Wholemeal Banana Bread.

Banana bread is one of the most common and well known cake in the world. What is interesting, the origin of the first banana bread recipe is unknown. That is maybe why, we have so many different recipes for banana bread. With nuts or without, with butter or with oil, with soda or with baking powder, even with oats or carrots. Well, I think each of us has our own recipe.
My favourite one is wholemeal banana bread with vanilla yogurt.

This banana bread is still moist, sweet and really good, although I used wholemeal stoneground flour*. Moreover, banana bread is getting really crunchy, thanks to extra wheat coarse.

* It is always worth to try wholemeal flour (whole wheat flour) because it is healthier than the normal plain flour. I also recommend wholemeal cookies if you are not a big fan of wholemeal flour in banana bread.

Wholemeal Banana Bread.

Makes one loaf pan**

Ingredients

100g butter, softened
75g (1/3 cup) firmly packed brown sugar (the best is light Muscavado)
2 eggs (room temperature)
210g (1 ¾ cups) wholemeal, coarse flour
1.5 teaspoons baking powder
3 ripe bananas, mashed

**Loaf pan (22x11 cm)

Method

1. Preheat oven to 180C. Grease loaf pan.
2. Place the butter and brown sugar in a bowl and beat together until light and fluffy (about 10 minutes).
3. Gradually beat in the eggs (add eggs one at a time and beat 5 minutes each), then stir in mashed bananas.
4. In a separate bowl , mix the wholemeal flour and baking powder, then fold into butter mixture.
5. Pour into prepared loaf pan and bake for 40-50 minutes in 180C. Cake is ready when a skewer inserted in the centre comes out clean
6. Cool in the pan until completely cold.

Enjoy :)