There are days when a sweet bread sounds so good for breakfast or a mid-day snack. Banana bread would be one of our favorites around here. Usually, bananas don’t last long with 4 kiddos in the house but every once in a while, we’ll have a couple start getting dark or I’ll find a really good deal on already ripe bananas and I like to freeze some if that happens.
First, pull out your butter the night before to let it soften. Next, you’ll need to mill your flour or use whole wheat if you have it on hand.
You’ll also need sugar, eggs, mashed bananas, buttermilk (pictured is my powdered buttermilk – I keep it in powdered form since I don’t use it much – that way, I’m only making what I need), vanilla, baking soda, salt and nuts if desired.
Whole Wheat Banana Bread
Ingredients
- 1¼ cup sugar
- ½ cup butter, softened
- 2 large eggs
- 1½ cups mashed ripe bananas (about 3 med.)
- ½ cup buttermilk
- 1 teaspoon vanilla
- 2½ cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped nuts
Instructions
- Preheat oven to 350 degrees and grease the bottom of two loaf pans.
- In a large bowl, beat sugar and butter. Add in eggs until well blended. Add in the bananas, buttermilk and the vanilla, beating until it's smooth. Add in flour, baking soda and salt just until moistened. Stir in the nuts if you're adding them. 🙂
- Divide the batter between the two loaf pans and bake for about 1 hour if using 8-inch pans. If you're using 9-inch pans, bake for about 1 hour and 15 minutes or until you can insert a toothpick and have it come out clean.
- Let bread cool in the pans for about 10 minutes before removing. Enjoy.
