If I had to pick ten things that I bake most frequently, this would be one of them…or some banana baked good! Recipes that use overripe bananas are so handy in our house because it seems like we often have a few of ’em lying around. I initially intended to write this recipe using half whole-wheat and half all-purpose flour…but we were all out of all-purpose…so 100% whole-wheat it was! It turned out better than the usual 50/50 blend. So I present you with 100% Whole-Wheat banana bread. 😉 To best enjoy this bread: 1) slice it thick—I have no other reasoning besides who wants to feel bad about eating two slices of banana bread? So make one slice worth your while. 2) serve with butter—not essential but definitely delicious 3) Share with family and friends—spread the banana bread love!
Enjoy this recipe and have a marvelous Thursday.
Love, Grey & Brianna.
Whole-Wheat Banana Bread
1 stick unsalted butter, at room temperature, plus more for greasing the pan
1 cup granulated sugar
3 very ripe bananas, peeled and mashed with a fork
2 large eggs
1/2 teaspoon pure vanilla extract
1 1/4 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon fine salt
Preheat oven to 350 degrees F. Generously grease a 9- by 5- by 3- in loaf pan with butter. In a large bowl, add butter, sugar, bananas, eggs, and vanilla extract. Whisk until combined. Add the flour, baking soda, and salt and fold in with a rubber spatula until just incorporated. Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center of the bread comes out clean, about 55 minutes. Cool the bread in the pan on a rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack.