Delicious Whole Wheat Banana Bread Food

WHOLE WHEAT BUTTERY BANANA BREAD

Steps:

• Prepare (3) small loaf pans or (1) large loaf pan with the cooking spray.
• Combine first 4 ingredients in a large bowl.
• Combine sugar and next three ingredients in another bowl; add to flour mixture until dry ingredients are moistened.
• Pour batter into prepared pans.
• Bake at 350 for 30-50 minutes or until a tooth pick inserted in center comes out clean.
• Cool in pan for 10 minutes, remove and cool completely on wire rack.
• ENJOY.

WHOLE WHEAT BANANA OAT BREAD

Steps:

• Preheat oven to 350°F. Grease and lightly flour a 9 x 5 x 3 inch loaf pan; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
• Add flour, baking soda, and salt. Mix until just combined. Add bananas, sour cream, and vanilla until well incorporated. Stir in the oats and pour into prepared pan.
• Bake until a knife or toothpick inserted into the center of the bread comes out clean, about 1 hour 10 minutes. You might want to cover the top of the bread with foil during the last 20 minutes of baking to prevent the top from burning while letting the center of the bread continues to bake. Let rest in pan for 10 minutes, then turn out onto a rack to cool or go ahead and serve warm.

HEALTHY BANANA BREAD

Steps:

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
• In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
• Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.
• Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
• Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven't added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.

WHOLE WHEAT DOUBLE CHOCOLATE BANANA BREAD

Steps:

• Heat the oven to 360°F. Grease a 9x5 inch loaf tin.
• Whisk together all wet ingredients in a large bowl. Sprinkle flour, cocoa powder, baking powder and salt on top. Gently fold in, do not overmix!
• Fold in chocolate chips and place the batter in the prepared loaf tin.
• Bake for 55-60 minutes, or until a toothpick inserted comes out clean.

HONEY-SPICE WHOLE WHEAT BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
• Toast in preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Coarsely chop walnuts.
• Place walnuts in a large bowl. Add whole wheat flour, all-purpose flour, cinnamon, baking soda, salt, and nutmeg; mix until combined.
• Mix mashed bananas, honey, eggs, yogurt, coconut oil, butter, and vanilla extract together in another large bowl. Add banana mixture to flour mixture, mixing with a wooden spoon or rubber spatula until batter is just blended.
• Grease a 9x5-inch loaf pan. Pour batter into prepared pan.
• Bake in the preheated oven until edges and top are golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes.

WHOLE WHEAT BANANA BREAD

Steps:

• Preheat the oven to 350°F and set an oven rack to the middle position. Grease a 9×5-inch loaf pan with non-stick cooking spray.
• In a medium bowl, whisk together the all-purpose flour, whole wheat flour, flaxseed meal, baking powder, baking soda, and salt. Set aside.
• In a large bowl, whisk together the maple syrup, eggs, oil, brown sugar and vanilla extract. Add the sour cream and mashed banana, and whisk until smooth.
• Using a rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Pour the batter into the prepared loaf pan.
• Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let cool in the pan for about ten minutes, then turn out onto a rack to cool completely.
• This is best served slightly warm from the oven, when the crust is crisp and the bread is tender, but it keeps wrapped in foil on the countertop for a few days. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
• Note: The original recipe calls for ½ cup maple syrup. My family prefers it a bit sweeter, but for a less-sweet banana bread, use the original amount.

BANANA-RAISIN WHOLE WHEAT BREAD

Steps:

• Preheat oven to 350°F; gease the bottom of a 9x5 loaf pan.
• Stir together all ingredients until blended.Pour into pans.
• Bake 1 hour to 1 hour 15 min until toothpick inserted in center comes out clean. Cool 10 minutes and then loosen sides with a knife and remove from pans. Cool completely before slicing. Wrap tightly and store.
• Enjoy -- .

