Whole Wheat Banana Bread

If you are trying to bake with more whole grains, this banana bread recipe is perfect for you. It still has all of the flavor and texture you expect in banana bread but with a little something extra from the whole wheat flour and brown sugar. It is the perfect way to use up those overripe bananas!

Prep Time15

Cook Time50

Total Time1 5

Servings: Servings

Author: Carlee

Ingredients

1 cup whole wheat flour
½ cup all purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 dash grated nutmeg
½ cup butter
½ teaspoon vanilla extract
1 large egg
¾ cup light brown sugar packed
¼ cup buttermilk
3 ripe bananas mashed

Instructions

Preheat your oven to 350°F and grease a 9-inch loaf pan (or 3 mini loaf pans).
In a small bowl, stir together the 1 cup whole wheat flour, ½ cup all purpose flour, 1 teaspoon baking soda, ¾ teaspoon salt and 1 dash grated nutmeg.
In your mixer, cream ½ cup butter. Blend in the ½ teaspoon vanilla extract, 1 large egg and ¾ cup light brown sugar. Beat well.
Mix together ¼ cup buttermilk and 3 ripe bananas in a small bowl.
Alternate adding the flour mixture and banana mixture until everything is incorporated. Stir only as much as you need to in order to get it all mixed in.
Pour into prepared pan and bake for 50-55 minutes (or 40-45 for the mini loaves) or until it tests done when a toothpick is inserted.
Cool in the pan for about 20 minutes and then turn out and cool completely on a wire rack.

Notes

You can use soured milk in place of the buttermilk if you would like. Just add ½ teaspoon of lemon juice or vinegar to ¼ cup of milk and let sit for a few minutes before using.
If you are going to eat the banana bread within 4-5 days, you can keep it in an airtight container or plastic bag at room temperature. For longer storage, wrap well in plastic wrap and freeze for up to 3 months.

Nutrition

Tried this recipe?Please consider rating it and saving on Pinterest for later!