Whole Wheat Mini Banana Breads
I’ve adapted this Banana Bread recipe from The Best Recipe by Cooks Illustrated. The original one calls for 2 cups flour which I cut in half with whole wheat flour. I finely chop the walnuts so my kids don’t notice them and I use a brownie pan instead of a loaf pan because it cuts the baking time in half and they’re prettier than a big ‘ol loaf. I always sift my dry ingredients because they seem to mix better than simply whisking them like the original recipe suggests. One of the best things about this recipe is that you don’t have to remember to put out the butter to soften — you melt it and let it cool instead! Brillant.
1 cup unbleached all-purpose flour
1 cup whole wheat flour
3/4 cup sugar
3/4 teaspoon baking soda
½ teaspoon salt
1 1/4 cups toasted walnuts, finely chopped (about 1 cup)
3 very ripe, large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a brownie pan with non-stick cooking spray.
Sift the flour, baking soda, salt, and walnuts together in a large bowl, set aside.
Mix mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared pan: bake until tops are golden brown and toothpick inserted in center comes out clean, about 22 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.