Quick Whole Wheat Banana Bread

stephanie tate

By
@state

I love my grandmother's original Joy of Cooking. I've taken a classic recipe and updated it to replace shortening with butter and whole wheat flour instead of white flour and added a few tweaks of my own. This bread includes the tang of dried apricots and lemon zest.

You can also make what we call the "Elvis Cake" by replacing the fruit with chocolate and peanut butter chips. Or double the recipe and make one of each. You get a breakfast bread and a dessert bread.


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Comments:

Serves:

8 1/2 x 4 1/2 inch loaf

Prep:

20 Min

Cook:

1 Hr

Ingredients

have all ingredients at room temperature before starting.
preheat oven to 350 degrees
1 3/4 c
whole wheat flour (sift before measuring)
2 1/4 tsp
double acting baking powder
1/2 tsp
salt
5 1/2 Tbsp
butter or earth balance butter substitute
2/3 c
sugar
1 tsp
grated lemon zest
1 to 2
beaten eggs
1 to 1 1/4
ripe mashed banana pulp
1 pinch
cinnamon
pinch
small pinch of freshly grated or dried nutmeg
1/2 c
chopped pecans (or nut of your choice)
1/4 c
chopped dried apricots

Directions Step-By-Step

1
Resift flour with baking powder and salt and set aside.
2
In a large bowl blend until creamy: butter, sugar and lemon zest.
3
Beat in eggs and banana pulp.
4
Slowly beat in the sifted ingredients to the butter mixture until smooth.
5
Fold in seasonings, apricots and nuts.
6
Bake in a pre-greased bread pan for 50 - 60 minutes. Bread is finished when a toothpick comes out clean. Allow the bread to cool before slicing.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Quick & Easy