Banana Bread White Whole Wheat Flour

There’s nothing quite like the smell of freshly baked banana bread wafting through your home. And this recipe for Banana Bread White Whole Wheat Flour is not only delicious, but it’s also a healthier take on a classic recipe. Made with white whole wheat flour, ripe bananas, and a few other simple ingredients, this banana bread is sure to become a favorite in your household.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup melted butter
• 1 teaspoon baking soda
• Pinch of salt
• 3/4 cup sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups white whole wheat flour

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the mashed bananas and melted butter.
3. Add the baking soda and salt, and stir to combine.
4. Mix in the sugar, beaten egg, and vanilla extract.
5. Add the white whole wheat flour and mix until just combined.
6. Pour the batter into a greased loaf pan.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Allow the bread to cool in the pan for 10-15 minutes before removing it from the pan and slicing.

Nutritional Information:

Per serving: Calories: 206, Fat: 7g, Carbohydrates: 35g, Fiber: 3g, Protein: 3g

Cooking Time:

50-60 minutes

Equipment:

• Large mixing bowl
• Loaf pan
• Measuring cups and spoons
• Mixing spoon or spatula

Serving Suggestions:

This banana bread is delicious on its own, but you can also top it with a smear of butter or cream cheese. Serve it for breakfast or as a dessert with a scoop of vanilla ice cream.

Variations:

Try adding in some chopped nuts, chocolate chips, or dried fruit to the batter for added texture and flavor.

Substitutions:

If you don’t have white whole wheat flour, you can use regular whole wheat flour or all-purpose flour instead. You can also substitute the butter for coconut oil or vegetable oil.

Storage:

Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Tips:

• Make sure your bananas are ripe for the best flavor and texture.
• If you don’t have a loaf pan, you can use a muffin tin or a cake pan instead.
• Don’t overmix the batter, or your banana bread may become tough.

Notes:

White whole wheat flour is made from a different type of wheat than regular whole wheat flour, which gives it a milder flavor and lighter color. It’s also higher in fiber and nutrients than all-purpose flour.

Frequently Asked Questions:

• Can I freeze this banana bread?

Yes, you can freeze this banana bread for up to 3 months. Wrap it tightly in plastic wrap or aluminum foil, and then place it in a freezer-safe container or bag.

• Can I use brown sugar instead of white sugar?

Yes, you can use brown sugar instead of white sugar for a slightly different flavor and texture.

• Can I use oil instead of butter?

Yes, you can use oil instead of butter if you prefer. Coconut oil or vegetable oil both work well.

Personal Thoughts:

This recipe for Banana Bread White Whole Wheat Flour is one of my favorite recipes to make. It’s easy to put together, and it always turns out moist and delicious. I love that it’s made with healthier ingredients like white whole wheat flour, and that it’s a great way to use up ripe bananas. Whether you’re looking for a breakfast treat or a dessert, this banana bread is sure to hit the spot.

Overall, this recipe is a must-try for anyone who loves banana bread. It’s a classic recipe with a healthy twist, and it’s perfect for any occasion. So why not give it a try for yourself?