{my favorite banana bread recipe}

June 12, 2011

It is no secret around here that Jeremy hates that my attempt to push whole wheat on him and everything I come in contact with. Over time he has given in to most things, but whole wheat pasta is one he will not at all eat. This all brings me to yesterday, we have 6 super ripe bananas that all need to be eaten immediately, pitched, or frozen for use in smoothies. To my surprise Jeremy requested I make my extra healthy banana bread. As little as the man requests a recipe I make(not bc they are bad but bc he doesn't care what he eats 90% of the time), I jumped on the chance to make something around here that was requested. And since it has been ages since I posted my recipe, I am reposting it today. 

Whole Wheat Banana Bread

1 2/3 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup Splenda
2 tablespoons sugar
2 eggs
1/2 cup olive oil
3 1/2 bananas, very ripe, mashed
2 tablespoons light sour cream or yogurt
1 teaspoon vanilla extract
2/3 cup pecans, toasted and chopped (optional)


    Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
    Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, sour cream, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

    Notes: I've made this in both a glass pyrex pan and a metal pan, the glass pyrex works best. This morning I made it, lined with wax paper and did not grease the pan and it slide out perfectly.  All I had to do was run a knife around the loaf first. Also I promise you can not taste the olive oil!