This recipe come from The King Arthur Flour 200th Anniversary Cookbook and it’s definitely my favorite banana bread recipe. I never used to use whole wheat wheat flour in quick breads but I think it really adds to the flavor (and nutrition) in this bread. The only changes I make to the original recipe are to occasionally add equal parts wheat germ and applesauce (about 1/4 cup each). Here is the recipe:
Whole Wheat Banana Bread
1/2 C. (1 stick) butter
1 C. sugar
1 C. mashed ripe banana (2 or 3 bananas)
1 t. vanilla
2 C. King Arthur Stone Ground Whole Wheat Flour
1 t. baking soda
1/2 t. salt
1/2 C chopped walnuts (optional, pecans are also good)
- Preheat oven to 350 degrees
- In a large bowl, cream butter and sugar.
- Add the eggs, bananas and vanilla (plus applesauce if using) and beat well.
- In a separate bowl, mix together the flour, baking soda and salt (plus wheat germ if using).
- Stir the liquid ingredients into the dry ingredients. At this point, add the chopped nuts if using.
- Pour this mixture into a greased, 9×5-inch loaf pan and bake for 60 minutes. Let cool in pan for 10 minutes then take it out and let cool on wire rack.