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Recipe of the Year 2018: King Arthur Flour’s Whole-Grain Banana Bread
Ingredients
  • 16 ounces thoroughly mashed banana about 4-5 medium bananas
  • 3 1/2 ounces vegetable oil
  • 7 1/2 ounces brown sugar
  • 2 large eggs
  • 1 t. vanilla extract
  • 4 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 4 ounces King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
  • 1 t. baking soda
  • 1/2 t. baking powder
  • 3/4 t. salt
  • 1 t. ground cinnamon optional
  • 2 ounces chopped walnuts optional
Instructions
  1. Prepare a 9 inch by 5 inch loaf pan by lightly greasing it. Preheat oven to 350 degrees F (325 degrees F. if you are using a glass or stoneware pan).
  2. Mix mashed banana, oil, sugar, eggs and vanilla together.
  3. Mix flours, baking soda, baking powder, salt, cinnamon and chopped walnuts into the banana mixture. Be sure to mix until all the ingredients are thoroughly combined.
  4. Put the batter into your pan and bake in a 350 degree F. oven for 75 minutes or until the bread feels set on the top. I had to cook my bread for about 95 minutes. To be sure your bread is done, you will want to use a digital thermometer to check the doneness of the bread. Your bread will be done when it reaches 205 degrees F. when the thermometer is inserted in the center of the cake. Alternatively, you can use a thin knife to pierce the cake. You cake is done when the knife comes out clean--with no wet batter sticking to the knife.
  5. Remove the bread from the oven and let it cool in the pan for about 15-20 minutes. When the bread is cool, use a knife to loosen the edges of the bread from the pan. Be careful here. Then, turn your bread out onto a rack to cool it completely before cutting. I found the bread a bit soft for cutting on the first day. By day two, the bread cut easily.