Are you ready to elevate your banana bread game? This Whole Wheat Graham Cracker Banana Bread is not just your ordinary loaf; it’s a wholesome, delicious twist that combines the nutty goodness of whole wheat flour with the natural sweetness of ripe bananas. Perfect for breakfast, a snack, or even dessert, this recipe is a must-try for anyone looking to indulge guilt-free! With just a few simple ingredients and minimal prep time, you'll have a warm, mouthwatering treat that fills your kitchen with an irresistible aroma. Get ready to impress your family and friends with this delightful twist on a classic favorite!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 3 ripe bananas, mashed
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick cooking spray to prevent the banana bread from sticking.
- In a medium mixing bowl, combine 1 1/2 cups of whole wheat flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these dry ingredients together until well mixed, ensuring there are no lumps.
- In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1/2 cup of sugar using an electric mixer or a whisk. Beat until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add the 2 large eggs to the butter-sugar mixture, one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Incorporate the 3 ripe bananas, which should be mashed until smooth, into the wet mixture. Add 1 teaspoon of vanilla extract and mix until everything is well combined.
- Gradually add the dry flour mixture to the wet ingredients, stirring gently with a spatula or wooden spoon. Mix until just combined; be careful not to overmix, as this can make the bread dense.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If desired, you can sprinkle some additional whole wheat flour or oats on top for added texture.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Keep an eye on the bread during the last few minutes of baking to prevent over-browning.
- Once baked, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Slice the banana bread once it has cooled, and enjoy it plain or with your favorite spread. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Tips
- Use Overripe Bananas: The riper the bananas, the sweeter your bread will be. Look for bananas with lots of brown spots for the best flavor!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf, so stir gently!
- Add Nuts or Chocolate Chips: For an extra crunch or a hint of sweetness, consider adding chopped walnuts, pecans, or chocolate chips to the batter.
- Check for Doneness: Ovens can vary, so start checking your banana bread a few minutes before the 50-minute mark. Insert a toothpick; it should come out clean when the bread is done.
- Cool Properly: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain its shape and prevents it from becoming soggy.
- Storage: To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for a longer shelf life!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
