This is one simple Banana bread. It always comes out right. It does not have gazillion pounds of butter in it and it contains 50% whole wheat flour. The crust has almost a crunch to it and it keeps on the kitchen counter on in the fridge for a few days, without getting soggy or going dry. Did I forget something? oh yeah. it’s real, real good. I’m on my way to make the third one for this week alone.
Whole Wheat Banana Bread
2 medium very ripe bananas (I throw mine in the freezer when they age so I always have some on hand. Unfreeze in a bowl ’cause they tend to leak).
3/4 cup brown sugar
1/3 cup soft butter or margarine
1 tsp vanilla extract
1/3 cup sour cream or yogurt
1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking soda
1/2 tsp fine salt
1. Preheat oven to 350F (or 180C)
2.In a bowl (or mixer bowl) mix bananas, sugar, butter, vanilla, eggs and sour cream until combined.
3. In a separate bowl, mix flours, baking soda and salt. Add to wet ingredients and mix until well combined.
4. pour mixture into an oiled (I use oil spray)loaf pan and bake for about 55 minutes, until a toothpick inserted in the middle of the banana bread comes out dryish. Don’t over-bake it! Moist banana bread is the way to go.