This is our version of wheat banana bread. As its name suggests, it’s even more tasty than the original.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Beat bananas, honey, oil, eggs, peanut butter, and vanilla extract in a bowl until smooth.
Combine pastry flour, bread flour, wheat germ, salt, and baking soda in a large bowl; make a well in the flour mixture. Pour banana mixture into well and stir wet ingredients into dry ingredients until batter is just moistened. Pour batter into prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Per Serving: 231 calories; protein 6.3g; carbohydrates 38g; fat 7.4g; cholesterol 31mg; sodium 327.5mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.