Are you ready to elevate your banana bread game to a whole new level? Say goodbye to your ordinary recipes and hello to the delightful, nutty flavor of Graham Flour Banana Bread! This scrumptious loaf combines the natural sweetness of ripe bananas with the wholesome goodness of graham flour, creating a treat that's not only delicious but also perfect for breakfast, snacks, or dessert. With just a few simple ingredients and a little bit of love, you'll have a mouthwatering banana bread that will have everyone asking for seconds. Get ready to impress your family and friends with this easy-to-follow recipe that promises to be a hit in your kitchen!
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup graham flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 1/2 cup sugar
- 1/4 cup melted butter
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal of the banana bread.
- In a large mixing bowl, combine 1 cup of graham flour and 1/2 cup of all-purpose flour. Add 1 teaspoon of baking soda and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are well mixed and set aside.
- In another bowl, mash 3 ripe bananas with a fork or potato masher until smooth. You should have about 1 to
- 5 cups of mashed bananas.
- Add 1/2 cup of sugar to the mashed bananas and mix well. Then, stir in 1/4 cup of melted butter, followed by 2 eggs and 1 teaspoon of vanilla extract. Mix until all the wet ingredients are fully combined.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or wooden spoon. Be careful not to overmix; it’s okay if there are a few lumps remaining.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula if necessary. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top is browning too quickly, you can tent it with aluminum foil during the last 15 minutes of baking.
- Once baked, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, slice the banana bread and serve. Enjoy your delicious graham flour banana bread!
Tips
- Choose the Right Bananas: For the best flavor and sweetness, use very ripe bananas with plenty of brown spots. The riper the bananas, the sweeter your bread will be!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf, so be gentle and embrace a few lumps.
- Add Mix-ins: Consider adding walnuts, chocolate chips, or dried fruit for an extra flavor boost. Just fold them in gently before pouring the batter into the pan.
- Check for Doneness: Ovens can vary, so start checking your banana bread a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cool Properly: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents it from becoming soggy and helps maintain its texture.
- Storage Tips: Keep your banana bread wrapped tightly at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze slices for a quick snack later!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
