Whole Wheat Banana Bread
Once you’ve tasted banana bread made with the rich taste of fresh whole wheat flour you won’t want to go back to the comparatively bland taste of loaves made with white four.
Whole Wheat Banana Bread – ready for lunch
As a quick bread this loaf is easy to pull together. Unlike many other banana breads I’ve tried that are sweetened enough to be deserts this rich load has less added sugar and relies more on the sweetness in the bananas combining with the nuttiness of the whole wheat flour to form a hearty snack or lunch loaf just begging to be combined with a few slices of aged cheddar.
Combined with cheese a couple of slices of this are a hit for lunches – adding healthy variety.
Click on the post title for the full recipe.
Ingredients
- 2 cups fresh whole wheat flour
- 1 tsp baking powder
- 2 tbsp sugar
- 3 tbsp vegetable oil
- 1 egg
- 3 very ripe bananas
- water to consistency
Servings: 9 x 5 loaf
Instructions
- Preheat the oven to 350F.
- Blend the dry ingredients together in a large bowl ( flour, baking powder, sugar)
- Peel and mash the bananas and add to the dry ingredients
- Add remaining liquid ingredients and start mixing
- Add water as necessary to achieve the desired quick bread consistency. The amount of water will depend upon the initial consistency of the bananas and their size. The video shows this better. The mix shouldn't be liquidy but should be able to slump out of the bowl into the pan in a mass.
- Put the batter into a silicon loaf pan or a standard loaf pan you've buttered and floured to keep the loaf from sticking.
- After 40 minutes, check the loaf with a toothpick for doneness. When the toothpick comes out without any batter sticking it is done. Return to the oven if necessary until the toothpick test showes it is done
- cool before removing from the pan.
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