Saturday, May 30, 2009

Whole Wheat Banana Bread


I love banana bread, a really nutty, banana-y, banana bread, that is, warm with melting butter, and aroma that fills you up even before you take your first nibble.

This is my favorite banana bread yet. When I first saw the recipe I went passed it, because one I'm not a whole wheat fan, and second, I just couldn't see it in a banana bread. So I kept trying all the other recipes that promised this was the best; many were very good, but still not what I was hoping for.

Every now and again I get conscious-stricken and buy whole wheat flour and then have it left over (I'm not a whole wheat fan--I only buy it in the 2 pound bags, unlike the 20 pound bags of white flour I buy ever couple of weeks or so).


As luck would have it, I had some overripe bananas. I pulled out my King Arthur Flour 200th Anniversary cookbook and discovered a slice of banana bread heaven. The whole wheat adds just a little extra nuttiness that white flour lacks, and perhaps it's just my imagination, but the crumb seems finer. Without the use of any other flavoring except vanilla, the banana is the top note flavor in this bread.

I made this for a breakfast treat this morning, leaving out the optional nuts as Sweetie-Pi has a sensitivity. As I was busy writing up this post, he came and said to me, "I don't know what it is, but my bowels are really working well this morning. (You know you're old when your conversations are comprised of bowel movements and surgeries).

I gave him my best innocent and sympathetic look. "Really?" I said. "You don't suppose it was something you ate, do you?"


Whole Wheat Banana Bread
King Arthur Flour 200th Anniversary Cookbook

1/2 cup (1 stick) butter
1 cup sugar
2 eggs
2 cup mashed ripe bananas (2 or 3 bananas)
1 teaspoon vanilla
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)

Preheat oven to 350F. Generously grease a 9 x 5 inch loaf pan, set aside.

In a medium sized mixing bowl, cream together the butter and eggs. Add the eggs, bananas and vanilla, and beat to combine.

In a separate bowl, stir together the dry ingredients. Blend the liquid ingredients into the dry, adding the walnuts if you are using them. Stir only until the all the dry ingredients are wet (this is a quick bread and doesn't need a lot of beating).

Pour the batter into the prepared loaf pan and bake for about 60 minutes.

Cooks Notes: I do slightly alter the preparation methods, based on another cookbook. I mash the bananas ahead of time, adding less than 1/4 cup of the required sugar, and the vanilla. I give it all a good stir and let it sit. The flavors meld and enrich and heighten the banana flavor. Then when the recipe calls for the banana, I just add it as directed and continue on.

Cooks Tip: I purchased a couple of antique, silver-plated butter knives at an antiques shop. I loved the shape, but they were discolored from oxidation; however, since they were only $2.00, I brought them home to try a tip I read long ago to polish just such small pieces. Use toothpaste and a soft cloth! (No, I don't think it matters if it has fluoride or not, or extra whitening power.) Worked like a charm. The mild abrasive in the toothpaste removed months of neglect and brought back a nice patina to old silverware. Love my $2.00 finds.

22 comments:

  1. To add to "when you're old," how stiff one's knees are and chocolate heartburn :-). The banana bread looks and sounds lovely.

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  2. I have some whole wheat flour to use up. Ill be trying this. Sounds perfect!

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  3. Nice recipe there and I agree about the banana prep. Hey....I was wondering about the knife and then when I read to the end of the post I was AMAZED! Toothpaste did that? I have tried other ideas but can't say I tried toothpaste. Hmmm...you learn something new everyday. Okay, well,... a nice day and garage sales await so...who knows...perhaps I will find that perfect 'butter spreader' too!

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  4. I love banana bread, too...and this sounds like a good recipe. And I absolutely LOVE finding sterling & plated silverware at thrift stores, yard sales, etc. Great tip for removing the oxidation...I throw them in a pan lined with tin foil and filled with heavily salted water for a while, then wipe it clean. It stinks to high he*l...but it works! But I'm guessing I'll try the toothpaste next time ;)

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  5. Great recipe! I see that flour all the time but I haven't tried it yet.

    I put my flour in the fridge so it will keep longer. I don't bake a lot and I was finding that my flour was not holding up well in my pantry.

    Thanks for the silverware tip!

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  6. Ooo, this bread looks fantastic!! I love that you used the whole wheat flour; it definitely makes the treat more guilt-free. And the bread looks so moist and delicious! Sorry I've been away for the past week; I had a good friend in town and wasn't able to do much on the computer. I'm back now, though :)

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  7. I'm so glad you posted about using wheat flour in the banana bread. I'll definitely be trying that next time. I love your dishes and now the silverware you have found. I've got to get to some garage sales and flea markets and start looking too.

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  8. It looks delicious! I like your tip about the bananas--bet it makes it really fragrant. Wish we had smell-o-blog. :)

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  9. lovely! I love using whole wheat in baked ingredients...there is more of a bite and substance to it! but if you don't like whole wheat, you can also use white whole wheat for the same benefits but milder taste!
    this banana bread is def my next thing to bake!

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  10. My mom loves banana bread :)

    Definitely, I'll share this recipe to her.

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  11. Oh wow, I could really use a slice of this about now! I love that it adds a nutty-er texture. Great tip too!

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  12. We certainly do have "stimulating" conversations the older we get don't we Katy!!! LOL!!! I love banana bread the way you pictured it, with lots of soft butter!!

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  13. Katy As I was eating my cereal. I was singing yes its the mushy bananas that make great banana nut bread I love the whole wheat. That's the plan for the afternoon. Thank You

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  14. i love banana bread and adding whole wheat flour makes it even more nutritious!

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  15. This looks like something I will have to try. I'm normally not a whole wheat flour fan, but I can totally see it adding to the nutty goodness.

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  16. I am the same way with whole wheat flour. My baked goods never turn out good when I use it. I will definitely be trying this recipe, it has a wonderful texture to it. Thanks for the tip about the bananas!

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  17. I love, love, love a good banana bread - I'll have to try your recipe out!

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  18. I've never used whole wheat flour, but really like the idea--especially for my kids!

    I had to laugh regarding the bowel movement discussion...you crack me up!

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  19. What a tasty and healthy looking bread! Love the whole wheat flour!

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  20. I think it was the BRAN in the whole wheat flour LOL. Poor old Sweetie-Pi. He's just so dear.

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  21. This recipe looks and sounds wonderful, and as I also have some whole wheat flour that I don't use up very fast ;) as well as an overabundance of bananas I bought yesterday precisely for the purpose of baking, I'll be trying this soon. But I had to tell you, your comment about bowel movements and surgeries made me LAUGH. We are almost there; we're at the "I'll pick it up for you, dear, since my knees still work" stage :)

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