Banana bread. Have you ever met someone who doesn’t like banana bread? Seriously. It is the best. Sometimes I let bananas “accidentally” get too brown in our fruit bowl and then I “have” to bake them into banana bread. We are banana bread obsessed in this house.
I love experimenting with different flavours of banana bread, like my latest Bourbon Banana Bread. This time, wanting to eat healthier for the new year, I upped the healthy-factor and baked a 100% whole wheat banana bread.
Because I’m prone to eating an entire banana bread in 2 days, after the banana bread cools, I like to cut and wrap each individual slice to put in the freezer. That way I can throw a slice in my purse before work and it’s thawed by the time I sit down at my desk. Or ‘nuke a frozen slice for 20 seconds. Or throw it in the toaster and slather it with fresh butter.
However, if you did end up eating this entire banana bread in 2 days, at least you won’t feel bad about it – because this whole wheat banana bread is HEALTHY(ish).
- 1/2 cup butter melted
- 1/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas mashed
- 4 tablespoons 1% milk
- 1/4 cup sour cream
- 1 3/4 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
Preheat oven to 350 degrees and grease a loaf pan.
In a large bowl, whisk together the butter and sugars together. Add in the eggs and whisk until combined. Stir in vanilla, mashed bananas, milk, and sour cream.
In a separate bowl, sift together the whole wheat flour, baking powder, baking soda, and cinnamon. Add the dry ingredients to the wet and stir until just combined.
Pour batter into a greased loaf pan and bake for 1 hour to 1 hour 10 minutes at 350 degrees until toothpick inserted in the center comes out clean.
Let bread cool in the pan for approx 10 minutes, then turn out onto a rack and cool completely.
Recipe adapted from the lovely kitchen (my old food blog).
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monikaNovember 2, 2016 at 11:20 am
is it MOIST like banana bread made with white flour? Be honest 😉
breakfastfordinnerNovember 2, 2016 at 11:29 am
Haha, no recipe tastes quite as good as when it’s made with white flour, in my opinion!! However, I’ve adjusted the flour and liquid quantities here to keep the banana bread as moist as possible.
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