As I’ve mentioned in other banana bread posts, I love trying out different banana bread recipes and decided to try a whole wheat version that I found on the King Arthur Flour website. I just made a few small changes, using both whole wheat and white whole wheat flour, a little more banana, and a little more chopped walnuts.
This banana bread turned out so good and moist, with a great banana flavor. It’s sweetened with brown sugar and honey, and you can’t really tell it’s made with whole wheat flour—maybe because the white whole wheat flour helps to tone down the wheaty taste. So, if you like baking with whole wheat flour, you’ll want to give this a try!
Whole Wheat Honey Banana Bread
WHOLE WHEAT HONEY BANANA BREAD by NancyC, adapted from King Arthur Flour
Makes one 9 x 5″ loaf
1/2 cup (1 stick) butter, softened
1/2 cup light or dark brown sugar, firmly packed
1 teaspoon pure vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups mashed ripe bananas (about 4 medium)
1/4 cup honey
2 large eggs
1 cup whole wheat flour
1 cup white whole wheat flour (or use 2 cups of either flour)
3/4 cup chopped walnuts
Preheat oven to 350˚F. Lightly grease a 9 x 5″ loaf pan.
In large bowl, beat together the butter and sugar until smooth. Add vanilla, baking soda, salt, and mashed bananas, beating until well combined. Beat in honey and eggs, then add the flour and chopped walnuts, stirring until smooth.
Spoon batter into prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.
Bake the bread at 350˚F for 50 minutes, then gently lay a piece of aluminum foil across the top to prevent over-browning. Bake for an additional 8 to 10 minutes, or until toothpick inserted in center comes out clean.
Let loaf cool for 10 minutes, then remove from pan and set on a wire rack to cool completely.
Recipe from NancyC | nancy-c.com
I haven’t made that many recipes with whole wheat flour—I mainly use unbleached flour–but I do want to try more! Do you bake with whole wheat flour often?