Not another banana bread recipe! We’ve seen so many, from Grandma so-and-so’s to this bed and breakfast’s to vegan versions to chocolate chip and nut versions.
I’m sure the world can benefit from another banana bread recipe. Especially one that’s whole wheat, but still moist and dense. I’ve baked this bread twice in the past two weeks already, one for my parents’ and mine camping trip, and another for Mr. S this week, as I’m away on vacation in sunny VA Beach.
Lots of fiber, lots of potassium, and lots of good-for-you carbs. What’s not to love?
Whole Wheat Banana Walnut Bread
adapted from America’s Test Kitchen
makes one 9″x5″x3″ loaf
1 cup whole wheat flour
1 cup whole wheat pastry flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
1 cup chopped, toasted walnuts (optional)
3 ripe bananas, mashed
1/4 cup plain yogurt
6 Tbsp melted butter
1 tsp vanilla extract
1. Preheat oven to 350F. Grease and flour the sides and bottom of a 9″x5″x3″ loaf pan.
2. Mix together dry ingredients. In another bowl, mix together wet ingredients. Add the dry to the wet and mix until just blended. The batter will be thick and lumpy.
3. Pour into the prepared loaf pan. Bake for 55 minutes or until a knife inserted in the middle comes out clean.