This is what is sitting on the table, waiting for the
kids to get home.
Since I got a flour mill a few months back, I have been milling my own Hard Red and Hard White wheat, and making various breads out of that. Without exception, they have all tasted WONDERFUL, and the only adaptation I had to make was to realize that without all the processing done to commercial flour you buy at the store, I'm probably not going to be making light and fluffy biscuits.
I had a recipe for Banana Yeast Bread, and it was GOOD, but it really didn't have much banana taste. So, I just took a conventional recipe for banana bread and modified it. The results, you can see above. I had just a smidge, and it is YUMMY! It's so soft & moist, it reminds me more of pudding than bread.
Since I ground my own flour, substituted honey for sugar, and used lard in place of vegetable oil, I'm gonna claim this as a recipe that might have been presented at my birth home on the dirt road in Macon, GA, where I spent the first six years of my life.
PAPA PAT'S DIRT-ROAD HOME-STYLE BANANA BREAD