg; set aside.

3. Melt the butter in a small saucepan over moderate heat; pour it into a small bowl and whisk together with the bananas, buttermilk, egg, and vanilla extract. Add to the flour mixture and stir just until the dry ingredients are moistened.

4. Spoon the batter into the pan. Bake for 50 minutes or until a toothpick inserted in the center of the loaf comes out clean. Place the pan on a wire rack and cool for 10 minutes, then remove the loaf from the pan and serve warm or at room temperature. Makes 1 loaf (about 16 slices).

VARIATIONS:

Carrot-Lemon Loaf - Omit the cinnamon, nutmeg, and banana. To the buttermilk mixture, add 1 cup shredded carrots and 1 1/2 tablespoons grated lemon rind.