Community Pick
Whole Wheat Banana Bread
photo by Reidheadswife
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 1⁄2 cup butter or 1/2 cup margarine
- 1 cup sugar
- 2 eggs, slightly beaten
- 3 medium bananas, preferably frozen, then defrosted (1-2 cups mashed)
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup whole wheat flour
- 1⁄3 cup hot water
- 1⁄2 cup chopped walnuts
directions
- Melt butter.
- Put the butter, sugar, bananas and eggs in a blender. Blend until nice and smooth.
- Now transfer to a mixing bowl.
- In a separate bowl, stir together flours, salt, and baking soda.
- Add dry ingredients to banana mixture alternately with hot water.
- Stir in chopped nuts.
- Cut a piece of waxed or parchment paper the size of the bottom of your loaf pan.
- (This helps the loaf come out in one piece while still warm).
- Put the paper in the loaf pan and spray the pan well with non-stick spray.
- Scoop the batter into the pan.
- Bake in a preheated 325 degree F oven for one hour and 10 minutes.
- Test with a cake tester to make to make sure it's done.
- Sometimes it takes a little bit longer.
- If the top gets too brown, cover it with a piece of aluminum foil so it doesn't get too much darker.
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Reviews
-
My partner and I love this, and he is usually skeptical of my banana breads (the family recipe I used for years always had a baking soda taste to it). I love that I can just toss in three bananas, and not smash and measure. Did you know you can just throw past-their-time bananas in the fridge, and under their brown jackets will be perfectly usable banana bread fodder? You can even throw them in the freezer still in their skins, in a freezer container. The last time I made this recipe, I replaced half the butter with applesauce, and all the white sugar with brown. Very moist, very yummy.
see 28 more reviews
Tweaks
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This was an easy recipe to follow and I really enjoyed how it turned out - tasty. I substituted the butter with apple sauce, used 100% whole wheat white flour, only used 1/2 c of brown sugar and added some raisins to make up for a bit of sweetness. Next time I may also use 1/2 sugar and 1/2 splenda. I had to bake my loaf for longer, but may be due to the altitude? I will definitely use this recipe again.
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My partner and I love this, and he is usually skeptical of my banana breads (the family recipe I used for years always had a baking soda taste to it). I love that I can just toss in three bananas, and not smash and measure. Did you know you can just throw past-their-time bananas in the fridge, and under their brown jackets will be perfectly usable banana bread fodder? You can even throw them in the freezer still in their skins, in a freezer container. The last time I made this recipe, I replaced half the butter with applesauce, and all the white sugar with brown. Very moist, very yummy.
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This is the first banana bread recipe I have made using whole-wheat flour, and I thought it tasted pretty good. I substituted Splenda for half of the sugar, and used Smart Balance Buttery Spread for the butter. I also used 1/2 cup mini chocolate chips instead of the walnuts. Tastes great warm and my husband, who is usually suspicious of anything with "healthy" ingredients, didn't even seem to notice that I had made a different banana bread recipe than usual.
see 2 more tweaks
RECIPE SUBMITTED BY
Kelly Vaughn
United States
My favorite cookbook is Sunset's 1977 Book of Breads. I LOVE to knit. I also enjoy baking much more than I enjoy cooking... perhaps because I can bake a batch of cookies and we can eat them for an entire week, whereas I can cook dinner every night, and it seems to be a chore that never really gets completed.