Whole Wheat Banana Bread

January 17, 2009

In order to successfully incorporate whole wheat flour into a baked good, you need a moist recipe — here mashed banana and yogurt provide the  extra moisture.

Recipe

Dry

  • 3/4 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp salt

Wet

  • 2 eggs at room temperature
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 1/2 cups mashed ripe bananas
  • 1/2 cup canola oil
  • 1/8 cup plain yogurt
  • 1 tsp vanilla
  • 1/2 cup coarsely chopped walnuts
  • 1/4 cup dried cranberries

To bring eggs to room temperature quickly, cover with warm water.  Preheat oven to 35o F.   Stir together dry ingredients.  Beat eggs and sugars on medium for 8 minutes, then beat in oil slowly.   Next, beat in banana, yogurt and vanilla.  Stir in the dry ingredients, walnuts and cranberries.  Spray a large loaf pan with Pam and pour in the batter.  Bake until a toothpick comes out clean, about an hour and fifteen minutes.  If top starts to brown, tent some foil over the top.

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