Better Banana Bread

“It’s that time of year to get your bake on. You know you want to do it but you just don’t want the guilt after eating it. There are so many delicious banana bread recipes out there and one slice just begs for the next one. This recipe is a little different. It is very good tasting and with white whole wheat flour and walnuts, a healthier version and one slice is very satisfying.”

– Carolyn

Method

1. Preheat oven to 350 degrees. 
2. Butter and flour 9×5 loaf pan.
3. In a medium bowl, whisk together flour, baking soda, baking powder and salt.  Set aside.
4. In the bowl of an electric mixer, beat butter and sugar together about 2 minutes, until light and fluffy. 
5. Add the eggs one at a time, beating well after each. 
6. Add the mashed bananas, lemon juice and vanilla and mix well.  It is ok that this batter now looks a bit curdled.
7. Add flour mixture and beat on low speed just until incorporated.  Do not over-mix. 
8. Pour batter into prepared loaf pan and bake until a tester inserted into the center comes out clean. 
9. Let bread cool in pan for 10 minutes and then turn out onto a wire rack to cool completely. 
10. To store, wrap bread in foil and refrigerate or freeze. 

Tips

• This bread is a little denser than other banana breads and it can be toasted which is absolutely delicious with a smear of butter on it.
• I must confess that I have more than my share of bread baking pans and I really think I get the best results with mini foil pans. My breads bake up perfect every time in them and I do not have the problem of over-browning before the batter is fully baked. However, I did not use them this time. 

---

If you try this recipe, let me know what you think by sending me an email. I would love to hear from you!