Adapted from Ovenly by Agatha Kulaga and Erin Patinkin
Made with flax meal and maple syrup, this whole wheat banana bread is earthy and comforting.
Servings: One 9 x 5-inch loaf
Prep Time:15 Minutes
Cook Time:50 Minutes
Total Time:1 Hour 5 Minutes
Ingredients
¾ cupall-purpose flour, spooned into measuring cup and leveled-off
¾ cupwhole wheat flour, spooned into measuring cup and leveled-off
¼ cupflaxseed meal
1 tablespoonbaking powder
1½ teaspoonsbaking soda
½ teaspoonsalt
⅔ cupmaple syrup (see note)
2 large eggs
⅓ cupcanola or vegetable oil
¼ cup(packed) light brown sugar
1 teaspoonvanilla extract
⅓ cupsour cream (preferably full-fat)
1 cupmashed bananas, from 2 to 3 brown, spotty bananas
Instructions
Preheat the oven to 350°F and set an oven rack to the middle position. Grease a 9×5-inch loaf pan with non-stick cooking spray.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, flaxseed meal, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the maple syrup, eggs, oil, brown sugar and vanilla extract. Add the sour cream and mashed banana, and whisk until smooth.
Using a rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Pour the batter into the prepared loaf pan.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let cool in the pan for about ten minutes, then turn out onto a rack to cool completely.
This is best served slightly warm from the oven, when the crust is crisp and the bread is tender, but it keeps wrapped in foil on the countertop for a few days.
Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Note: The original recipe calls for ½ cup maple syrup. My family prefers it a bit sweeter, but for a less-sweet banana bread, use the original amount.