Whole Wheat Banana Bread


I picked up some white whole wheat flour this weekend, and had a few organic bananas that were a little too ripe for my tastes just for eating. I wanted to try a different banana bread recipe, a more classic one, so I did a little searching and found this recipe from the King Arthur Flour website. I made just a few changes to it. (I know … surprising, right?)

Classic Banana Bread

Here is my variation:

1/2 cup unsalted butter, softened
1/2 cup dark brown sugar
1 teaspoon vanilla
1/4 cup honey
2 large eggs
1 1/2 cup mashed bananas (about 4 medium bananas)
2 cups white whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

  1. Preheat oven to 350-derees Fahrenheit. Generously spray a 9×5-inch loaf pan with non-stick spray.
  2. Whisk together flour, soda, salt, and cinnamon.
  3. Cream butter and sugar, add vanilla and honey, then beat in eggs one at a time. Add bananas. The mixture might look a little “broken” or funky, but it’s OK.
  4. Add the flour mixture, about 1/3 at a time, and mix in between each addition. You don’t want to overmix the batter or the resulting bread will be tough.
  5. Pour batter into the prepared loaf pan. Bake in the center of the oven about 30 minutes, then rotate. Bake another 20-25 minutes until a toothpick inserted into the center of the loaf comes out mostly clean.
  6. Cool in pan about 10 minutes, then remove from pan and cool completely on a wire rack before slicing.

This bread is moist and has a very tender crumb and delicate banana flavor. If you have someone who does not like whole wheat breads, this is a bread to try. You’d never know it’s 100% whole wheat. If you want, you could add 1/2 cup of walnuts.

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