Banana 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
{ 2 comments… read them below or add one }
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.
This is delicious; well balanced flavors and not too sweet. My left over bananas are even more ripe so tomorrow, another loaf.