Moist and Delicious Whole Wheat Banana Bread

Banana BreadBanana bread is one of the most popular breads. Just about everyone has a recipe, often passed down through a generation or two.

So who needs another one, you ask?

With a bunch of over ripe bananas pressuring me to decide their fate, I flipped through a few bread books and came across this one from King Arthur Flour. It uses 100% whole wheat and passes the flavor and nutrition test with flying colors. It’s not every day you run across a recipe that doesn’t compromise on either count. I sure don’t want to be the one to come between you and your granny’s banana bread recipe but this one could at least be a worthy alternative.

I’ve posted the video along with ingredient list and detailed written instructions. Visit: Moist Whole Wheat Banana Bread

{ 4 comments… read them below or add one }

Barbara April 14, 2010 at 3:54 pm

After calling you regarding any high altitude changes to the recipe ( I live at 6800 ft. elevation) that you were aware of, this is what I did:
1. used 1/2 t. baking soda instead of 3/4 t.
2. lowered oven temperature 25 degrees to 325
3. baked my muffins 42 minutes, checked at 22 and 32 minutes but weren’t done
4. used King Arthur’s White Whole Wheat Flour since I had some
5. used honey since I had to empty out my jar anyway

They turned out delilcious, light and moist! Consistancy is more like cake than muffins even though I barely stirred in the flour.

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Breadtopia April 14, 2010 at 5:57 pm

Thanks Barbara! This is good info. I made a note and a link to your post at the bottom of the main recipe page.

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Mary Lee Gladieux December 1, 2008 at 8:41 pm

This is delicious; well balanced flavors and not too sweet. My left over bananas are even more ripe so tomorrow, another loaf.

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Shelley Merryfield October 5, 2008 at 9:06 pm

I’ve been making banana bread for many years and this is the best ever!

Everybody at our house loved it. I used whole wheat pastry flour instead of regular whole wheat.

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