Banana bread is everyone’s favorite use for overly ripe bananas. Here’s my favorite whole wheat banana bread recipe. It’s simple to make and is easily customized by adding a handful of dark chocolate chips, dried fruit or rolled oats. I’ve tinkered with this bread to get it just how I like it- not too sweet and made with whole grain flour. Toasted nuts and a touch of cinnamon make the loaf hearty and flavorful. Enjoy a slice with a cup of tea and fresh fruit.

Whole Wheat Banana Bread
1 1/2 cups whole wheat flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 egg, beaten
3/4 cup packed dark brown sugar or sucanat
1/2 cup low-fat plain yogurt
1/4 cup canola oil
1 cup mashed ripe bananas
2 teaspoons pure vanilla
1/2 cup chopped toasted walnuts or pecans

Preheat oven to 350 degrees. Spray bottom of 8×4-inch loaf pan with cooking spray.

In large bowl, mix flour, baking powder, cinnamon, baking soda and salt. Set aside.

In medium bowl mix egg, sugar, yogurt, oil, banana and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in walnuts. Pour batter into pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.

Makes 1 loaf (16 slices)

Tip: You’ll need 2 large or 3 medium bananas for this recipe. Use very ripe bananas for the best flavor.

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