The Blonde Baker: This Bread is Bananas (B-A-N-A-N-A-S)

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. 

Cover Photo