Easy Wheat Banana Bread Recipe

Do you ever just have bananas sitting around and rotting away in your fruit basket? For some reason in my house, we always seem to have some begging to be added to a fresh loaf of banana bread. One week the bananas are gone within days and other weeks, no one pays attention to them and I end up putting them in the fridge because my kiddos refuse to eat mushy bananas. However, they love my banana bread.


Lately, I’ve been exploring making my simple recipe healthier by using wheat flour. I’ve experimented using different combinations of white flour and wheat flour without changing the quantity of wet ingredients needed. I once made a 100% wheat flour banana bread and it took forever to cook and was really dry. One thing I refuse to do is to add more butter to improve the texture and moist-ness of my banana bread.

Anyway, so let me tell you about my most recent recipe that I feel has worked very well. The resulting banana bread was not too dry, didn’t take eternity to bake and tastes goooood.

Here ya go! You’ll need:

  • 2 medium eggs
  • 1 cup wheat flour (Brand: King Arthur)
  • 1 ½ cups All-Purpose white flour ( Gold Medal)
  • 1 tsp baking Soda
  • 3-4 very ripe Bananas (mashed)
  • ¼ cup sugar
  • 1 stick of unsalted butter (this is equal to ½ cup of softened butter)
  • 1 tsp vanilla extract(skip if you don’t have it)
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I use my Cuisinart Mini Food Processor to cut down on banana mashing time and effort

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Directions:

  • Set your oven to preheat at 400°F. Grease your loaf pan and set it aside. (I use a 9” x 5” aluminum pan)
  • In a medium-sized bowl, mix together sugar, white flour, wheat flour and baking soda. In a separate large bowl, mix together softened butter, eggs, mashed banana and vanilla extract. Beat until smooth.
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    Egg and butter mixture

    Egg, butter and banana mixture
  • Pour flour mix into the large bowl of egg mixture. Slowly mix flour into egg/butter mixture with a fork. Stop mixing when all the flour has been soaked up by the wet mixture. (Avoid over-mixing or you will end up with tough/rubber-y banana bread)

    Batter is ready!
  • Pour into pan and bake for 45 minutes. Do use the Toothpick Test – I use a Bamboo Skewer stick.
    After 30 minutes in the oven.

NOTES:

  • Add a variety of nuts, chocolate, butterscotch or peanut butter chips, raisins, crasins, cinnamon and whatever else your soul desires.
  • Banana bread cooks faster in an aluminum pan compare to glass pans (in my experience).
  • This recipe will not produce super sweet banana bread. Use up to 1¼ cup of sugar to suit your taste.
  • Banana bread can be refrigerated and freezes well.

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Easy DIY Mini Fall Wreath

I always look for subtle ways to decorate and use colors while trying to avoid an overwhelming and loud effect. I like home decor that isn’t screaming at me and making me feel uncomfortable. Therefore, I made this simple mini Fall wreath for my front entrance.


For this project, I used a small wreath I initially made in the summer  while I was gardening and removing unwanted plants and stems that had grown too tall among others. I noticed multiple flexible stems and I saved them for this project. Here is how it looked (photo below) in the same position where I have the Fall wreath hanging right now. 


So where did the leaf garland come from?

Walmart! 

This is not the exact one I used. But it’s close enough.
I stumbled upon it on a faithful weekend grocery run to Walmart and bought it for $2.50. 

Later on that day, I simply wrapped the garland around the wreath and secured it with a piece of floral wire.

At this point, I realized that the left side was fuller than the right. So to remedy the problem, I clipped off some leaves with a pair of scissors and used hot glue to position the leaves to form a balanced round look. And tada! My new wreath was born!


 

Want to make a bigger wreath?

Buy a wreath ring from any craft store such as Michaels, AC Moore or at Walmart and wrap multiple garlands around it for a full and bold effect.