I branched out from the tried and true white flour recipe and made King Arthur Flour's recipe for Whole Wheat Banana Bread. This one is a keeper!
Batter
2 cups very ripe bananas, mashed; about 4 or 5 medium bananas
1/2 cup vegetable oil
1 cup sugar
2 large eggs
3 tablespoons milk
1 teaspoon vanilla extract
1 cup King Arthur Premium Whole Wheat Flour or King Arthur White Whole Wheat Flour
1 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
Topping
2 tablespoons sugar
1 teaspoon ground cinnamon
1) Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan.
2) In a large bowl, mash the bananas, then add the oil, sugar, eggs, milk, and vanilla, stirring to combine.
3) Mix in the flours, baking soda, baking powder, salt, and chopped walnuts. Scrape the bottom and sides of the bowl to thoroughly combine the ingredients.
4) Scoop the batter into the prepared pan. Mix together the sugar and cinnamon, and sprinkle over the batter.
5) Bake the bread for about 60 minutes, until a cake tester or toothpick inserted into the center comes out clean.
6) Remove the bread from the oven. Cool it in the pan for 10 minutes, then turn out of the pan onto a rack to cool completely.
Yield: 1 loaf, 16 slices.
3 comments:
Auntie K makes the best banana bread there is, so for her to come up with a recipe that's a "keeper" is really something. Thank goodness it doesn't have chocolate chips in it!
A Serious Fan
Fan: The King Arthur site mentions that chocolate chips would be a tasty addition. I violently disagree, as I see you do. I didn't bother with the walnuts or topping either. This is basically a slightly nuttier version of the recipe you already know and love, and it's easier to use oil than to fool with incorporating the butter or margarine from the original recipe. I'd like to try this without vanilla and see what the difference is.
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