Thursday, May 19, 2005

Whole-Wheat Banana Bread

Whole-Wheat Banana Bread (Adapted from American Institute for Cancer Research)

For the topping

1/2 medium banana, diced
1/2 cup old-fashioned rolled oats
1/4 cup packed brown sugar

For the batter

1 cup all-purpose flour
1 cup white whole-wheat flour or whole-wheat pastry flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup mashed ripe banana
2 large eggs
1 cup buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla

Preheat oven to 375 degrees.

To prepare the topping

In a small bowl, stir together diced banana, oats and brown sugar

To prepare the batter

In a medium bowl, whisk together flours, brown sugar, baking powder and salt.

In another medium bowl, whisk together mashed bananas, eggs, buttermilk, oil and vanilla. Pour wet ingredients into the dry and stir just until combined. Scoop batter into a 9" x 5" loaf pan coated with cooking spray. Scatter the top evenly with the topping mixture.

Place into the oven and bake until a toothpick placed into the center comes out mostly clean with a few moist crumbs attached, about 45 to 50 minutes. Remove from the oven and place pan on a rack to cool for 10 minutes. Turn bread out onto rack and allow to cool completely before slicing.

Makes about 8 to 10 thick servings.

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  1. I agree with you. Over-ripe bananas make terrific quick breads and muffins. I love that you use whole wheat flour too. Happy New Year!

  2. Oh my gosh, Joe, that was easy! *lol* I just came here to look through the archives for a banana recipe and there was your lovely banana bread.

    Your recipes are so delicious and always reliable. Thank you for taking the time to share them with us. Happy 2010 to you and Jeff!

  3. MR - Same to you!

    Patti - Thanks!