Over the weekend I stumbled across a recipe for whole wheat banana bread on the Paprikahead site. I did a little bit of tweaking to adapt it to what my husband and I were looking for and we had sweet success. Oh yes... it was SO good. And fairly easy.
I used my 12-inch long bread panI'd purchased using some of my Swagbucks. I highly recommend this pan; it has been wonderful! We ended up getting two of them so that I could do one big batch of breadbaking early in the week and then not have to bake again for a few days.
I noticed that a couple of Paprikahead's commenters had mentioned their loaf was gooey and sank in the middle. Using the longer loaf pan may have helped me avoid having the same problem, but I also added additional flour... see my note in the recipe.
Here's what worked for us:
The night before, combine two cups of wheat flour (I used freshly ground hard white wheat) with 1 1/3 cups of water, plus two tablespoons of vinegar. Be sure the flour is saturated, cover it, then leave it on the counter overnight, or about 14 hours.
The next morning, butter one long loaf pan and preheat the oven to 350.
Mash two large, ripe bananas in a large bowl.
1 tsp vanilla extract
1 tsp salt
1/2 tbsp baking soda
1/4 c sugar (you *should* be able to substitute honey if you prefer)
3 tbsp butter, melted
1/2 cup chopped walnuts
Using wet hands, mix everything in with the soaked flour mixture. IMPORTANT: Keep an eye on your dough here. Mine was still very wet, so at this point I added an additional 3/4 cups of flour to get it to the right consistency... it shouldn't be soupy, but it should still be pourable, kind of like a thick cake batter.
Pour into your buttered loaf pan and bake for approximately 50 minutes, until golden brown. If a toothpick inserted into the center comes out clean, it's ready to come out of the oven.
Let the bread sit for at least 30 minutes before serving, and don't be surprised if it's gone by the end of the day :o)
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