My sister-in-law, Beth, has a mother named Mary. We all love Mary, she is swell. When the May family visits San Fran for Thanksgiving, Mary makes knots rolls. I love her knot rolls. The recipe came from Sunset Magazine. Sunset is the Western version of Southern Living. The magazine has been around for over 50 years and fantastic to look at. The recipes within are true to the region and a great contrast to the tasty Southern foods we are so accustom to here in the South. Check out the website here http://www.sunset.com/sunset/.
Mary knows how much I adore helping her make the knot rolls. One day she was in a used bookstore out in Cali and thumbed across an old Sunset Cook Book of Breads, published in 1973. In the index she found the recipe for her knot rolls and sent me the book! What a kind gesture.
I was flipping through the cookbook the other night and came across a recipe for Whole Wheat Banana Bread. If you have ever made banana bread, you know your bananas have to past ripe (bruised) so they mush better. In my kitchen there just so happened to be three neglected bananas living in my fruit basket. I could not resist! I sent Michael to the store to get me some whole-wheat flower. He likes to run errands for me, or at least pretends to like it. While he was out I set out all my other ingredients. The end result is below with recipe. If you have a chance to make it, ENJOY with a square of butter a big tall glass of milk!
1/2-cup butter or margarine
2 eggs slightly beaten
3 medium size bananas (1 cup mashed)
1 cup regular all purpose flour
1-cup whole-wheat flower
1/3-cup hot water
1/2 cup chopped walnuts
Melt butter and blend in sugar. Mix in beaten eggs and mashed bananas. Blend until smooth. Sift all-purpose flour with salt and soda. Stir in whole-wheat flour. Add dry ingredients alternately with hot water. Stir in chopped nutmeats. Turn into a greased 9x5 inch loaf pan. Bake in a moderately slow oven 325 degrees for one hour and 10 minutes.