Whole Wheat Banana Bread

Here at the Smith house, we are like monkeys. We go through bananas like nobody’s business. Consequently, it’s a very rare occasion to find a moderately ripe banana as they’re usually snatched up as cereal toppers and peanut butter’s BFF. Luckily, I put a few away to get nice and speckled: prime targets for banana bread making (while Dad found my stash, I buried one or two away in the freezer).

This recipe was deliciously adapted from ‘witchcraft’s sandwich cookbook and seriously rocks. Very succulent, sweet, and whole wheat. Plus it gets a really nice crust around the edges, which is everyone’s favorite part….or at least mine (you know you just picked the top off when you were a kid). 

As aforementioned, banana bread is best with super brownish and slightly scary looking bananas. Think of it as…. banana revival. If you happen to have a banana that’s headed towards a eerie direction, throw it into the freezer until your ready for its use.

To begin, smash 3 ripe bananas until the mixture is creamy rather than lumpy, about 3 minutes. Set aside.

Next, whisk together the sugar and oil.

Add yogurt, eggs, and smashed bananas into the sugar mixture and whisk until smooth. Make sure the eggs are similar to these largish fellows and not those dinky ones.

Sift flour, baking soda, and salt. Add to wet ingredients and fold with a spatula just until combined.

Place batter in a 9 x 5 loaf pan and set on a cookie sheet. Bake for about 1 hour at 350°F (or until a cake tester comes out clean) rotating the pan about thirty minutes through. (If your edges start to get a bit crispy, grab some aluminium foil and wrap it around the outside of the pan). While this is great right out of the oven, I find that it’s even better the next day once the flavors get to meld overnight.

Eat with breakfast, lunch, dinner, and snack time if preferred!

Whole Wheat Banana Bread
Yield: 1 loaf          Prep Time: 15 minutes          Cook Time: 1 hour

Ingredients
3 medium bananas, ripe
3/4 cup low fat vanilla yogurt
3 large eggs
1 cup sugar
3/4 cup canola oil
2 1/4 cups white whole wheat flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt

Directions
1. Grease a 9 x 5 inch loaf pan and preheat the oven to 350°F
2. Smash bananas with a fork until the mixture is creamy rather than lumpy, about 3 minutes. Set aside.
3. Whisk together the sugar and oil in a medium bowl.
4. Add yogurt, eggs, and smashed bananas into the sugar mixture and whisk until smooth.
5. Sift flour, baking soda, and salt. Add to wet ingredients and fold with a spatula just until combined.
6. Place batter in loaf pan and set on a cookie sheet. Bake for about 1 hour at 350°F (or until a cake tester comes out clean) rotating the pan about thirty minutes through. *If your edges start to get a bit crispy, grab some aluminium foil and wrap it around the edges.
7. When done, let bread cool in pan about 5 minutes before removing. Enjoy!

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