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Whole Wheat Banana Bread

Makes one 9 x 5-inch loaf 

As part of my ongoing efforts to keep you in the kitchen, I offer this recipe for banana bread.  I can’t shed too much new light on banana bread except to say this recipe combines the whole-grain goodness of whole wheat flour with some all-purpose flour. This flour combination keeps the bread from becoming too heavy and dense. If desired, 1/2 cup golden raisins can be substituted for the nuts, and if you don’t want any white flour you can always experiment and use all whole wheat flour.

2 cups whole wheat flour or white whole wheat flour
1 cup all-purpose flour
3/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
3/4 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla
3 very ripe bananas, mashed
1/2 cup chopped walnuts or pecans

Preheat oven to 350°F. Spray a 9 x 5-inch loaf pan with non-stick cooking spray. Place flours, sugar, baking powder, baking soda, and salt in a large bowl and whisk together to blend ingredients. In another bowl mix together the eggs, buttermilk, oil, vanilla, mashed bananas, and walnuts. Make a hole in the middle of the flour mixture and pour in the liquid mixture. Stir to blend ingredients well. Pour into prepared loaf pan. Bake for 55 to 60 minutes until the crust is golden brown and a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes. Remove from pan and let cool on a rack.

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