How to make Whole Grain Banana Bread

Homemade banana bread makes a delightful side accompaniment to any meal.

Whole grain banana bread is moist, sweet, cake-like bread that is served for breakfast or eaten as a snack. The first banana bread printed in the US was printed by Pillsbury in 1933 in their "Balanced Recipes" cookbook. Since then, cooking enthusiasts have added a wide range of flavors to the recipe including chocolate chips, cranberries and yogurt as variations. This quick bread became popular in American homes in the 1960s and is still a favorite since it's so easy to make.

Things You'll Need

• 9-inch by 5-inch loaf pan
• Large mixing bowl
• 1/2 cup unsalted butter
• 1/2 cup packed light or dark brown sugar
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 tsp. vanilla extract
• 4 medium to large, overripe bananas
• Potato masher
• 1/4 cup honey
• 2 large eggs
• 2 cups whole wheat flour
• Large spoon
• 1/2 cup chopped walnuts
• Aluminum foil
• Toothpicks

Instructions

1. Preheat your oven to 350 degrees F. Lightly grease the loaf pan.

2. In the large mixing bowl, beat butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla until smooth.

3. Mash the bananas with the potato masher until they are almost completely mush. There can be some small chunks but the more thoroughly mashed, the better.

4. Add the mashed bananas and honey to the mixing bowl.

5. Incorporate the eggs one at a time, beating well. Continue beating until the mixture is again smooth.

6. Add the flour, about a 1/2 cup at a time, and stir until it is well mixed.

7. Stir in the nuts until well mixed.

8. Spoon the batter into the loaf pan and allow it to rest for 10 minutes, uncovered.

9. Place the bread in the oven and bake for 50 minutes.

10. Place a large enough piece of aluminum foil over the top of the loaf pan to completely cover. Allow the bread to cook for another 10 to 15 minutes, or until a toothpick inserted into the bread comes out clean.

11. Take the bread out of the oven and allow it to cool for 10 minutes.

12. Invert the pan over a cooling rack and allow the bread to fall from the pan. Cool completely on the cooling rack before serving.

References

• Breadtopia: Moist Whole Wheat Banana Bread
• Botanical Journeys Plant Guide: Banana Bread History
• Joy of Baking: Baking History

Resources

• 3 Fat Chicks on a Diet: Whole Wheat Banana Bread
• Fit Sugar: Whole Wheat Banana Bread
• The Fresh Loaf: Better Banana Bread
• Whole Grain Gourmet: Whole Grain Banana Bread