This is yet another amazing banana bread recipe! It is a “healthier” version because of the whole-wheat flour, but don’t worry – it still tastes just as great. There is truly nothing like the smell of banana bread baking in the kitchen. My mother handed down this recipe to me a few years ago; she used to make this recipe every Sunday for my family during my childhood. It is so easy to follow, and I firmly believe anyone can make this banana bread. I hope you enjoy this recipe as much as I do!
Ingredients
1 stick unsalted butter at room temperature
¾ cup granulated sugar
2 eggs
1 cup unbleached, all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup whole-wheat flour
3 large, ripe bananas, mashed
2 teaspoons vanilla extract
½ cup coarsely chopped pecans
Directions
Preheat oven to 350 degrees F. Grease a 9x5x3 inch bread pan, or a 9 inch pie pan.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift all-purpose flour, baking soda, and salt together, stir in whole-wheat flour and add to creamed mixture, mixing well. Fold in mashed bananas, vanilla, and pecans.
Pour mixture into the prepared pan. Bake for 40 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Enjoy warm, with butter.