Whole Wheat Banana Bread

>> Saturday, March 12, 2011

I'm not terribly fond of bananas, but I thoroughly enjoy a good banana bread or cake. My "go to" recipe book for wonderful quick breads is a title that is out of print, but apparently available used (if you search hard enough). "Easiest & Best! Coffee Cakes and Quick Breads" by Renny Darling was published in the mid '80s, but has never gone out of "style" in my opinion. This recipe is a variation on a favorite from her book.

OVEN: 350 degrees

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
2 large bananas, mashed
1 teaspoon vanilla

1 cup flour
1 cup whole wheat flour (I use King Arthur White Wheat)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup chopped walnuts (optional)
1/2 cup semi-sweet chocolate chips (optional)

Beat together first 6 ingredients until blended. Add the remaining ingredients and stir until dry ingredients are just moistened. Over-stirring will produce a tough loaf of bread.

Place batter in a greased, large loaf pan and bake for 55-60 minutes, or until loaf tests done. Allow to cool 15 minutes in the pan, and then remove to a cooling rack.

This bread is best served the second day, or at least 4-5 hours after cooling. Add the chocolate chips to make more of a "sweet" or dessert bread. Drizzle icing glaze over top for an extra touch of sweetness.

1 comments:

Kathy's Kitchen Korner March 12, 2011 at 2:03 PM  

This sounds yummy! Next time I have bananas to be used I'll try this!

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