Honey sweetened whole wheat banana bread

!±8± Honey sweetened whole wheat banana bread

A quick search for recipes whole wheat banana bread will be up to a couple of possibilities. Everyone seems easy to replace only the refined white flour for whole wheat bread. Although the goal of eliminating refined grains is, there is little for the taste and texture of banana bread.

The biggest problem with simply substitute for white bread is whole wheat that is more dense and dry. If you do not consider to ensure that the banana bread to be too narrowand dry. My recipe for the flour evenly divided between two grains: wheat and oats. Wheat is a good, strong structure, while the taste of oats and softer feel.The absence of gluten in oats make them perfect for high-gluten wheat. Cook, like life, is all about balance.

I use honey to sweeten my most whole grain baked goods. There are two reasons for this. First, I think is the best sweetener can be used, as regards health and nutrition areaffected. Second, honey is extremely hygroscopic. This means that attracts and traps moisture. This helps keep the bread moist banana.

The third big change in this traditional recipe for banana bread at the choice of cooking fat. Butter would be the normal standby, and gives a pleasant flavor to baked goods. The problem with saturated fats when it comes to cooking, is that is solid at room temperature. This is true even when cooked. An unsaturated oil remains fluid and adds a moistfeel of baked goods. The only problem with vegetable oil substitute is in the taste, which does not offer much. I use walnut oil in my banana bread. In addition to being loaded with omega-3 fatty acids heart healthy, taste is incredibly good with bananas.

Ingredients

1 cup whole wheat flour

1 cup whole wheat flour oats

1 teaspoon baking powder

1 / 2 teaspoon sea salt

1 teaspoon cinnamon

1 / 4 teaspoon grated nutmeg

3 large or 4Very ripe bananas Media

1 / 2 cup walnut oil

2 large eggs

1 / 2 cup honey

2 teaspoons pure vanilla extract

Nuts 1 / 4 cup coarsely chopped

Directions

Preheat oven to 350 degrees F. Fat x 9 5 a loaf pan and set aside.

Put the flour, oatmeal, baking powder, salt, cinnamon and nutmeg in the bowl of food processor fitted with a multi-purpose knife. Pulse to combine several times to aerate. Transfer to a large mixingBowl.

Put the bananas in the bowl of food processor fitted with a multi-purpose knife. Process until well blended. Add the walnut oil. Pulse a few times until combined. Add eggs, honey and vanilla. Pulse until combined. Turn the mixer to be "on" and run for 3 minutes.

Add the banana mixture to the bowl with dry ingredients. Mix together until recently. Too much stirring will develop gluten and result in a hard bread.

TransferPut the dough into the pan with the bread and the chopped walnuts. Bake until a toothpick inserted in center comes out clean, about 1 hour. Allow to cool completely before serving.