15 Responses to “Gina's Whole Wheat Banana Bread”

Comments

Read below or add a comment...

  1. YYYYES!!!! Hooray for scrumptious banana bread – love Gina’s recipe! :-)

  2. Soooooo yummy!

    PB – no carrots! Silly guy.

  3. norak82

    nice candle!!! :)

  4. I love banana bread!

    I tried to be vegetarian today too – I ended up having shrimp at lunch accidentally (I just forgot). But maybe I’ll try tomorrow.

  5. Ohh there is nothing bettwe than fresh baked bread and make sure to spread it with PB and top with cereal or wheat germ!

  6. YEAHHHH! i’m so glad you liked it!!
    i need to buy some bananas and let them go brown so i can make some more :D
    thanks for the shout out, friend!

  7. Lauren

    Amazing- I added chocolate chips.

  8. bananafever

    Thank you soooo much for posting this recipe. I found it by searching for banana bread and sucanat. Japanese summer is spoiling bananas before my very eyes, and so a recipe calling for 4 was even better. My bananas had almost liquified in their skins.

    I liked your changes, but I added my own. I used only 1 cup of sucanat, and ended up with a half cup of walnuts which I preroasted lightly plus a half cup of raisins (added the raisins to the wet) and the walnuts to the dry. I once read that the use of an oil helps loaf cakes/breads to keep better, so I added 1 Tbs of coconut oil to the wet ingredients.

    I pondered about muffins, but just went with 2 loaf tins in the end (one glass and one metal) both coated with coconut oil. They seemed to come out the same. Only needed about 40 mins to cook in a fan-forced oven the size of a shoe box. The loaves came out beautifully and the spices are wonderful. Perhaps because it only uses baking soda, I found there was no bitter aftertaste. Being wholewheat too, I am happy to give this to my little girls as a not overly sweet but healthy snack. This is a real keeper!

  9. You can also sub the yogurt for sour cream.. I know I know not as healthy, but makes it SO moist it sticks to the roof of your mouth. That’s a Martha Steward secret!
    -Sylvia

  10. I’ll try to put this to good use immdeiaetly.

  11. Elizabeth

    I found this recipe today as I was looking for a healthy desserty way to use up those frozen bananas from this past summer that I didn’t use making smoothies! The recipe was wonderful and made yummy bread! Not too sweet and so healthy! yay! The only thing I changed was that I only used one 8×4 loaf pan, and used over half the batter, but not quite all of it for just the one pan as I would be afraid it would burn before cooking through the middle if I used all of it. I used the rest of the batter in mini muffin cups, and it made about 12 – 15 of those – took 10 minutes (also delicious – I probably ate about 6 of those right out of the oven :)) I also omitted the raisins all together and added 1/4 C chopped walnuts. Looks great with them sprinkled on top before baking as well. Thanks again for the post. Happy Baking!

    Liz

Leave A Comment...