Whole Wheat Banana Bread(From New York Times National Foods Cookbook)
A hearty, wholesome banana bread with whole wheat flour, ripe bananas, and a hint of buttermilk, perfect for breakfast or snacks, appealing to health-conscious bakers.
Ingredients
Instructions
- Cream together the butter and sugar until smooth and fluffy.
- Beat in the egg until well incorporated.
- Sift together the whole wheat flour, unbleached white flour, baking soda, and salt.
- Combine the bananas with the buttermilk or yogurt to create a smooth mixture.
- Mix the dry ingredients into the creamed butter mixture, then fold in the banana mixture.
- Pour the batter into a greased loaf pan.
- Bake in a preheated oven at 350°F (175°C) for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and slicing.
Tips & Substitutions
For added flavor, consider folding in chopped nuts or chocolate chips. If you're out of buttermilk, plain yogurt or a mixture of milk and vinegar can work as substitutes. Be sure not to overmix the batter to keep the bread light and fluffy. For a sweet twist, you might try adding a teaspoon of vanilla extract or cinnamon to the batter.
Serving Suggestions
Serve this whole wheat banana bread warm with a pat of butter or a drizzle of honey for breakfast. It pairs beautifully with a cup of coffee or tea. For a delightful dessert, try serving with a scoop of vanilla ice cream or alongside a slice of Pineapple Fluff Cake for a refreshing contrast.
Storage & Reheating
Once cooled, wrap the banana bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a freezer-safe bag. To reheat, simply thaw at room temperature or warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Banana Bread(From New York Times National Foods Cookbook) contains roughly 350 calories, with 3g protein, 25g carbohydrates, and 26g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1532mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of flour for this recipe?
Yes, you can experiment with different flours like oat or spelt, but keep in mind that the texture and flavor might change. If using a gluten-free flour, consider adding a binder like xanthan gum to maintain the bread's structure.
How can I tell when the banana bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, you can tent it with aluminum foil during the last 15 minutes of baking.
Can I make this banana bread vegan?
Absolutely! Substitute the egg with a flaxseed meal or a chia seed mixture (1 tablespoon of seeds mixed with 2.5 tablespoons of water), and use coconut oil or a vegan butter alternative instead of regular butter. The buttermilk can be replaced with plant-based yogurt or almond milk mixed with a bit of vinegar.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).