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  • Catherine Irvin

Banana Bread

Updated: Dec 15, 2019


Whole wheat flour is the route to success in banana bread.

Like me, my roommate Annie (hey girl, you better read my blogs) is not a fan of ripened bananas. While I wait it out until bananas have freckles, Annie is a green-yellow banana kinda gal. So, Annie willingly handed over her ripened bananas a few days ago to the "Banana Bread Fund," aka me.

I've tested many versions of banana bread and trust me, I've failed many times. I've concluded using a whole wheat flour carries the flavor of the bananas much better. The bananas can really overpower a bread and this particular flour gives a grainy backbone to the strong tasting bananas.

XO//CATH​

-THE RECIPE-

2 ripened bananas, mashed

1 3/4 cup whole wheat flour

3/4 cup brown sugar

1/2 cup sugar

1/2 cup butter (1 stick), melted

1/2 cup sour cream

2 eggs

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. baking soda

1/4 tsp. baking powder

1 tsp. salt

1/2 tsp. vanilla extract

1 cup toasted chopped walnuts (optional)

Mash bananas until smooth. Add all liquid ingredients to the bananas (make sure melted butter has cooled) and mix together. In a separate bowl, mix all dry ingredients. Slowly fold dry ingredients into the wet ingredients until completely combined.

Butter a loaf pan so the batter does not stick. Pour mixture about 2/3 of the way to the top. Bang loaf pan on countertop two times to remove air bubbles in bread.

Bake at 325ºF for 50-60 mins or until a toothpick removes clean from the bread. Let cool for 15 mins before enjoying. Serve warm or chilled from refrigerator (my favorite).


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