Whole Wheat Banana Bread
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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
- Preheat oven to 350-derees Fahrenheit. Generously spray a 9×5-inch loaf pan with non-stick spray.
- Whisk together flour, soda, salt, and cinnamon.
- 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.
- 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.
- 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.
- 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.