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)
- 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.
- 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)
- 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.