Easy Moist Whole Wheat Banana Bread

Be sure to use ultra ripe bananas for this. Their skins should be mottled black and they should feel soft to the touch. Using what you would normally consider to be ripe bananas will diminish the bread’s rich flavor. Get video instructions here.

Ingredients:
½ cup (1 stick, 4 ounces) unsalted butter

½ cup (3 ¾ ounces) packed light or dark brown sugar

¾ teaspoon baking soda½ teaspoon salt½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon vanilla extract

1 ½ cups (~ 12 ounces) mashed ripe banana (3-4 medium to large bananas)

¼ cup (3 ounces) honey (I used sugar – works fine)

2 large eggs

2 cups (8 ounces) whole wheat flour, traditional or white whole wheat (I found that 2 cups was closer to 10 ounces – guess my whole wheat is heavy)

½ cups (2 ounces) chopped walnuts

1. Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch loaf pan.

2. Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth.

3. Add the banana, honey and eggs, beating until smooth.

4. Add the flour and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.

5. Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more.

6. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.

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If you like the taste of whole grains, then this is a recipe for you. The bread is moist and very easy to make. What do you eat banana bread with? This is the first time I've ever had any... .