Whole Wheat Banana Bread
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Whole Wheat Banana Bread
Preheat oven to 400 degrees farenheit
Prepare pans (I used mini loaf pans & sprayed with a bit of non-stick vegetable oil spray)
2 cups whole wheat flour
1 teaspoon baking soda
1/4 tsp salt
1/2 cup oil
1/2 cup brown sugar
2 eggs
4 ripe bananas (about 2 cups of pulp)
1 tablespoon instant espresso
1/2 cup chopped walnuts
1/2 cup dark chocolate chips
Measure flour, soda, and salt in to a bowl. Stir to combine and set aside.
With an electric mixer, combine oil, sugar, eggs, banana pulp, and espresso.
Gradually add flour mixture to banana mixture. Do not overmix or the bread will be tough. Fold in the nuts and chocolate.
Scoop batter into prepared pans and bake until a toothpick or cake tester inserted in the middle comes out clean. For mini loaves like this, it took about 20 minutes.
This recipe is adapted from The Tassajara Bread Book, revised edition 1986. I love this banana bread recipe because it’s not overly sweet and gooey (for lack of better word at the moment!), like so many banana bread recipes.
If this bread is too whole grain and dense for your liking, then you can substitute some unbleached white flour for the whole wheat. That will lighten it up a bit.
After consulting with some vegan friends, this recipe could easily be made vegan (no eggs & make sure the chocolate you use is vegan). Some ideas posed were to substitute unsweetened applesauce for the eggs, use agave nectar, molasses, or other more liquid sweetener. Flax seed (I’m thinking ground) would be a great addition, too. Another possible vegan substitution for the egg is 3 tablespoons water and 1 tablespoon flaxseed oil. (Thanks Shanna & Meeta!)
I was thinking honey, but then remembered that honey is not vegan! But, it would still be yummy to substitute for the sugar and would add some sweetness and moisture.