Friday, June 24, 2011

Whole Grain Banana Bread

This banana bread has been brought to you by the King Arthur Whole Grain Cookbook.  It is moist and delicious and hearty without too much sugar.

Whole wheat flour has a party with honey and brown sugar and my substitute of greek yogurt for half of the butter only brings more health to the game.  Plus its banana bread - healthy already, right?

I really do think I enjoy banana bread made with whole wheat flour better than those with the white variety.  There is something about the ruggedness of the grain that pairs well with the strength of the banana.  

I love a slice in the afternoon spread with Greek yogurt and a touch of honey. 

Whole Wheat Banana Bread (King Arthur) 

1/4 cup (4 ounces) unsalted butter
1/4 cup (4 ounces) greek yogurt
1/2 cup (3 3/4 ounces) packed brown sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 ½ cups (12 ounces) mashed ripe banana (3-4 medium to large bananas)
¼ cup (3 ounces) honey
2 large eggs
2 cups (8 ounces) whole wheat flour, traditional or white whole wheat

Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch loaf pan.

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.

Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.

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