Saturday, March 5, 2011

Super Moist Whole Wheat Banana Bread

This is one of the very few things that I can bake well. And it's actually my favorite thing to bake. I've used the same recipe for years and it never fails me. And don't let the whole wheat flour scare you away. It lends such a great texture to the bread and it makes it incredibly healthy, with whole grains instead of refined white flour, which is stripped of all its nutritional value.

 Many banana bread recipes I find are way too sweet, when they really don't need to be. With all those sweet ripe bananas in there, it really pays to add less sugar and let the natural sweet banana flavor shine through.

 This bread really couldn't be any easier to make. It's almost impossible to mess it up and I guarantee you will think it's delicious. To mash the bananas, just unpeel them, put them in a bowl, and mash with a fork, or even a potato masher if you have one. And do not skimp on the raw sugar that's sprinkled on top! It makes a wonderful crunchy sweet crust that makes the banana bread extra special.



Super Moist Whole Wheat Banana Bread
4 ripe mashed bananas (the riper, the better)
1/2 cup raw sugar (plus 3 tablespoons for sprinkling on top)
2 eggs
6 tbs melted butter
1 tsp vanilla extract
2 cups whole wheat flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Butter a loaf pan and set aside. In a large bowl, add sugar, melted butter, eggs, and vanilla. Stir until incorporated. Add mashed bananas to the mixture and stir again. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir very well. Now is the time to add the chopped walnuts, if you'd like. Pour the batter in the buttered loaf pan. Then, sprinkle the remaining raw sugar over the top (as pictured in the third photo). This is a crucial step to follow if you want the most amazing banana bread crust ever. Bake for about 45-50 minutes, or until a butter knife inserted in the middle comes out mostly clean.


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10 comments:

  1. My favorite!!! Dump that raw sugar on top. Sooo good.
    ~Shannon

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  2. Such a delicious recipe. Hands down best banana bread I've ever made (and trust me, I've made a lot)! The wheat flour adds a hearty quality, and the raw sugar provides the perfect crunch. Probably wouldn't be terrible if there were chocolate chips involved, but I guess that defeats the purpose of healthy eating... oh well! Thanks again for this post!

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  3. Thank you, I'm so glad you loved it so much! That makes me so happy!

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  4. I love this recipe as well! What a treat :) I was craving something healthy and wonderful and it hit the spot! I saved it to my favorite recipes and will use it again.

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    1. Thank you so much Laurie! So glad you love it as much as I do...so glad you commented. Peace and love to you.

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  5. Replies
    1. hope it fills your belly with happiness and warms your heart!

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  6. This is a great recipe!!! I try to use whole wheat flour (instead of white flour) as much as possible so I came across this recipe when figuring out how to do so with banana bread. I actually used coconut sugar (a new obsession of mine due to its lower glycemic index) instead of the raw sugar in the batter itself but still splurged with the raw sugar on top. I also cooked it in a 8x8 pan because I don't have a loaf pan, and just shortened the time to 25 mins. It came out great!

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  7. I tried making banana bread with whole wheat flour this past weekend and it came out so dry so I'm excited to try this recipe out!

    For the 4 bananas, I'm guess-estimating that comes out to about 2 cups worth when mashed?

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