Moist Whole Wheat Banana Bread

I want to try it also. However, would not 2 cups of whole wheat flour be 16 ounces?

My husband always buys to many bananas…no matter what I say….so today I will make this recipe with 5 leftover bananas…he bought 6 fresh yesturday!! We still have some leftover banana bread from last week in the frig…: (….quess I will send some fresh over to the neighbors… : )…..I’m looking forward to trying this with my white wheat…though my very favorite recipe is called banana,banana bread on the All Recipes.com.

Hi Eric, I love watching your videos and have learned a lot from you.Would you consider doing a cottage cheese dill bread? I had this years ago and have wanted to be able to bake it myself. I know with your input this would be possible.

I love it! I was worrited it would be like some other whole wheat things ive had in the past “cardboard” but its nice. Its really hardy too. I ashamed to admit i actually overbaked it a bit and its still really good.

Is it possible to use sourdough leaven instead of baking soda powder? If yes, how much? Thank you and Ciao

Hey Eric, I tried the banana bread recipe and loved it! I used what I had on hand….substituted 1cup barley flour and 1 cup all purpose instead of whole wheat. I did not have enough bananas so I added 1/2c yogurt. Nice crumb!

This is surprisingly good! It is a lot different than the recipe I usually use but I like it. Sweet but not too sweet. I like using honey in it. Makes it more moist I think. My daughter loved it and called it cake. Thanks.

ps to ps: I used 6 medium bananas , they were to ripe to eat.

Hello,
Wanted to say I love all your bread videos and have become hooked on your website.
My husband makes wines and had some grape skins left over and I decide to try my hand a making a sour dough starter from them. It took less than a day to get it going, but still did wait the full three days. I tried two different flours, one ww and the other a masa. They both came out very well. Taking baby steps with this new found knowledge, I decided to make a very small loaf of sour dough bread , just 1 1/2 cups and used and old sunbeam bowl to raise and bake it in. It was a beautiful loaf of bread I have only dreamed to make. It was probably a little softer than shown here but still with a wonderful taste and texture. The second loaf , used the larger sunbeam bowl with the full recipe. Again another great loaf, again not as artisan as shown here, but created a happy table with flowers, wine, cheese and homemade bread.

I usually can’t stop when on a roll and I did make the ww banana bread and used the KA flour and exact recipe prescribed here. It is marvelous! I will make another loaf with pure maple butter to take to work.

Thanks for the healthy recipes. I hunt constantly for websites as yours.
Wishing you both great health always.
P

Ok, I tried this one and it turned out well. Yay! It browned a little more quickly than the recipe said, and I know my oven was right on 350 the whole time because I have an oven thermometer. So next time I’ll cut the bake time down some. My husband liked it because he’s trying to eat more healthfully. I was afraid he wouldn’t like the pure whole wheat and started to mix it half white, but decided to go ahead and stick right to the recipe the first time around. It really was nice and moist, even though mine was a little overbaked, and it was still moist today. I had a slice with my spiced tea this morning.

Don’t laugh, but has this bread given anyone gas? I’m serious, now!

I guess we don’t get enough fiber in our diet at my house….the first time I ate a piece I had painful gas later that evening. I didn’t connect it until it happened again the next time I ate a piece. I’m still eating it and not being bothered by it now, but my husband can’t eat a piece without his stomach cramping, so he stopped eating it. Next time I’ll use half white and see what happens. Would I need to adjust anything else if I did that?

Y’all stop that laughing.

Nope, it was the whole-wheat flour. I’m tellin’ ya, we don’t get enough fiber around here!

I ended up eventually finishing the whole thing by myself after my husband quit (a piece a day with my spiced tea), and it never bothered me again. My stomach was just reacting to that jolt of fiber! It stayed nice and moist for over a week. I really enjoyed it, but I’m still going to reduce the WW flour next time so my husband can enjoy it, too.

