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–+ servings
Whole Wheat Banana Bread

Whole Wheat Banana Bread

Whole Wheat Banana Bread is deliciously moist bread made using ripe bananas to be enjoyed as an evening or a travel snack or a treat for your kids lunchbox.
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 1 Loaf

Ingredients

  • 113 grams 1/2 Cup Melted and cooled, Unsalted Butter
  • 230 grams 3/4 Cup Dark Brown Sugar (One can use Castor or Granulated White Sugar)
  • 230 grams 1+ 3/4 Cup 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

Instructions

  • 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 and dusting with flour or lining it with greaseproof paper.
  • I grease it and line it with greaseproof paper. It helps to take out the bread from the tin fus free.
  • In a large bowl combine the dry ingredients. i.e. Sift the flour, baking powder, baking soda, salt and cinnamon.
  • Add in the sugar,.
  • 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 bananas. Mash it evenly, this can be simply done with a fork.
  • Lightly beat eggs and add it to the bananas . Add the melted butter and vanilla and mix everything with a spatula or a wooden spoon.
  • Add wet ingredients to dry and lightly fold it. Do not over mix.
  • Check if you have mixed everything. Sometimes a dry batter is left at the bottom.
  • Add the mixture to a greased loaf pan.
  • Bake the Bread in a preheated oven for 50-60 minutes.
  • Remove it and let it cool in the pan for 10-15 minutes.
  • After that remove and let it cool completely on a wire rack.
  • Enjoy it in Breakfast or as a dessert
  • This bread stays fresh when stored in fridge for 3-5 days or one can slice and freeze individual portions.

Notes

  • 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
  • One can use all purpose flour too instead of whole wheat flour.
  • Castor or Granulated Sugar can be used instead of Dark Brown Sugar.
  • Oven temperatures and time varies.
  • Keep a close watch after 40-45 minutes.
  • Tin size will vary the baking time.