Banana bread has to be one of the first things I taught myself how to bake when I was a young teenager. That and real bread. I’m telling you, I could live on bread alone, the Man doesn’t understand… I don’t try to teach him. Women and bread just go together.
My recipe has come quite a long way since that first baking experience, but it’s been all for the better.
I present to you – Whole Wheat Banana Bread Muffins –
Get yourself some ripe bananas. The blacker the better. These where just kinda spotted.
and beat the daylights out of ’em
You should end up with banana soup
Next, add 2 eggs, 2/3 cup yogurt, and 1/3 cup oil
and beat it up again
add .5 cup brown sugar, packed
and a teaspoon vanilla. and use real vanilla. just do it. now.
next measure out 2.5 cups whole wheat flour, teaspoon of salt, and a teaspoon baking soda
Stir the dry ingredients together, then gently stir the dry into the wet with a spoon. I have read that adding a little orange juice to whole wheat recipes helps with the slightly bitter taste that ww can have. I was fresh outta orange juice, so I took a louisiana orange and squeezed about a tablespoon of juice out. Then gently mixed it in. You don’t want to over mix muffins.. It makes them tougher.
Spray muffin pans and get to it.
Bake at 350 for about 24 minutes, or till they look like this…
Let cool as long as you can stand it then eat two. Just like I did.
Very yummy. Moist. Can you see the bits of banana? And the whole wheat makes them more filling than the original. Not bad on the nutritional info, either:
Granted, they are small, but you could either fill up the muffin tins more to make 12, or just eat two and still be alright. I don’t feel bad about eating these AT ALL. Good ingredients. Good flavor. Good snack. Try it.
I have been very flexible with this recipe, too. I’ve added chopped nuts (pecans!), I’ve omited the oil completely, adding applesauce. It works fine, just makes the muffins a little more spongier. I’ve used sour cream instead of yogurt. I guess, if you just HAD to, you could use regular all purpose flour too. Or half and half. Don’t be afraid of whole wheat, though. It adds a nice texture, helping you not feel like you are eating fluff. And becoming fluffy as well 🙂 My family absolutely loves these. My girls eat them up as fast as they can, and I let them, knowing that they are a lot more healthy than some store-bought junk food I could have given them.
Whole Wheat Banana Bread
3-5 ripe bananas
2.5 cups whole wheat flour
.5 cup brown sugar
2/3 cup non fat plain yogurt
2 eggs, beaten
1/3 cup oil (canola)
1 tsp vanilla
1 tsp salt
1 tsp baking soda
Bake at 350 for 23 minutes making 24 muffins. a little longer for 12 muffins. and about 1 hr if making a bread loaf.