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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!
Tasty Banana Bread
Ingredients
Dry Ingredient Mixture
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Creamy Ingredient Mixture
- ½ cup butter
- ¾ cup brown sugar
- 2 eggs beaten
- ½ teaspoon vanilla
- 2 ½ cups mashed overripe bananas about 5-6 medium sized bananas
Instructions
- Preheat oven to 350°F.
- Lightly grease a 9×5 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 to butter and sugar mixture.
- 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.
Notes
Nutrition
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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Sarah Reid, CNP (@jo_jo_ba)
Any chance I can get an invite to the Pinterest board? I’m looking forward to all the yummies this year!
Karen @ Karen's Kitchen Stories
Looks yummy Brenda!