I Love Desserts


Whole Wheat Banana Bread

Makes 1 small loaf; serves 2 to 3


This banana bread is everything you want it to be: moist, with lots of banana flavor and an almost chewy texture from the whole wheat flour. It keeps well for a day or two.

Unsalted butter, at room temperature, for preparing loaf pan
1/4 cup plus 1 tablespoon all-purpose flour
1/4 cup whole-wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup mashed ripe banana (1 to 1-1/2 bananas)
1/4 cup plus 2 tablespoons packed light brown sugar
3 tablespoons vegetable oil
3/4 teaspoon pure vanilla extract
Yolk of 1 medium egg
1/4 cup chopped walnuts or pecans (optional)

Pan required:
1 petite loaf pan (2-cup capacity, about 5 by 3 inches)

  • Place a rack in the center of oven and preheat the oven to 350 degrees F. Lightly grease the loaf pan and set it aside.
  • Place both flours, the baking powder, soda and salt in a medium-size mixing bowl and whisk to blend.
  • Place the mashed banana, brown sugar, oil, vanilla and egg yolk in a small bowl and whisk to blend. Add the banana mixture to the flour mixture all at once and stir just until blended. Stir in the nuts, if using.
  • Pour the batter into the prepared loaf pan. Bake until a toothpick inserted in the center comes out clean, 23 to 25 minutes.
  • Remove the pan from the oven and let it cool on a wire rack for 10 minutes. Then invert the pan over the rack, releasing bread. Let the bread cool, upright, on the rack. Serve warm or at room temperature. (The loaf may be wrapped in aluminum foil, placed in a freezer bag and frozen for up to 1 month. Store any leftovers, wrapped, at room temperature for up to 2 days.)

Buy the Book!


Small-Batch Baking
by Debby Maugans Nakos
Workman Publishing Company
Hardback, 464 pages, $24.95 (U.S.), $34.95 (CAN.)
ISBN: 0761135871
Paperback, 352 pages, $13.95 (U.S.), $19.95 (CAN.)
ISBN: 0761130357
Recipe reprinted by permission.


Small-Batch Baking



This page created February 2005

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home