Whole Grain Banana Bread

Remember when I said I'd be cooking a lot more with 100% whole wheat flour? Well, here you go.

Apparently this recipe is inspired by banana bread that is sold along the famous Road to Hana in Maui. Mmmm... doesn't that sound delicious? I opted to leave the chocolate chips and walnuts out of my version of this, hoping to find a simple, delicious, wholesome banana bread recipe and this is it! I found it on the first try! Yay!!!

 

This is super moist, delicious, and nutritious.

From WholeGrainGourmet.com

INGREDIENTS:

1 3/4 cup whole wheat flour
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1/3 cup unsalted butter, softened to room temperature
1/4 cup honey
1/4 cup packed brown sugar
2 eggs
1 1/2 cups mashed over-ripe bananas
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 cup hot (not boiling) water
1/2 cup dark chocolate chips (optional)

DIRECTIONS:

Preheat oven to 325 degrees. Lightly grease a 9x5 inch loaf pan with butter.

Combine flour, cinnamon, and salt in a medium bowl. Whisk together and set aside.

In a large bowl, combine butter, honey, and sugar, and beat for two minutes. Add the eggs and lightly beat until just combined. Mix in bananas and vanilla. Do not overmix. Gradually beat in the flour mixture in thirds.

Dilute baking soda in 1/4 cup hot water, then beat into batter.

If using, stir in, by hand, the chocolate chips.

Pour the batter into the pan and bake at 325 degrees for 52 minutes. (I know every oven is different and 52 minutes seems quite 'exact'. But this was the directions stated in the original recipe, and it was the perfect amount of time for me. This said, I still recommend checking at about 47 minutes for doneness, by inserting a knife to see if it comes out clean.)

Place on a wire rack to cool and enjoy, enjoy, enjoy.