Banana Bread is a staple in my house. For any occasion, winter or summer, its the go-to quick fix dessert bread. Outstanding for breakfast, snacking on throughout the day, or even an after dinner treat, this bread is so easy and such a breeze to put together. Instead of using traditional white AP flour, I switched it up to include the more nutritious whole wheat variety. The results were great and you couldn't even taste the difference. Enjoy!
Whole Wheat Banana Bread
- adapted from my moms recipe
1/2 c. butter
1 c. sugar
1 Tsp salt
1 Tsp salt
2 eggs, beaten
3 very ripe bananas (almost black), mashed
1 1/2 cups whole wheat flour
1 Tsp. baking soda
add water as needed
Preparation -
Preheat oven to 350. Cream butter, sugar, and salt. Add in eggs one at a time, followed by the mashed bananas and combine well. Stir in dry ingredients until homogeneous. Add water a tsp at a time if mix is too dry. Batter should be rather thick. Pour batter into greased loaf pan and let sit for 20 minutes. Bake bread in oven for 50 minutes or until a tester come out almost clean and the loaf in brown on the top.*
* If the bread is browning too quickly, cover with foil as needed
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1 comment:
This is sooooooooo good!!! I am a hypoglycemic and on a stricter carb intake now to lose my last 5-10 pounds. ;0) I used splenda where it calls for sugar and added some crushed walnuts. my boyfriend ate it up!!! yummmmy! thank you sooo much!
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