Wholewheat Banana Bread (made with Honey) Recipe
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Bake-a-thon 2015: Day 5
Bake of the Day: Wholewheat Banana Bread
I sometimes feel that overripe bananas are a bane of my existence. They haunt me with their lingering smell and I can't eat or throw them away. The family abandons them the minute they turn slightly blotchy outside even though they are perfect inside. I have learnt to show them only peeled ones so they don't judge it by the package.
Even with all this I end up with 3~4 overripe bananas by the end of the week. I have so many versions of banana breads/ muffins that making another one doesn't excite me that much. But this recipe from Cookie+Kate is made with wholewheat (pastry) flour and is sweetened with honey (or maple syrup) got me off my behind and into the kitchen to bake.
Love these quick breads that require just one bowl and some elbow grease. This bread is very moist and has a beautiful crumb. It is great to have for breakfast or as any-time snack.
Wholewheat Banana Bread
Ingredients:
- 1¾cups
- Wholewheat Pastry flour or regular wholewheat flour
- 1tsp
- Baking Soda
- ½tsp
- Salt
- ⅓cup
- Olive oil or melted coconut oil
- ½cup
- Honey or Maple Syrup
- 1cup
- Bananas, mashed (about 2~3 medium sized bananas)
- 1tsp
- Vanilla extract
- 2
- Large Eggs (I used 2tbsp egg replacer whisked with 6tbsp water)
- ½cup
- Chopped Nuts (I added almonds and raisins)
Method:
Preheat oven to 325°F. Grease a 9"x5" loaf pan.
Combine flour, salt, cinnamon and baking soda in a mixing bowl.
In a large mixing bowl, beat oil and honey (or maple syrup) together. Add the eggs (or egg replacer mixture) and beat well.
Stir in the mashed bananas and vanilla, then stir in the dry ingredients until just combined.
Bake for 50 minutes to an 1 hour or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 5 minutes, then transfer to a wire rack until completely cooled before slicing.
This is part of the
Bake-a-thon 2015