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.
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This beautiful loaf of Peanut Butter Banana Bread tastes as great as it looks! It has just the right balance of peanut butter and bananas in it and the texture is moist and tender. This is definitely not a wimpy loaf—this recipe makes a good-sized 9 x 5″ loaf and it rises so nicely! It’s delicious just as it is, or you could lightly spread some butter or peanut butter on it, if you want. I like it best without a spread, and it’s great with a cup of coffee or tea!
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I’m a big banana bread fan and I like making different variations of it. So I thought I would try a Red Velvet version! I usually make Red Velvet goodies around Valentine’s Day and Christmas, so this is a perfect treat for this time of year.
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Usually when I bake things I use unbleached all-purpose flour. But I had purchased some organic whole wheat flour and was wanting to try making something with it. I like baking quick breads and I hadn’t made any banana bread lately, so I decided to try making a loaf of Whole Wheat Banana Bread. I thought it turned out really well! It’s a good, hearty banana bread with lots of chopped nuts and healthy ingredients like honey and light olive oil (although it does have some brown sugar in it). The mashed bananas and plain Greek yogurt make this loaf moist and It doesn’t have a strong wheaty taste, so it should appeal to anyone who likes banana bread.
WHOLE WHEAT BANANA BREAD by NancyC
Makes 1 loaf
- 1/3 cup light olive oil
- 1/4 cup honey
- 1/3 cup packed light brown sugar
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs
- 1/4 cup plain Greek yogurt
- 1 1/2 cups mashed bananas (about 3 1/2 medium)
- 1 3/4 cups whole wheat flour
- 1/2 teaspoon salt
- 1 1/3 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup chopped walnuts or pecans
Preheat oven to 325˚F. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, blend oil, honey, brown sugar, and vanilla, then add in eggs, mixing well. Stir in yogurt, then add in the mashed bananas, mixing everything together.
In medium bowl, blend flour, salt, baking soda, cinnamon, and nutmeg. Add flour mixture to the wet ingredients and mix just until ingredients are combined–do not overtax! Fold in chopped nuts.
Pour batter into greased loaf pan and bake at 325˚F for 48 to 50 minutes or until toothpick inserted in center comes out clean. Let loaf cool in pan for 5 to 10 minutes, then remove and cool on completely on wire rack.
I baked this loaf on a chilly morning and it was the perfect snack for later in the day! I want to make more things with this organic whole wheat flour that I have. What do you like making with whole wheat flour?
Sharing at Fiesta Friday. Meal Plan Monday, Weekend Potluck, Inspire Me Monday.
It’s been awhile since I made banana bread, so when I had some very ripe bananas, I decided it was time to make banana bread again! I also had some dried cranberries I was wanting to use and chopped pecans sounded like a great addition to those cranberries. So I came up with this Cranberry-Pecan Banana Bread. The loaf browns a little more while baking than some banana breads, but it’s sweet and moist when you bite into it and the dried cranberries give it a great flavor. My loaf did sink a little in the center–probably because I took it out too soon and then put it back in the oven. So be sure to do the toothpick test when you’re baking this bread!
I baked this loaf over the weekend one cold winter morning and it tasted so good with a hot cup of coffee! It’s great for breakfast, brunch, or an afternoon snack. Also be sure to use a 9 x 5″ pan; an 8 x 4″ pan won’t be large enough.
CRANBERRY-PECAN BANANA BREAD
Makes one 9 x 5″ loaf
- 1 3/4 cup all-purpose unbleached flour
- 1 1/3 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 large eggs
- 1 cup mashed, ripe bananas (about 3 small or 2 medium)
- 1/2 cup light olive oil or non-GMO canola oil
- 1/4 cup plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 cup dried cranberries
- 1 cup coarsely chopped pecans
Preheat oven to 325˚F. Grease and flour a 9 x 5″ loaf pan; set aside.
In large bowl, blend flour, sugar, baking soda, salt, and cinnamon.
In medium bowl, stir eggs, mashed bananas, oil, Greek yogurt, and vanilla extract, blending everything well.
Add egg/banana mixture to flour mixture in large bowl and stir just until combined. Fold in the dried cranberries and chopped pecans.
Pour batter into prepared 9 x 5″ loaf pan and bake at 325˚F for 68 to 72 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan and cool completely on wire rack.
(Note: this bread may sink slightly in the center, but if you remove it from the oven too soon it will sink even more noticeably, so be sure to do the toothpick test!)
The weather has been colder lately, and that always puts me in the mood to bake. It’s always fun trying new banana bread recipes–do you have a favorite you stick to, or do you like trying new recipes too?
Linked to Fiesta Friday, Inspire Me Monday, Show and Share, Wow Me Wednesday, Whimsy Wednesday, Wow Us Wednesdays, Create It Thursday, Full Plate Thursday, Thursday Favorite Things.
NancyC 