How To Make Wheat Banana Bread

Because banana bread is moist it can go bad quickly at room temperature. If it’s not overly warm in your kitchen it should keep up to 3 days at room temperature. You can also freeze banana bread.

Its starring ingredient is, of course, mashed bananas. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Stir in flour, baking soda and salt just until moistened — there will be some lumps.

Will increased walnuts to 3/4 cup next time. Thanks for the great suggestion of freezing overripe bananas — now I’ll always have them on hand. Next, in a small bowl, mix the flour, baking soda and salt. Add dry ingredients to the banana mixture and then stir until just combined. At this point, stir in the chopped nuts. You can also swap out the nuts for an equal amount of semi-sweet chocolate chips.

Maybe I didn’t let it cool long enough in the pan? In a medium bowl, combine the all-purpose flour, whole wheat flour, flaxseed meal, baking powder, baking soda, and salt. Place the loaf pan in the preheated oven and bake for 60 – 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Preheat the oven to 350°F /180°C.

Breakfast And Brunch Recipes

I was famous among my friends and family for my great banana nut bread, but this one takes the cake! I’ve replaced my 35 year favorite with this one, with a few tweaks, of course. I made another batch with just banana (1-1/2 c) in two 8×8 square pans and added chopped chocolate chips. This gave me fantastic bars that I could cut to any size.

Beat wet ingredients first before adding dry ingredients. This will prevent the batter from being overmixed. In another bowl, measure and mix the flour, baking soda and salt.

Recipes

I tried the muffin variation mentioned and had good success with that, as well. If you use whole wheat PASTRY flour, you’ll need about 2-1/4 cups, as this type of flour absorbs less moisture. I found, though, that the recipe worked perfectly as written, and is very tasty. Thanks for another great recipe. As usual I made these into muffins. I left out the sugar and used 1/2 cup maple syrup.

I made this banana bread to ditch the granulated sugar for once. I used oat flour and it came out great! I’ve made many banana breads and this is the best recipe and healthiest I’ve come by so far.

I appreciate that its on the healthy side but it doesn’t taste too healthy. Its also moist but not too moist. This bread was almost gone in 24 hours – everyone loved it. I couldn’t stop myself, I had 3 slices when I first tried it. This recipe is the one I will be making over and over again.

Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let cool in the pan for about ten minutes, then turn out onto a rack to cool completely. Whisk the flour, baking soda, baking powder, cinnamon, and nutmeg together . Whisk the brown butter , sugar, and salt together in a bowl until you have a smooth mixture. EASY – This recipe is very easy and perfect for beginners.

Preheat the oven to 180 degrees Celsius for 20 minutes. The folded batter should be fully combined but not flat and will have a thick consistency. Spread slices with honey or serve with ice cream. Beautifully moist so simple to make.

It was so moist, even days after it was baked. I’ve tried a couple of banana bread recipes on this site and this was, without a doubt, the best one. A little more dense than the others, but SO delicious! I am shocked at some of the poor feedbacks this recipe got.

If you add chocolate chips to your banana bread, pass it for dessert and drizzle with a quick homemade glazeto make it extra decadent. This loaf is made with walnuts, but feel free to make it with or without nuts. Walnuts— I toasted whole walnuts in the oven for around 5 minutes (don’t bake them too long or they’ll burn). Then I let them cool and chopped them.

Add the vanilla, baking soda, salt, and bananas, beating until well combined. Add mashed banana, vanilla extract, applesauce, and oil to flour mixture and beat with an electric mixer until combined. I like making banana bread as a way to use up brown bananas and provide an easy snack. But I don’t want to eat really rich bread on a regular basis. That’s why I tweaked this recipe to lighten it up.

Sprinkle chopped pecans on top, along with a sprinkle of raw sugar and maldon salt . In a separate bowl, whisk together all the dry ingredients, including the spices. First, preheat the oven to 350 F / 180 C. This batter comes together very quickly, so you need to make sure there’s enough time for the oven to preheat.