Whole Wheat Peanut Butter Banana Bread

This is our version of wheat banana bread. As its name suggests, it’s even more tasty than the original.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Step: 2

Beat bananas, honey, oil, eggs, peanut butter, and vanilla extract in a bowl until smooth.

Step: 3

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.

Step: 4

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.