Whole Wheat Banana Bread Food

WHOLE WHEAT BANANA BREAD

Steps:

• Melt butter.
• Put the butter, sugar, bananas and eggs in a blender. Blend until nice and smooth.
• Now transfer to a mixing bowl.
• In a separate bowl, stir together flours, salt, and baking soda.
• Add dry ingredients to banana mixture alternately with hot water.
• Stir in chopped nuts.
• Cut a piece of waxed or parchment paper the size of the bottom of your loaf pan.
• (This helps the loaf come out in one piece while still warm).
• Put the paper in the loaf pan and spray the pan well with non-stick spray.
• Scoop the batter into the pan.
• Bake in a preheated 325 degree F oven for one hour and 10 minutes.
• Test with a cake tester to make to make sure it's done.
• Sometimes it takes a little bit longer.
• If the top gets too brown, cover it with a piece of aluminum foil so it doesn't get too much darker.

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.

WHOLE WHEAT-BANANA BREAD

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (9x5- or 8x4-inch) loaf pans with shortening or cooking spray.
• In large bowl, beat all ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 45 seconds, scraping bowl frequently. Pour batter into pans.
• Bake 55 to 65 minutes or until toothpick inserted halfway between center and edge of pan comes out clean. Cool 10 minutes. Loosen sides of loaves from pans. Remove from pans to cooling rack. Cool completely, about 2 hours, before slicing.

HEALTHY BANANA BREAD

Steps:

• Preheat oven to 350 degrees F. Line 9 x 5 loaf pan with unbleached parchment paper. In a large bowl, mash bananas with a fork or a masher.
• Add eggs, applesauce, maple syrup, oil, vanilla, baking powder, baking soda and salt; whisk to combine (masher works fine).
• Add flour and stir gently just enough to mix.
• Pour batter in prepared loaf pan and bake for 50 - 60 minutes or until a toothpick inserted in the middle comes out clean.
• Remove from the oven and let cool for 15 minutes. Then transfer to a cooling rack to cool off completely. Cut into 10 slices and enjoy.

WHOLE-WHEAT BANANA BREAD

Steps:

• Preheat oven to 350 degrees F and grease pan.
• Whisk together the flour, baking soda, and salt.
• In a separate bowl mix mashed bananas with yogurt, honey, eggs, oil, and vanilla.
• Fold the banana mixture into the flour mixture until blended. Do not overmix.
• Pour batter into prepared pan.
• Bake large loaf for 40 - 50 minutes or until it comes clean with a toothpick.

WHOLE WHEAT BANANA NUT BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
• In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into prepared pan.
• Bake until a toothpick inserted in the center of the loaf comes out clean, 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

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.

MARBLED BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly mist a 9-by-5-inch metal loaf pan with nonstick cooking spray and dust well with all-purpose flour to cover the pan completely, tapping out the excess. Put the chocolate in a medium microwave-safe bowl and microwave on high in 30-second intervals, stirring, until melted and smooth, 1 minute to 1 minute 30 seconds. Set aside to cool slightly while preparing the batter. Combine the bananas and sugar in a large bowl and mash with a potato masher or fork until mostly smooth with just a few small pieces of banana left. Add the oil and eggs and stir until combined. Using a wooden spoon or rubber spatula, mix in both flours, the baking powder, baking soda and salt. Stir in the buttermilk and vanilla. Stir 1 cup batter into the melted chocolate. Fill the loaf pan with half the banana batter and then half the chocolate batter. Repeat the layers and gently swirl together using a spoon or knife. Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan 15 minutes, and then turn out onto a wire rack to cool completely. Serve warm or at room temperature. Cook's Note: To prepare your loaf pan for baking, you can also use a nonstick spray with flour already in it. Flouring the pan helps the bread rise well and prevents any collapse after it comes out of the oven. Per serving: Calories: 203; Total Fat 8 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 31 grams; Sugar: 16 grams Fiber: 2 grams; Cholesterol: 32 milligrams; Sodium: 212 milligrams

WHOLE WHEAT ZUCCHINI BANANA BREAD

Steps:

• Preheat the oven to 350.
• In a medium bowl, combine the flour, cinnamon, baking powder, baking soda and salt and mix well.
• In a separate large bowl, mash the bananas and then add the honey, egg, Greek yogurt, milk, vanilla and zucchini and mix well.
• Add the dry ingredients to the wet ingredients and stir until just combined.
• Pour the batter in a well-greased 9x5 bread pan.
• Bake at 350 for 45-50 minutes, until a toothpick in the center comes out clean.
• Let cool in the pan for 5-10 minutes, then turn out and cool completely on a wire rack.
• Store leftovers in the fridge after two days. This bread also freezes great and can be kept 3-5 months in the freezer.

BANANA WHEAT BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Freeze option: Freeze sliced loaf in resealable plastic freezer bag. To use, thaw at room temperature.

HONEY WHOLE WHEAT BANANA BREAD RECIPE

Steps:

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5 inch loaf pan.
• In a large bowl, beat oil and honey together. Add eggs and beat well.
• Stir in bananas and vanilla, then stir in the salt and cinnamon. Lastly, stir in the flour, just until combined.
• Add baking soda to hot water, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan.
• Sprinkle with cinnamon and swirl with a toothpick or the tip of a butter knife for a pretty marbled effect.
• Bake for 55 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.

WHOLE WHEAT BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Grease 9x5-inch loaf pan.
• Mix six first ingredients in a medium bowl.
• Add raisins and chocolate chips; set aside.
• Mix bananas, eggs, oil and vanilla.
• Combine both mixtures until well blended.
• Pour into prepared pan.
• Bake in center of oven 1 hour to 1 hour 5 minutes, or until toothpick inserted in center comes out clean.

WHOLE WHEAT CHOCOLATE BANANA BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly spray a 9x5 inch loaf pan or 16 muffin cups with cooking spray. Stir the skim milk and lemon juice together in a glass measuring cup; let stand until curdled, about 30 minutes. Whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
• Beat the eggs and sugar together with an electric mixer until smooth. Mix in the mashed bananas, the milk mixture, canola oil, and vanilla extract. Stir in the flour mixture just until all ingredients are moistened. Pour the batter into the prepared pan or muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour for a loaf, or 30 minutes for muffins. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

MOIST WHOLE WHEAT BANANA BREAD

Steps:

• Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch loaf pan.
• Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.
• Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.