Cup of Yum
1. Place soft (overripe) bananas in a bowl and using a fork mash until soft and chunky, doesn't need to be real smooth. (see notes for bananas). Preheat oven to 350° (325° for dark non-stick style pans) and spray your pans with non-stick spray or oil.
2. In a medium mixing bowl, measure oat flour, unbleached flour and graham flour and mix together using a whisk along with baking soda and salt. In the bowl of a stand (or handheld) mixer fitted with the paddle attachment, cream your butter on medium-high speed for 1 minute, until light and creamy. Scrape sides if needed.
3. Add cane sugar and honey; cream again until sugar and honey are combined well with butter and mix for 1-2 minutes on medium. Lightly beat eggs in a small bowl and add to butter mixture. With mixer on low add in your mashed bananas along with the eggs and mix until combined, about a minute, scrape sides of bowl to release any butter if needed. About 1 minute. Add vanilla and mix to combine.
4. With mixer on low, slowly pour in the flour mixture and mix only until combined. If using nuts and/or raisins, mix in now. Scrape sides. Pour into prepared pan(s), if desired sprinkle with a little demerara sugar and cinnamon.
5. Place pan(s) on cookie sheet, leaving space between each pan and bake at 350 for 25-30 minutes for mini loaves or 55-60 minutes for large loaf. Remove when toothpick inserted comes out clean.
6. Remove from oven and allow to cool for 10 minutes before inverting loaf onto cooling rack, cool completely.
7. To give as a gift, wrap in plastic wrap (cooled), then again in natural parchment paper and tie with bakers twine. Check out this post for Zucchini Lemon Bread for wrapping step-by-step. We enjoy our banana bread toasted with a little pat of butter, or make a small sandwich and slather a little butter in between.

MUFFIN OPTION

Cup of Yum
1. This recipe is easily adapted for muffins, they will come out a little lighter and more cake like. If you think batter is too thick, add 1 tablespoon of cream (buttermilk or milk may substituted) and mix until combined.
2. Using a large scoop or 1/4 cup scoop into prepared muffin pan (lined and sprayed with non-stick or oil spray) fill about 2/3 full. If desired sprinkle with coarse sugar and cinnamon. Bake at 350° for 18-20 minutes until toothpick inserted in middle comes out clean. Cool on wire rack for 5 minutes before removing to cool completely. Makes about 18-20 muffins.