100% Whole Wheat Banana Bread
A tasty yet hearty banana bread. Lots of banana flavor, and nutmeg enhances the banana taste and adds a zing. Not too much sugar but just right amount makes this bread ideal for breakfast.
Yield
8 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
whole-wheat flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
nutmeg
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
vegetable oil
|
|
| 2 | tablespoons |
sugar
|
|
| 1 ½ | cups |
bananas
sliced (2 large) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
whole-wheat flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
nutmeg
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
vegetable oil
|
|
| 3E+1 | ml |
sugar
|
|
| 355 | ml |
bananas
sliced (2 large) |
|
Directions
Preheat the oven to 350℉ (180℃).
Combine the flour, baking powder, baking soda, and nutmeg in a mixing bowl. Stir to blend.
Put the eggs, oil, sugar and bananas in a blender. Purée until smooth.
Or mashed the bananas in another medium bowl, whisk together eggs, oil, sugar and mashed banana until well blended.
Pour the banana mixture into the flour mixture. Mix well.
Pour into an oiled 9 x 5 inch loaf pan.
Bake for 40 to 50 minutes.
Cool on a wire rack. Let stand 10 minutes before removing from pan.
Cool thoroughly before serving.
Slice and serve, the leftover slices can be put in a zip-lock bag, refrigerate for a few days or can be frozen for up to 1 month.
