Each year we visit my boyfriend's parents in Hawaii and for breakfast his mom always has a loaf of whole wheat banana bread ready to go. It is dense, tasty and packed with all kinds of goodness that will help you power through the day. Her recipe varies each time she makes it and I love it every time! On our last trip I just had to ask her for her recipe. I made a few tweaks to it because I wanted to make it my own and of course the bananas in Hawaii are much better than what we get in Tahoe but this version still turned out pretty delicious. You can use this batter to make muffins or slice as bread and my favorite served with freshly ground peanut butter.
- 3 cups wheat flour
- 1 cup wheat bran
- 1/4 cup raw sugar
- 1/4 cup brown sugar
- 1 tbs. baking soda
- 1 tsp. salt
- 1/2 cup vegetable oil
- 1/2 cup plain non-fat yogurt
- 1 tsp. vanilla extract
- 2 egg whites plus 2 eggs, beaten
- 2 cups, very ripe mashed bananas
- 1 cup chopped nuts (almonds, walnuts or macadamia nuts)
- 1 cup raisins or cranberries (soak in water for 15 minutes)
Preheat oven to 325. In a large bowl combine the first 6 ingredients and stir. Next add the wet ingredients stir until evenly mixed using a mixer. Last add the nuts and raisins. Pour your batter into either bread pans or muffin pans and bake. Once the bread is ready let it cool before you serve.
Muffins: 20-25 minutes
Bread: 30-35 minutes
This batter in the recipe will fill two small bread pans or one large bread pan and one six-muffin pan.
Baking time will depend on your altitude, so your a tooth pick and check after 20 minutes.
Freeze half the bread once it is cooled and defrost when you are ready for it.