Owl Creek Farm » Recipes » Unused Recipes » Banana Bread

Banana Bread

by Amy
A super banana-y bread made with whole wheat; chocolate chips optional but yummy! Reduced sugar from many banana breads, the banana provides the rest of the sweetness.
bananabread

 

bananabread

Banana Bread

Owl Creek Farm owlcreek.ca
A super banana-y bread made with whole wheat; chocolate chips optional but yummy! Reduced sugar from many banana breads, the banana provides the rest of the sweetness.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Bread
Cuisine American
Servings 1 - 9x5" pan

Ingredients
  

  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/3 cup brown sugar
  • 2 eggs ,
  • 2 1/3 cups mashed overripe bananas

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  • In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  • Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Tried this recipe?Let us know how it was!

 

Amy
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5 comments

Tamara August 22, 2014 - 1:17 pm

Thank you for sharing this recipe!! My best friend loves banana bread and now I can make it fresh for her.

Reply
Tina Warren February 7, 2014 - 2:58 pm

A while back you had an amazing recipe on the blog for large batch banana or pumpkin bread. Itused 6 cups of flour, about as much sweetener, abd made the best banana bread I have ever tasted. I tried searching but can’t find it! Do you have it stored somewhere or could you repost?? Pppplllleaaaaasssse?

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Amy February 26, 2014 - 8:36 am

I am so sorry, I periodically go through and clean up posts and recipes that 1) I don’t use any more and 2) have no feedback; I’ve looked everywhere and can’t find where this one is. If I find it, I’ll send it to you via email.

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Amy May 7, 2014 - 4:45 pm

Tina, I hope you see this! I found it on the way back Internet archive! Here’s the whole post, I’ll make a new post soon:

My husband and kids adore banana bread but let’s face it, most recipes have so much sugar and white flour that it’s no better then cake, and with a diabetic hubby and kids who don’t need any extra sugar, I needed something healthier, but still loaded with flavour. I make 5 smaller loaves at a time , but this recipe can be adapted easily to make larger loaves or regular or mini muffins. Just adjust your oven heat and baking times. Once cooled, they can be frozen and thawed at any time!

Side note: yes, I live in Canada now, flavor is now flavour… I don’t go so far as to use metric for cooking though

Preheat oven to 350F. Make sure your oven is at 350F before the pans go in.

Generously grease 5 loaf(8.5″ x 4.5″) pans.

In an enormous mixing bowl, combine:

4 eggs
Total of 6 cups mashed banana and pumpkin puree – I use 4c banana and 2c pumpkin. You can also use more, up to 8 cups, and you can use all pumpkin, all banana, or any combination.
Total of 2 cups melted butter/margarine/oil and applesauce – I use 1c butter and 1c applesauce, unsweetened
1 cup milk or plain yoghurt
In a large mixing bowl, combine:

Total of 6 cups flour – I use 2c white, 4c whole wheat, but you can change it up and use all whole wheat, all white, add in some oat flour, etc
Up to 3 cups sugar/sweetener. Most recently, I used 1.5c Splenda to really cut the carbs for my hubby. You can use white, brown, or a combination. 3 cups is the typical amount for most banana breads.
4 tsp baking powder
4 tsp baking soda
2 tsp salt (can cut to 1tsp, but salt is needed to ensure an even rise)
Add flour mixture to banana/pumpkin mixture and stir/fold just enough to mix in all dry floury spots (don’t over mix!).

If desired, add:

2-4 cups chocolate chips and 1-2 cups walnuts (or any nut). I leave these out usually.
Pour/scoop into prepared pans.

Bake for 50 minutes, check with a toothpick. If needed (toothpick doesn’t come out clean), bake for an additional 5-15 minutes, until toothpick comes out clean. Remember if you use larger or muffin pans, you’ll need to adjust your time.

Immediately remove from pans onto wire racks and cool for 10-15 minutes. Slice and serve plain or with butter, jam, etc. Enjoy!

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Tina Warren May 7, 2014 - 6:31 pm

Thank you!! I’m nearly in tears I am so happy!! This was truly the best banana bread I ever made!!

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