I do a lot of baking with whole wheat flour - in fact, all my baking these days is with whole wheat flour. My two personal favorites are King Arthur Flour's white whole wheat and their whole wheat pastry flour. I took a regular white-flour recipe for banana bread and decided to try using half white whole wheat, and half whole wheat pastry flour. It came out absolutely magnificent. Now, I'm sure it would be just as good with all of one or the other, so if you don't feel like investing in two different types of whole wheat flour, fear not.
This is a banana bread you can feel pretty good about eating - low fat, whole grains, loads of bananas. But I promise that if you give it to someone, they won't taste it and say "Oh is this some fancy healthy kind of banana bread?" It's got that same down-home goodness of traditional banana bread, only even tastier. It is the mecca of banana bread, people. Please try it and enjoy.
Whole Wheat Banana Bread
adapted from Cooking Light Complete Cookbook
makes one loaf
1 cup white whole wheat flour
1 cup whole wheat pastry flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup unsalted butter, at room temperature
2 large eggs
3 medium sized ripe bananas, peeled and mashed
1/3 cup low-fat plain yogurt or sour cream
1 teaspoon vanilla extract
1. Preheat oven to 350.
2. Whisk together flours, baking soda, and salt in a medium bowl.
3. In a stand mixer or large bowl, beat sugar and butter at medium speed until well blended (about 1 minute). Add eggs, one at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture and beat at low speed until just moist.
4. Spoon batter into a loaf pan coated with cooking spray. Bake at 350 for one hour, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack, then remove from pan and cool completely on the wire rack.