|Lemon Balm from my herb garden|
This recipe is a traditional favorite of my family’s. It has become a true staple in our home especially during the spring and summer months. The lemon balm herb (we always call it Melissa) that this recipe calls for really brings out the sweetness of the bananas in this bread. In the hot summer months our herb garden is overrun with lemon balm and so this makes good use of our darling Sweet Melissa. Serve this sweet bread along with a cool glass of milk and it makes a great offering to the Fair Folk, too.
3 very ripe bananas, mashed
1 ¾ cups of unbleached all purpose flour
¼ cup whole wheat flour
1 tsp baking soda
½ tsp salt
½ cup xylitol sugar (wood sugar) or agave nectar
2 eggs, beaten
1 tsp minced up fresh lemon balm
1/3 cup almond milk
Preheat the oven to 350 degrees F. Butter and flour loaf pan and set aside.
In a bowl cream together the butter and sugar. Once that is done blend in the eggs one at a time until creamy. Add in the bananas and lemon balm. Set aside. In a different mixing bowl sift the flours and baking soda, and salt. Slowly incorporate this mixture into your sugar mixture. Do this a little at a time while adding your milk.
Pour into prepared pans and bake for about an hour or until toothpick test comes out clean.
Enjoy and share!