Whole Grain Banana Bread - Whole Grain Gourmet

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We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.

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Whole Grain Banana Bread

Written by Whole Grain Gourmet

Tuesday, 04 March 2008 19:00

whole grain banana bread

The road to Hana, Maui, is a wondrous journey. The 52 mile road is remembered by most for its more than 50 single lane bridges, over 600 curves, lush tropical rainforest, countless waterfalls, and excellent banana bread. The banana bread is sold at farm stands that line the roadside. I've heard some recall the Hana banana bread as the highlight of their trip -- an amazing claim considering that this is perhaps the most beautiful stretch of coastline that many will ever see.

Our visit to Hana inspired us in many ways, not the least of which was the inspiration to create our own masterpiece banana bread, baked with whole grain flour. Months of trial and error finally led us to what we believe is the ultimate banana bread. This recipe is so moist and delicious that you will, for a moment, forget that it is made with whole grain wheat and relatively low in sugar and butter. The dark chocolate chips just take it over the top.

This is undoubtedly the best banana bread I have ever tasted. If you ever find a better recipe, I would love to hear of it. The texture, moistness, and flavor are exceptional. Don't take our word for it, bake some today and find out for yourself.

Whole Grain Banana Bread

Ingredients:

1/3 cup unsalted butter, softened at room temperature
1/4 cup honey
1/4 cup packed natural brown sugar
1 tsp vanilla extract
2 eggs
1 1/2 cup mashed over-ripe bananas
1 3/4 cup white whole wheat flour
1/2 tsp kosher salt
1/2 tsp cinnamon
1 tsp baking soda
1/4 cup water
1/4 cup chopped walnuts
1/2 cup dark chocolate chips, preferrably 60% cocoa

Preparation:

Preheat the oven to 325 degrees.
Lighly grease a 9x5 inch loaf pan with butter.
Combine flour, cinnamon, and salt in a bowl. Whisk and set aside.
In another large bowl, combine butter, honey, and sugar and beat for two minutes. Add the eggs and lightly beat until just combined. Mix in bananas and vanilla -- do not overmix. Gradually beat in the flour mixture in thirds.
Dilute baking soda in ¼ cup hot (not boiling) water, then beat into batter.
Stir in, by hand, the chocolate chips and chopped nuts.
Pour the batter into the pan and bake at 325 for 52 minutes. (test for doneness being careful not to overbake as it may dry out the bread)
Remove from pan and place on a wire rack to cool. If you plan to serve this to guests and want clean slices, then allow it to cool for 30 minutes. If you want to enjoy some melt-in-your-mouth, out-of-this-world, warm banana bread, then dig in after 5 minutes.

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Comments (45)

I know I'm a few years late on the comment here, but I was wondering if I could substitute whole wheat flour for the white whole wheat flour?

This recipe was delicious. I used king arthur 100% organic wheat flour and did not use the chocolate chips. Made them in a muffin pan. Delicious!! Great recipe!

Just wanted to check if this recipe would also work with brown whole grain wheat flour or even whole grain spelt? i'm finding it very hard to get white whole grain flour where i live, in the UAE

Ta,
NinAH

Awesome!!! Made it twice already. Once for my boyfriend's family who is hispanic and they never eat any whole grains! They all loved it! We had cheesecake for dessert too, but all anybody wanted was more banana bread!

I loved this recipe so much that I have blogged about it here: http://booksnakereviews.blogspot.com/2010/06/savouring-sunday-whole-wheat-banana.html

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