I think it is official, my tastes have changed! I now truly perfer whole grain products. This banana bread is my new favorite. Call me crazy, but I don’t love regular banana breads anymore. This deep brown bread is extremely moist and pleaseantly dense. The whole wheat flour gives it just the right amount of hearty texture. I love the flavor of banana balanced with the hint of honey and spices. Mmmm this is defintely my ‘go to’ banana bread recipe from now on. Be sure to only use banana that are super ripe, as in black mottled skins and very soft to the touch. This is what gives the bread such a rich flavor. I buy a lot of bananas for our daily green smoothies, but some don’t get used in time and start to turn brown. When they are all brown and spotted, I pop them into the freezer, peel and all. They defrost quickly and work great for bakes goods. Once I get a bunch I take them out of the freezer and bake some bread or muffins! Also, this recipe makes two loaves, perfect…one for eating and one to freeze for later. I love having stuff like that in the freezer for when school starts. It makes an easy and healthy breakfast in hurry! Our school has already started here in Tennessee! We had our annual ‘Back to School Dinner’ last night. To read more about this fun family tradition click here.
Favorite Whole Wheat Banana Bread
submitted by Melanie~ The Sisters Cafe
Yeilds 2 loaves
1 cup butter, softened (I use 1/2 cup butter and 1/2 cup applesauce- with great great results!)
1 cup packed light or dark brown sugar
1 1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp vanilla
3 cups mashed bananas (about 5-6)
1/2 cup honey
4 large eggs
4 cups whole wheat flour, traditional or white whole wheat
Optional: 1 cup chopped walnuts
Preheat oven to 350. Lightly grease 2 9×5 loaf pans.
Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and nuts, stirring until smooth. Spoon batter into the prepared pans and let it rest at room temperature, uncovered for 10 minutes.
Bake the bread for 50 minutes. Lay a piece of foil gently across the top, and bake until a cake tester inserted into the center comes out clean, 10-15 minutes more. Remove the bread from the oven, and allow to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.
Recipe Source: King Arthur Flour Whole Wheat Grain Baking Cookbook