I really enjoy making quick breads such as this one.  I find them extremely comforting and once they come out of the oven I always feel I’ve made something substantial.  This particular bread is quite healthy because it’s made with whole wheat flour as opposed to white flour.  The bananas provide a substantial and sustainable boost of energy and the walnuts are an excellent source of protein and are rich in fiber and antioxidants.  So there is absolutely no feeling guilty about enjoying this bread!  Just try not to eat the whole thing in one sitting…

The only planning in advance you need to do is buying the bananas and letting them sit on your counter for a few days until they are good and dark….very dark.  Over ripe.  I’m a bit picky with my bananas if I’m just peeling one and eating it.  It must be yellow, preferably with no spots at all.  But when you are making a banana bread, the blacker the better.  They become super sweet and moist.  And that keeps the bread very moist.

A slice of this bread is great for breakfast or a snack anytime of day – and, honestly you don’t even have to toast it.  It’s perfect plain, however, if you are so inclined, feel free to toast up a slice and slather it with some cream cheese or butter (or not for those keeping things on the healthy side).  Either way, I promise you that your home with smell intoxicating while this is baking in the oven!

Here’s what you need to make one loaf…

Recipe

1 1/2 cups whole-wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, room temperature

3/4 cup sugar

2 large bananas, mashed, very ripe

2 eggs

1/2 cup chopped walnuts

Method

Preheat oven to 350 degrees.  Grease and flour a standard loaf pan (I use a Pyrex).

In a medium bowl stir together the flour, baking soda and salt.  Set aside.  In a large bowl beat together the butter and sugar until blended.  Beat in the banana, then beat in the eggs until completely mixed.  Add the flour mixture into the egg mixture in three additions, being careful to not over mix.  Stir in the walnuts with a spatula just until blended.

Spread the mixture into the loaf pan and bake for 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.  Cool in the pan for about 15 minutes, then turn onto a wire rack to cool completely.

This recipe is adapted from a Williams Sonoma cookbook.

Whole-Wheat Banana Nut Bread

 

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Author: Feasts And Fotos

Ingredients

• 1½ cups whole-wheat flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 stick unsalted butter, room temperature
• ¾ cup sugar
• 2 large bananas, mashed, very ripe
• 2 eggs
• ½ cup chopped walnuts

Method

1. Preheat oven to 350 degrees.  Grease and flour a standard loaf pan (I use a Pyrex).
2. In a medium bowl stir together the flour, baking soda and salt.  Set aside.  In a large bowl beat together the butter and sugar until blended.  Beat in the banana, then beat in the eggs until completely mixed.  Add the flour mixture into the egg mixture in three additions, being careful to not overmix.  Stir in the walnuts with a spatula just until blended.
3. Spread the mixture into the loaf pan and bake for 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.  Cool in the pan for about 15 minutes, then turn onto a wire rack to cool completely.

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