Whole Wheat Banana Bread

December 14, 2007

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A breakfast bread so packed with flavor and pizzazz you’ll want to make it a permanent part of your morning routine. SAM

1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup granulated sugar
1/4 cup light brown sugar
1/4 cup vegetable or olive oil
1 egg
2 very ripe bananas, mashed (1 cup)
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease and flour an 8 x 4-inch loaf pan and set aside. In a small bowl, combine the all-purpose flour, whole wheat flour, baking soda, and salt. In the bowl of an electric mixer, combine the sugar and oil. Beat on medium speed for 2 minutes. Add the egg and beat until lemon colored. Reduce speed to low and add the flour mixture alternately with the bananas, beginning and ending with flour, and blending well after each addition. Add the vanilla extract.

Pour the batter into the prepared pan and bake for 45 minutes, or until a wooden pick inserted in the center comes out clean. Remove to a wire rack and cool in the pan for 15 minutes. Remove from the pan and cool completely on the wire rack. Wrap tightly and store in the refrigerator. Bread will be better the second day.
Makes 1 loaf, or 16 servings.

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