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What’s this all about?

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.

Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.

We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.

Recipes

Bread

Whole Grain Banana Bread

Written by Whole Grain Gourmet

Wednesday, 05 March 2008 00:00

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.
Lightly grease a 9×5 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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