whole wheat banana bread

Very tasty… I found this recipe somewhere on the internet a couple of years ago and have it hand-written in my big red notebook of recipes. Here it is (again) on the web to share with some friends who like ‘healthy’ snack foods.

I recently prepared a 1 + 1/2 version of this batter and split it between two loaf pans, and it turned out nearly perfect; I’ve several times made gooey or over-dry banana bread here in France using other American recipes so am happy to have found a ‘magic formula’ that works reliably.

Whole Wheat Banana Bread

Preheat oven: 190 C / 375 F
Oil loaf pan(s), recommended: 9×5x2.5

Bread
Combine: 1 c. whole wheat flour (blé complêt), 1 c. unbleached white bread flour, 1/2 c. brown sugar (sucre vergeoise), 2 tsp baking powder (levure chimique), 1/4 tsp salt.

Combine separately: 1 c. mashed bananas (~2 ripe medium bananas), 2 eggs lightly beaten, 1 c. low-fat buttermilk (milk + vinegar works), 1 TBS canola oil.

Mix in 1/4 – 1/2 c. crushed walnuts if desired.

Combine the wet and the dry until they’re just combined (don’t overmix).
Spread the batter into the loaf pan.

Sprinkle on topping (optional).
Optional Topping: 1/2 chopped banana, 1/2 c. rolled oats (non-cooked, ‘old-fashioned’), 1/4 c. light brown sugar

Bake 45-50 minutes, or until a knife comes out clean when inserted in the center.

Let loaf ‘rest’ 10 minutes then turn out of loaf pan onto a baking rack to cool completely. Freezes well.