Whole Wheat Buttery Banana Bread
"Whole wheat banana bread is easy to make, yet delicious and healthy. It also freezes well. I like using all whole wheat flour and using 3 smaller loaf pans so that the bread bakes more evenly."
photo by Outta Here
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
8-16
ingredients
- 3⁄4 cup whole wheat flour
- 3⁄4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 cup sugar
- 2 tablespoons margarine, melted
- 4 medium bananas, mashed
- 2 egg whites, slightly beaten
- cooking spray
directions
- Prepare (3) small loaf pans or (1) large loaf pan with the cooking spray.
- Combine first 4 ingredients in a large bowl.
- Combine sugar and next three ingredients in another bowl; add to flour mixture until dry ingredients are moistened.
- Pour batter into prepared pans.
- Bake at 350 for 30-50 minutes or until a tooth pick inserted in center comes out clean.
- Cool in pan for 10 minutes, remove and cool completely on wire rack.
- ENJOY.
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Reviews
-
Moist and delicious. Very quick and easy as well. I used 1 cup whole wheat and 1/2 cup a/p flour. 2 tablespoon olive oil instead of butter, 1 whole egg instead of 2 egg whites, and topped it with brown sugar and cinnamon. Will be making again. Thank you. -
SO fantastic!! I've only used my family recipe for years but this is awesome and I'll use it instead! I used all whole wheat flour, applesauce instead of margarine, 2 whole eggs and added cinnamon and vanilla. Perfect! Thank you so much for sharing such a fabulous (healthy) recipe! -
This is amazing! I used to make banana bread with heavy cream and a lot of sugar, but since switching to healthier eating habits, I gave it up completely. This definitely takes the old recipe's place. I followed other readers' suggestions and added cinnamon and vanilla, and I used 1 cup whole wheat and 1/2 cup a/p flour. I used honey instead of sugar and cut it down to 1/4 cup. I am passing this recipe on to all my friends. Thanks so much for this one!
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BEST recipe I have tried so far. Made 12 muffins in a dark pan at 325 for 20-25 min. Very tender and flavorful I changed a few things...all whole wheat pastry flour, a little less than 1/2 cup turbinato sugar, replaced the butter with 6 Tbl ground flax meal and added 1 Tbl hot water. I also added 1/4 tsp. nutmeg, 1/2 tsp cinnamon (per others suggestions). Added walnuts to half at the request of my husband. I sprinkled the tops with some cinnamon and brown sugar before baking - my kids like topping on their muffins. I like that only egg whites are used. I could not believe how great these tasted. I have tried numerous recipes in search of one that had great taste and texture that I could make using all whole wheat pastry flour and ground flaxseed meal. Thank you so much for sharing this recipe! -
Delicious. Used 5 overripe bananas and 3 T. of applesauce instead of the butter. The muffins were very sweet from the bananas so next time I might cut back the sugar just a bit.
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Tweaks
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Moist and delicious. Very quick and easy as well. I used 1 cup whole wheat and 1/2 cup a/p flour. 2 tablespoon olive oil instead of butter, 1 whole egg instead of 2 egg whites, and topped it with brown sugar and cinnamon. Will be making again. Thank you.
-
Delicious. Used 5 overripe bananas and 3 T. of applesauce instead of the butter. The muffins were very sweet from the bananas so next time I might cut back the sugar just a bit.
-
This is amazing! I used to make banana bread with heavy cream and a lot of sugar, but since switching to healthier eating habits, I gave it up completely. This definitely takes the old recipe's place. I followed other readers' suggestions and added cinnamon and vanilla, and I used 1 cup whole wheat and 1/2 cup a/p flour. I used honey instead of sugar and cut it down to 1/4 cup. I am passing this recipe on to all my friends. Thanks so much for this one!
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Excellent! This tasted like it didn't even have whole wheat flour in it, DH didn't even know. Next time I may try using the splenda and soy flour instead of all purpose flour as another reviewer did. Thanks for this recipe!
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Great recipe! I substituted 3/4 cups all purpose flour with soy flour and 1/4 cup of sugar with splenda. This decreased the carb and caloric intake and increased the protein content and still tastes great!
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RECIPE SUBMITTED BY
I am a grandmother of three "active" beautiful boys & one girl.
Favorite cook books are "cooking light"
I work out five mornings a week & work part time as an independent designer.
I ski in the winter, garden & take care of the yard in the summer.
