Whole Wheat Banana & Walnut Bread Recipe
Blogging Marathon# 35: Week 3/ Day 2
Theme: Kid's Delight -- Cooking with Whole Grains
Dish: Snack -- Whole wheat Banana & Walnut Bread
For Day 2 of BM# 35, I made banana bread with 100% whole wheat. My son loves banana bread and I already have more than enough banana bread recipes in my blog, but I still keep looking for more banana bread recipes :-) I have always used half and half all purpose flour and whole wheat flour in the past, but this bread is made completely with whole wheat flour.
Recipe is from 'King Arthur Flour Whole Grain Baking'. From my previous experience with baking with whole wheat flour, I thought the bread was going to be dense, but I was totally surprised how moist and fluffy the recipe turned out to be. Resting the batter for about 10 minutes before baking makes the whole wheat soft resulting in a softer bread.
I used egg replacer instead of eggs. I have been baking more eggless recipes with egg replacer powder these days and I'm really happy with the results. If you are into eggless baking, then investing in a bag of egg replacer powder is completely worth the money. It stays fresh for a very long time in the fridge, so eggless bakes are at your finger tips at any time.
Ingredients:
- Unsalted Butter - ½cup, softened (1 stick)
- Light or Dark Brown Sugar - ½cup
- Baking soda - ¾tsp
- Salt - ½tsp
- Vanilla - 1tsp
- Ground Cinnamon - ½tsp
- Ground Nutmeg - ¼tsp
- Mashed bananas - 1½cups (about 3 medium very ripe bananas)
- Honey - ¼cup
- Eggs - 2 large (or 2tbsp egg replacer whisked with 6tbsp water)
- Whole wheat flour - 2cups (I used KAF white whole wheat flour)
- Walnuts - ½cup, chopped
Method:
Preheat the oven to 350°F. Lightly grease a 9"x5" loaf pan with cooking spray.
Beat the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium mixing bowl until smooth.
Add the banana, honey and eggs, beating until smooth.
Add the flour and nuts, stirring until smooth.
Spoon the batter into the prepared pan and let it rest for room temperature, uncovered for 10 minutes.
Bake the bread for 50 minutes. Lay a piece of foil gently across the top, and bake until a cake tester inserted into the center of the bread comes out clean, 10~15 minutes more.
Remove the bread from the oven, and allow it to cool for 10 minutes before turning it out of the pan onto a wire rack to cool completely.
Lets check out what my fellow marathoners have cooked today for BM# 35.