Friday, January 23, 2015

Whole Wheat Banana Bread: Recipe Included

This bread is adapted from one of my favorite bakers', my mom Judy! She showed me a recipe very similar to this when I was in High School, and I have been making this banana bread ever since, with so many adaptations, but my favorite is the basic Banana and Walnut bread with a healthy amount of fresh Nutmeg and a sprinkle of cinnamon.


Hearthbakedtunes Whole Wheat Banana Bread

3 Ripe Bananas
2 Eggs
4 oz Butter
1 Cup Sugar
1 Cup White Flour
1 Cup Wheat Flour
1 tsp Baking Soda
1/2 tsp Salt
3/4 Cup Chopped Walnuts
1/3 Cup Hot Water
1/3 kernel of nutmeg, ground on Microplane

Method of Prep:

  1. Melt the butter and allow to cool. Add sugar and blend with a fork.
  2. Mash up the banana, (I find it easiest to mush the banana while it is still in its skin, then transfer in to a bowl and mash it. ) Add the eggs and mix to combine.
  3. Sift the flour and combine all of the dry ingredients except for the nuts. Whisk to combine.
  4. Add the dry ingredients and water alternately to the banana mixture until smooth and uniform. (some lumps of banana are okay)
  5. Toast the nuts over a medium flame until fragrant 
  6. Add the nuts to the batter and mix to combine 
  7. Bake at 325 until a toothick is removed clean from the center of the loaf, about 60 minutes.
So many variations can be made with this bread, some of my favorites include. 

Apricot Pecan: include 1/3 cup sliced dried apricots and 1/2 cup toasted pecans.

Black and White: Omit the walnuts and replace with 1/2 cup dark chocolate and 1/2 cup white chocolate chips. 

Cranberry Almond: omit the walnuts and replace with 1/2 cup toasted almonds and 1/2 cup dried cranberries. 

Raisin Walnuts: use only 1/2 cup toasted walnuts and 1/2 cup raisins. 

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