Whole wheat banana bread is filled with tons of banana flavor, and is a great way to use up over ripe bananas! This quick bread recipe is perfect for breakfast or an anytime snack!
Well, I had hoped to bring you a cold Avocado Chile Soup recipe for this first month of the 2014 Eating A to Z Healthy Recipe Challenge, but it hasn’t happened yet. Instead I’m sharing with you this super yummy Whole Wheat Banana Bread recipe. I really wanted the soup to work, but guess I didn’t give myself enough time to experiment. You see, there is a local restaurant that has a delicious soup, but the version I made tasted more like a smoothie than a soup and just wasn’t the same. I’ll keep trying!
Now, on to the Whole Wheat Banana Bread!
I’ve tried many a banana bread recipes over the years, but this one is moist and delicious and full of banana flavor. Plus, it’s filled with whole wheat goodness! It’s a recipe that I modified from another one I found online and our family loves it. I’m not sure about you, but I always seem to have some bananas that are nearing the over ripe stage, so this is a great way to use them up! (Did you also know you can freeze bananas? I like to peel them and put into a silicone muffin cup on a baking sheet to freeze. Then pop them out and store in a ziptop storage bag).
If you have any of the whole wheat banana bread left over, you can slice it and freeze it! Then thaw for a quick breakfast or snack anytime.
Bananas are a favorite fruit around hour household! They are great in a smoothie, sliced over a bowl of granola, as a quick, healthy snack and in so many other delicious recipes. A good source of potassium,dietary fiber, manganese and vitamins B6 & C all in an easy-to-carry package, bananas are a no-brainer to add to just about anyone’s diet!
Now on to the recipe for the Whole Wheat Banana Bread! Here it is:
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup butter
- ¾ cup brown sugar
- 2 eggs, beaten
- ½ teaspoon vanilla
- 2½ cups mashed overripe bananas (about 5-6 medium sized bananas)
- Preheat oven to 350 degrees F.
- Lightly grease a 9x5 inch loaf pan.
- In a medium bowl, combine flours, baking soda, salt and cinnamon; set aside. In a separate large bowl, cream together butter and brown sugar.
- Add vanilla.
- Stir in eggs and mashed bananas until well blended. Add flour mixture to banana mixture and stir just to moisten. Do not over mix or bread will be too dense. Pour batter into prepared loaf pan.
- Bake in preheated oven for 65-70 minutes, until a toothpick inserted into center of the loaf comes out clean.
- Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
What’s your favorite way to enjoy banana bread? I hope you’ll give this recipe a try!
You can find all the details about how to join the Eat A to Z Challenge by clicking here. I’m excited to be co-hosting this challenge this year with Alida from Alida’s Kitchen and Kathy from Sparkles and a Stove.
Don’t forget to check out the Eat A to Z Pinterest board. There you can keep track of all the recipes that are added month-to-month but also find new recipes from last year too. What’s your favorite fruit, vegetable, grain or legume that starts with the letter A or B?
Be sure to check out all the other blogs shown in the link up below to discover new recipes and ideas! If you’re a blogger and have a recipe to link up, I can’t wait to see what you share!
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