quick whole wheat banana bread
(2 ratings)
I love my grandmother's original Joy of Cooking. I've taken a classic recipe and updated it to replace shortening with butter and whole wheat flour instead of white flour and added a few tweaks of my own. This bread includes the tang of dried apricots and lemon zest. You can also make what we call the "Elvis Cake" by replacing the fruit with chocolate and peanut butter chips. Or double the recipe and make one of each. You get a breakfast bread and a dessert bread.
(2 ratings)
yield
8 1/2 x 4 1/2 inch loaf
prep time
20 Min
cook time
1 Hr
Ingredients For quick whole wheat banana bread
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have all ingredients at room temperature before starting.
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preheat oven to 350 degrees
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1 3/4 cwhole wheat flour (sift before measuring)
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2 1/4 tspdouble acting baking powder
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1/2 tspsalt
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5 1/2 Tbspbutter or earth balance butter substitute
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2/3 csugar
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1 tspgrated lemon zest
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1 to 2beaten eggs
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1 to 1 1/4ripe mashed banana pulp
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1 pinchcinnamon
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pinchsmall pinch of freshly grated or dried nutmeg
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1/2 cchopped pecans (or nut of your choice)
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1/4 cchopped dried apricots
How To Make quick whole wheat banana bread
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1Resift flour with baking powder and salt and set aside.
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2In a large bowl blend until creamy: butter, sugar and lemon zest.
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3Beat in eggs and banana pulp.
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4Slowly beat in the sifted ingredients to the butter mixture until smooth.
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5Fold in seasonings, apricots and nuts.
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6Bake in a pre-greased bread pan for 50 - 60 minutes. Bread is finished when a toothpick comes out clean. Allow the bread to cool before slicing.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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