I made this recipe 3 days ago, and followed the directions exactly. I also only had chopped pecans on hand, so I used them instead of walnuts. It tastes absolutely fantastic! The only thing is, it’s really really moist, to the point where you can’t pick it up without it falling apart. I used 4 large bannana’s, and maybe I should have only used three??? I also used honey, instead the sugar that you use in the video, and maybe that made it super moist??? Maybe I didn’t cook it long enough… after I tried the first slice, I put it back in the oven for another 15 minutes, but that didn’t seem to help. It sure does taste great though!

Yeah, fiber is indeed good for what ails you on the “porcelain pony”! Whether you make adobe or the “wetter” variety, fiber helps. It absorbs liquids during its travels from mouth to pony. That keeps the end result from being too - juicy. But it also avoids the adobe, because it holds the moisture, and that acts to lubricate and soften the adobe. So either way, fiber does help!

How to get it? Lots of fresh fruits and veggies, to start with. Their type of fiber is different from the kind cereals have. Whole grains, of course, help a lot. But does everybody eat cereal in the morning? (Cornflakes, BTW, don’t contain much fiber.) Many busy people don’t bother with breakfast. I’ve also bought a jar of natural laxative - all it is is the husks from cereals, mainly wheat. It has no nutrition or calories at all, and gives you only fiber. It’s no fun to take it, but if you know how dearly you’ll pay tomorrow if you don’t, you WILL take it. It’s just mixed with some water and slugged down. It’s better - and cheaper - than Metamusil. See if you can find it - a healthfood store probably carries it, but some large grocery/drug stores might, also.

Wheat germ can be the answer. It’s rich in vitamin Bs, and people who don’t get enough fiber are often low on those, too. Its nutty taste is compatible with many foods. I even sprinkle some on pizza. Experiment with ways to add some to foods you already enjoy and eat often. If whole wheat bread appeals to you, buy it, but some people find it too dry. If you’re making homemade bread that uses bread flour or plain flour, just throw in a few Tbs (2-4) of wheat germ. It won’t affect how the bread turns out, and will add its lovely flavor, too. If you’re making a streusel-type coffee cake, mix some in with the streusel topping. Sprinkle some on a sundae. Mix it in with breadcrumbs that you’ll use for topping recipes, like casseroles.

Oh, you might try this - I love it. Mix 2 tbs of wheat germ with some yoghurt, then add a good dollop of honey (to sweeten to taste) and mix. I sometimes add chopped nuts and/or sesame seeds. This is very delicious, kind of like a dessert; I enjoy it sometimes at bedtime.

The only problem with wheat germ is that you have to remember to use it, that’s all.

Holly,

I think whole wheat gets a bad rap. It is certainly possible to make good, light, bread with 100% whole wheat, and it’s a lot better for you than breads with lots of refined flours.

I have been making a loaf of 100% whole wheat bread in my bread machine every week for several years. I particularly like it for my breakfast toast, but the grandchildren just like to eat it plain. I admit, it took me some time to develop a recipe without white flour that would work, but I did finally figure it out. By the way, I add wheat germ to my bread, even though it is already 100% whole wheat. I just like the taste.

Right now, I’m on a sourdough kick, so I am trying to convert my favorite recipe to sourdough. I’m not there, yet, but I will get there.

Meanwhile, others more expert than I are making many different versions of 100% whole wheat bread. Here’s a link to one of them:

http://www.thefreshloaf.com/node/4737/finally-100-whole-grain-hearth-bread-i039m-proud

That site has a wealth of information on everything about bread.

I just made this recipe, slightly modified since we have made a pact to avoid refined sugar as much as possible. I used whole wheat graham flour (I bought it on accident, but have discovered that I really like it), 1/2 cup of honey, no brown sugar or white sugar, but I added a skosh of molasses. I also threw in a little bit of wheat germ just ‘cuz I like it. OMG, so very very nummy!