Whole Wheat Banana Bread

(Tea + banana bread = great way to wake up)

I love bananas. A lot. But do you ever go through phases with foods? I do. I really did intend to eat these bananas, but they got all brown and that’s when I say banana bread! I wanted to try out something from my King Arthur Flour Whole Grain Baking book I picked up at Title Wave a few months ago and wouldn’t you know it, it had a banana bread recipe. I took out the walnuts because Aaron doesn’t really like them, but if you’re into it, add a half cup of walnuts before baking.

Whole Wheat Banana Bread from King Arthur Whole Grain Baking:

One loaf

½ c. unsalted butter
½ c. packed brown sugar
¾ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
¼ tsp. ground nutmeg
1 tsp. vanilla
1½ c. mashed ripe banana
¼ c. honey
2 large eggs
2 c. whole wheat flour

Preheat the oven to 350 degrees. Lightly grease a 9x5” loaf pan.

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla in a medium bowl until smooth. Add the banana, honey, and eggs, beating until smooth. Add the flour and stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered, for 10 minutes.

Bake the bread for 50 minutes or until a cake tester inserted into the center comes out clean. Remove the bread from the oven and all it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.

This is the moistest banana bread I have ever had. Ever. It is so good and you would have no idea there is whole wheat in it. If you forget about your bananas until they’re brown, I’d recommend this one.