Mom insisted this was a great Banana Bread so we tried it. I wouldn't have believed you could get such a good quick bread that also is whole-grain but King Arthur's Flour (and Mom!) proved me wrong.
Whole-Grain Banana Bread
2 cups (454g) thoroughly mashed banana, about 4 or 5 medium bananas
2/3 cup melted butter or 1/2 cup (99g) vegetable oil
1 cup (213g) brown sugar
2 large eggs
1 teaspoon vanilla extract
Preheat oven to 350°F with rack in the center. Lightly grease a 9” x 5” loaf pan; if your pan is glass or stoneware, reduce the oven temperature to 325°F.
Stir together the mashed banana, oil, sugar, eggs, and vanilla.
1 cup (120g) King Arthur Unbleached All-Purpose Flour
1 cup (113g) King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (57g) chopped walnuts, toasted if desired; optional
Combine all ingredients. Then mix into the banana mixture. Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients.
1 tablespoon (13g) sugar
1/2 teaspoon ground cinnamon
Scoop the batter into the prepared pan. Mix together the sugar and cinnamon, and sprinkle over the batter.
Bake 60-75 minutes, until bread feels set on the top, and a tester comes out clean, or with just a few moist crumbs (but no wet batter). If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking. Note: If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes.
Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely.
Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage. Makes 12 generous servings.
This recipe will make 15 standard-size muffins. Bake muffins in a preheated 350°F oven for 20 to 23 minutes.