Comments on: Moist and Delicious Whole Wheat Banana Bread

By: Breadtopia

Breadtopia — Wed, 14 Apr 2010 23:57:55 +0000

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

By: Barbara

Barbara — Wed, 14 Apr 2010 21:54:29 +0000

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.

By: Mary Lee Gladieux

Mary Lee Gladieux — Tue, 02 Dec 2008 02:41:22 +0000

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

By: Shelley Merryfield

Shelley Merryfield — Mon, 06 Oct 2008 03:06:31 +0000

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.