RCI-BR.003.0431.001
Whole-wheat Banana Bread
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Farrell estate in Arlington, Texas in 1988.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 7 unit
- 1⅛ cup
- ⅓ cup
- 2 teaspoons
- 3 cups
- 2½ teaspoons
- ¼ teaspoon
- 1½ cups
Method
1
Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan with oil or nonstick spray.
2
Peel the very ripe bananas and place them in a large mixing bowl, then mash thoroughly with a fork until mostly smooth with some small lumps remaining.
3
Stir the raw honey, canola oil, and pure vanilla extract into the mashed bananas until well combined.
2 minutes
4
In a separate bowl, whisk together the whole wheat pastry flour, baking soda, and salt until evenly distributed.
5
Fold the dry ingredients into the wet ingredients using a spatula or wooden spoon, stirring until just combined and no dry flour is visible.
1 minutes
6
Fold the chopped pecans into the batter gently until evenly distributed throughout.
7
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
2 minutes
8
Bake in the preheated oven for 55-60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
60 minutes
9
Remove the bread from the oven and let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.