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)
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.)
by Debby Maugans Nakos
Workman Publishing Company
Hardback, 464 pages, $24.95 (U.S.), $34.95 (CAN.)
Paperback, 352 pages, $13.95 (U.S.), $19.95 (CAN.)
Recipe reprinted by permission.
This page created February 2005