Banana Bread Recipe Using Whole Wheat Flour
Banana bread is a classic American favorite that is perfect for breakfast, snacks, or even dessert. Not only is it delicious, but it is also a great way to use up overripe bananas that would otherwise go to waste. This recipe uses whole wheat flour, which adds a nutty flavor and a healthy twist to the traditional recipe.
Ingredients:
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup whole wheat flour
- 1/2 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
Preheat the oven to 350°F (175°C). Grease a 9-inch loaf pan with cooking spray or butter.
Directions:
- In a large mixing bowl, combine the mashed bananas and melted butter.
- Add the baking soda and salt and mix well.
- Add the whole wheat flour and sugar and mix until just combined.
- Add the beaten egg and vanilla extract and mix until just combined.
- Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes.
- Remove the bread from the pan and let it cool completely on a wire rack.
- Slice and serve!
Whole wheat flour is a healthier alternative to all-purpose flour. It contains more fiber, vitamins, and minerals than refined flour. It also has a nutty flavor that pairs well with the sweetness of the bananas in this recipe. However, whole wheat flour can make baked goods dense and heavy. To avoid this, use a combination of whole wheat flour and all-purpose flour or add a leavening agent like baking powder to the recipe.
Tips:
- Use ripe bananas for the best flavor. The riper the bananas, the sweeter they are.
- Use a mixture of whole wheat flour and all-purpose flour if you want a lighter texture.
- Add nuts, chocolate chips, or dried fruit to the batter for extra flavor and texture.
- Store leftover banana bread in an airtight container at room temperature for up to three days.
- Freeze leftover banana bread in an airtight container or freezer bag for up to three months.
Overall, this banana bread recipe using whole wheat flour is a healthy, delicious, and easy way to use up ripe bananas. With a nutty flavor and a moist texture, it is sure to become a family favorite. Try it for breakfast, snacks, or dessert!