Homemade Whole Wheat Banana Bread
|Unsalted butter||1 Cup (16 tbs) (1 Stick, 4 Ounces)|
|Packed light brown sugar/Dark brown sugar||1 Cup (16 tbs) (3.75 Ounce)|
|Baking soda||3⁄4 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Mashed ripe bananas||1 1⁄2 Cup (24 tbs) (12 Ounces, 3-4 Medium To Large Bananas)|
|Honey/Raw sugar||1⁄4 Cup (4 tbs) (3 Ounce)|
|Whole wheat flour||2 Cup (32 tbs) (8 Ounce)|
|Chopped walnuts||1 Cup (16 tbs) (2 Ounce)|
Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch loaf pan.
Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.
Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.