100% Whole Wheat Banana Bread

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Finally i cracked the code to a 100% whole wheat banana bread... Yes I made a banana bread that was full on wheat flour and zero on white flour. A banana bread that was moist, soft and not so crumbly... A banana bread with the right amount of sweetness and perfect for breakfast... And more of all, it is my own recipe. I didn't copy it from anywhere nor did I use any recipe for reference. The key here is using brown heavily speckled bananas, molasses and buttermilk. You know we need the right amount of wet ingredients to give the bread some moistness. And then use brown sugar, it adds more moisture and keeps your bread soft, moist and light.

The recipe is simple. Mix the wet ingreients, set aside. Mix the dry ingredients, set aside. Gently fold the wet into the dry. Tada and you have your batter. If you feel that your batter is two dry, then add a couple more tablespoons of buttermilk and mix gently. I used the Aashirvad atta that you get in Indian stores and I am not sure how the whole wheat pastry flour or white whole wheat flour would work on this recipe. Whatever you use, be sure that the batter is not too thick or too runny. However you have a point to note, the bread stays nice and soft and moist for two days but then it starts leaving off its moisture.

~*What U Need*~ Whole wheat flour - 1 3/4 cups Brown Sugar - 1/4 cup Molasses - 2 tbsp Baking powder - 1/2 tsp Baking soda - 1/2 tsp Vegetable oil - 1/3 cup Eggs - 2 Bananas, over ripe - 2, medium/ 1 cup Buttermilk - 1/4 cup+ 2 tbsp Walnuts - 1/2 cup, chopped Salt - 1/4 tsp How I Made it: Preheat oven to 350 F. Grease a 9x5 inch loaf pan. Mix flour, sugar, baking powder, soda salt, and nuts thoroughly. Mix oil and eggs together. Mix in bananas and molasses. Add the buttermilk and mix well. Add dry ingredients to banana mixture. Stir until just smooth. Pour into loaf pan. Bake for 45 minutes.

Slice and serve with milk!!!

So thats it Folks...
With Love,

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