If you’re conflicted like I am about balancing pure culinary delight with a modicum of health and nutrition, then you’ll find this moist whole wheat banana bread recipe a worthy contribution. It satisfies on all levels.
This is straight out of Whole Grain Baking by King Arthur Flour. I tweak it very slightly in the video but I’m not sure it’s to any advantage. The video, by the way, is quite unnecessary as the instructions below are more than adequate. But I do have fun shooting them and like to think there’s a chance someone will pick up a thing or two from watching.
Note: If you want to get wild and crazy, try adding a half cup of dried sweetened cranberries or, as my chocoholic wife quickly discovered, a half cup of semi sweet chocolate chips will send banana bread lovers over the top and maybe convert a few critics.
Handy Tip: If you don’t happen to have ultra ripe bananas around and don’t want to wait for yours to get that way, click here for an easy work around. Thanks to Melody for this.
High Altitude Baking Notes: Barbara posted some successful high altitude adjustments she made to this recipe. She lives at 6000 feet. Thanks Barbara!