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).