DELICIOUS AND NUTRITIOUS WHOLE WHEAT BANANA AND BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin.
• Blend flour, baking soda, salt, and baking powder together in a bowl. Make a well in the center; add eggs, maple syrup, applesauce, and coconut oil. Stir by hand until just combined. Add bananas, blueberries, and walnuts. Mix until just incorporated. Divide batter evenly into the prepared muffin tin.
• Bake in the preheated oven, 6 to 7 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes more.
• Cool muffins in tin for 5 minutes before transferring to a cooling rack to cool completely.

CINNAMON AND WHOLE WHEAT BANANA BREAD

Steps:

• Preheat oven to 325 degrees, grease 9x5x3 loaf pan.
• Beat oil an sugar together.
• Add eggs, mix, add bananas, mix.
• Stir together dry ingredients, add alternately with hot water.
• Mix just until smooth, then stir in nuts.
• Bake 55 - 60 mins, cool for 20 mins before slicing (if you can wait).
• Tastes delicious toasted,freezes well.

DELICIOUS WHOLE GRAIN BANANA BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
• Combine butter and honey in a large bowl; beat with an electric mixer until well combined. Mix in bananas and vanilla extract.
• Mix whole wheat flour, baking soda, baking powder, and fleur de sel together in a separate bowl. Mix into the butter mixture until batter is combined.
• Whisk hot water into the batter. Fold in dark chocolate and walnuts. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out mostly clean, about 45 minutes. Cool in the pan for 5 minutes; invert onto a baking rack to cool completely.

DELICIOUS WHOLE WHEAT BANANA BREAD

Steps:

• Preheat oven to 325 degrees.
• Beat oil and brown sugar together.
• Add eggs, mix well.
• Stir in bananas and vanilla.
• Stir in flour, salt, and cinnamon.
• Add baking soda to hot water, stir to mix, then add to batter.
• Lastly, add nuts and/ or fruit (if you use both reduce each measurement to 1/4 cup).
• Spread into greased bread pan. Bake for 55-60 minutes.
• Cool on rack before slicing.

NON-DENSE DELICIOUS WHOLE WHEAT BREAD

Steps:

• Mix the preferment well and knead in a large bowl or on the counter untill smooth (3 to 5 minutes).
• Cover with oiled plastic wrap and place in the refrigerator.
• Mix the soaker and knead in a similar fashion.
• Cover with oiled plastic and place at room temperature for up to 24 hours.
• I have made this with only 30 minutes for both at room temperature with good success. Flavor is inhanced by longer periods of time.
• After the resting period, allow the preferment to warm at room temperature for 2 hours and make the dough.
• Mix the rest of the ingredients with the preferment and the soaker. I like to hand knead the ingredients in until the salt, yeast particles, oil and molasses are incorporated (about 3 minutes).
• Either knead by hand using minimal extra flour, or place in an electric mixer on low speed, switching to the next speed level at the end of the kneading.
• Knead for 10 to 15 minutes until a window-pane is achieved. Pinch a golf-ball sized lump and stretch with hands until light can be seen through the thin dough. If the dough tears easily, knead further until a window-pane is achieved.
• Stretch the dough gently into a rectangle and fold the sides over the top like an envelope and repeat for the other 2 sides.
• Invert the dough into a large bowl (preferably with straight sides) until doubled in volume (about 45 minutes).
• Remove and divide into 2 equal loaves and form boules or place into two 9"x5" oil-sprayed loaf pans.
• Cover with oiled plastic and allow to rise in an 80 F space - I set the loaves on a hot water tank that is a constant 80°F.
• Preheat oven to 375F and place a heavy pan or skillet in the bottom of the oven.
• When 1.5 times or twice their volume remove and uncover.
• If free-form loaves, score with a razor blade or sharp, serrated knife and place in the middle of the oven.
• Add 1/2 cup of hot tap water to the preheated pan in the bottom of the oven.
• Bake for 20 minutes and roate loaves for even browning.
• Bake 30 more minutes until 205F internally or they sound hollow when thumped on the bottom.
• Remove from the oven; remove from the pans and set loaves on a wire rack to cool before slicing.