Baking with whole wheat is always a healthier option, but how does the taste match up to baking with AP flour? This bread was just as moist as a banana bread baked with AP flour, and rose up just as high too. The only difference that I noticed was a slight nuttier taste and texture to the bread. If you do not really dig the taste of whole wheat flour then use half whole wheat and half AP flour, and if you really hate the taste of whole wheat flour go ahead and use all AP. I would definitely make this bread again. It is simple to whip up and a nice healthy spin on the traditional banana bread.
Heavenly Healthy Banana Bread
1/2 cup (8 tablespoons) butter
1/2 cup brown sugar, light or dark, firmly packed
1 teaspoon vanilla extract
1/4 teaspoon banana flavor, optional
3/4 teaspoon baking soda
1/2 teaspoon salt
3 medium to large bananas, cut into chunks; about 1 pound, before peeling (as weighed at the grocery store)
1/4 cup honey
2 large eggs
2 cups whole wheat flour
1/2 cup chopped walnuts
Preheat your oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ or 9″ x 5″ loaf pan.
In a large bowl, beat together the butter and sugar until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana. Beat in the honey and eggs. Add the flour, then the walnuts, stirring until smooth.
Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes. Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean. Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.
~yields one loaf~
Recipe from King Arthur FlourPrint This Recipe