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Whole-Grain Banana Bread

Whole-Grain Banana Bread

The perfect banana bread with a signature sugar crisp on the top will soon become a family favorite! A perfect recipe to use 100% whole-grain flour and no one will know!
Prep Time15 mins
Cook Time1 hr 15 mins
Servings: 12 generous servings

Ingredients

Batter

  • 2 cups thoroughly mashed banana, about 4 or 5 medium bananas
  • ½ cup vegetable oil
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup All-Purpose Flour
  • 1 cup White Whole Wheat Flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup chopped walnuts, toasted if desired optional*

Topping

  • 1 tablespoon sugar
  • ½ teaspoon cinnamon

Instructions

  • Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9″ x 5″ loaf pan; if your pan is glass or stoneware, reduce the oven temperature to 325°F.
  • In a large bowl, stir together the mashed banana, oil, sugar, eggs, and vanilla.
  • Measure the flours by gently spooning them into a cup, then sweeping off any excess. Mix the flours, baking soda, baking powder, salt, cinnamon, and chopped walnuts into the banana mixture. Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients.
  • Scoop the batter into the prepared pan. Mix together the sugar and cinnamon, and sprinkle over the batter.
  • Bake the bread for about 60 to 75 minutes, until the bread feels set on the top, and a paring knife (or other thin knife) inserted into the center comes out clean, or with just a few moist crumbs (but no wet batter). If you have a digital thermometer, the bread’s temperature at the center should register about 205°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking. Note: If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes.
  • Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely.

Notes

*Leave the nuts out if desired; or substitute up to 1 cup chopped dried fruit, chocolate or butterscotch chips, sunflower or pumpkin seeds, or other mix-ins of your choice.
Storage information: Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.
Recipe from King Arthur Flour
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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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