Whole Wheat Banana Bread | Cake
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What do you do when you have too many banana’s and they are too ripe to be eaten or just that you do not want to eat. Sometimes due to the weather, they ripen fast and we are unable to eat it. In those cases it is best to keep them in refrigerator to delay the ripening process. Banana also freezes well, so that is another option if you do not want to eat or cannot think of any good recipes. But I have a few of them. Whenever I have ripe banana’s I make my son’s favorite, Whole wheat Banana Pan Cake or Whole Wheat Chocolate Banana Pan Cake, or a milkshake like, Oats Plum Banana MilkShake. Today I am showing you yet another Banana recipe made from Whole Wheat which is healthy as it is made of whole wheat and the problem of ripe banana’s is solved.
I generally add Chocolate to Banana Bread, but this time I simply skipped the chocolate as I wanted to make just the Banana Bread and see if it will be eaten by my children. Both of them enjoyed happily.
I took about half of the bread in my office, as for long have not bought anything and before lunch time it was all gone. So you know that it was perfectly done.
This bread is very simple. Just take all the dry and wet ingredients in separate bowl, and then simply mix everything together and you are done. You do not need to beat the eggs till pale or beat the butter and sugar etc. My bread was a bit dense as you can see in the picture and that is only because of whole wheat flour. But it was perfectly moist and smooth. I love to add a mix of toasted and chopped walnuts or pecans in my bread/cake. It adds to the crunch and you feel like having a bite. One can replace it with only walnuts or pecans or almonds, as one wish too.
I am sending this bread for my first A-Z Recipe Challenge where in this month we need to cook something starting with B. I missed the A challenge as I recently joined this group. I have other ideas with B which earlier I was going to make, but then this Banana’s were calling to be massacred 🙂 🙂
So here goes the recipe:
- 113 gms (1/2 Cup) Melted and cooled, Unsalted Butter
- 230 gms (3/4 Cup) Granulated Sugar (Original recipe called for Castor Sugar, I simply used Granulated)
- 230 gm (1.3/4) Whole Wheat flour
- 2 medium eggs, lightly beaten
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 3 Large (about 1.5 Cups) Ripe Bananas, mashed well
- 1 teaspoon pure vanilla Extract
- 1 Cup Walnuts or pecans or Almonds
- Roast the nuts in a pan until they are lightly toasted or alternatively you can let them bake for 5-7 minutes until lightly toasted.
- Preheat the oven to 180 C
- Prepare a loaf tin (8 x 21 cm), by greasing it or lining it with grease proof paper.
- In a large bowl combine the dry ingredients. i.e. Sift the flour. Add in the sugar, baking powder, baking soda, salt and cinnamon.
- Once the nuts are cooled, coarsely chop them.
- Add this to the dry ingredients and give it a quick mix.
- In another bowl, mash the banana’s if not mashed. Mash it all evenly, this can be simply done with a fork.
- Lightly beat the eggs and add it to the bananas . Add the melted butter and vniall and mix everything with a spatula or a wooden spoon.
- Add the wet ingredients to the dry and lightly fold it. Do not over mix. But be sure that you mix everything. Sometimes a dry batter is left at the bottom.
- Add the mixture to a greased loaf pan.
- Bake the Bread/Cake in a preheated oven for 50-60 minutes. Pic below Just out of the Oven.
- Enjoy it in Breakfast or as a dessert