Whole Wheat Banana Bread Recipe
Banana bread is a family favourite in my home. Made with whole wheat, it is a wonderful, healthy snack, a great breakfast food, and with a few simple twists, can become a desert after dinner. It uses up over-ripe bananas that might otherwise end up in the organics bin on the curb.
- 3 ripe bananas
- 1/3 cup liquid egg whites
- 3/4 cup white sugar
- 2 cups whole wheat flour
- 3/4 tsp salt
- 1-1/2 tsp baking soda
Things to add for a different flavour.
Try adding a 1/2 cup of chopped walnuts for a different taste and texture.
Or add 1/2 cup of chocolate chips for a more dessert style bread.
- Pre-heat oven to 350 degrees F.
- In a bowl add the bananas, egg whites, and sugar. Use a potato masher to mash the ingredients together.
- In a separate bowl add the flour, salt and baking soda and stir together.
- Add the wet ingredients from the first bowl to the dry ingredients and mix together. **If you are adding walnuts or chocolate chips now is the time**
- Place the batter in a well greased loaf pan and place in oven.
- Bake for 50-60 minutes.
- When done baking, remove loaf from pan and place on rack to cool.
Testing to see if loaf is done.
To be sure loaf is finished cooking, stick a toothpick in the top centre of the loaf. If it comes out dry the loaf is finished, if it comes out with moist batter on it, place it back in the oven for a few more minutes of baking.
Adding and mixing the wet ingredients
Adding the wet ingredients to the dry ingredients
Add the batter to the pan
The finished product
No ripe bananas? No problem
Ripen your bananas in the oven
- Heat oven to 325 F.
- Place bananas on a baking sheet lined with parchment paper.
- Cook for 30 minutes until they are dark and soft.
- Allow bananas to cool before using.
© 2017 Wes Clark