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)


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