Whole Wheat Banana Nut Bread

Please tell me I’m not the only one who refuses to eat a banana but will absolutely devour a slice of banana bread? No? Just me? Okay then. But seriously, this one’s a keeper.

This whole wheat banana bread is rich and filling, with just the right amount of sweetness. The whole wheat flour gives it that deep, toasty color and a little extra heft which means it totally counts as breakfast, snack, or dessert (especially with a schmear of cream cheese on top, if that’s your thing. Spoiler: it’s absolutely my thing!).

Let’s Bake!

• Preheat oven to 350 degrees.
• Grease and flour an 8 1/2 inch loaf pan.
• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a large bowl, cream the butter and sugar with a hand mixer until light and fluffy.
• Beat in the eggs until fully incorporated, then add the mashed bananas. (I’m not going to lie, the mixture is going to look a little like it curdled, but don’t panic, it’s fine)
• Add the banana mixture to the dry ingredients and stir gently until just combined.
• Add the nuts and give everything one more stir.
• Pour the mix into the prepared loaf pan.
• Bake until a toothpick inserted into the center comes out clean (about 50-60 minutes).
• Cool completely before slicing.

If you’re baking for a crowd, this can be easily doubled to pour into two loaf pans.

*On baking day, I realized all I had was almonds in my pantry. I did, however stumble upon a bag of glazed pecans which I chopped and substituted. I was worried it was going to turn out too sweet, but it came out perfectly.

Eat well, friends!

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