I made the Yeasted Whole Wheat Banana Bread and one of my favorite quick bread banana breads. To make it fair comparison, I changed the recipe for the quick bread a little bit. Instead of using all-purpose flour, sugar and butter, I used the same combination we used for the HBinFive dough - a mixture of white whole wheat and all-purpose flours, and honey and oil. I also substituted chocolate chips for the walnuts.
I liked this version. The honey gives it a unique flavor. It's definitely different than banana quick breads made with all white flour, but I liked it. My main taste tester really liked the quick bread (and the yeast version). So, I sent both breads home with him. I have to watch my waistline you know and that's the best way I've figured out how to do it and still do what I love - mainly bake bread.
Whole Wheat Banana Bread with Chocolate Chips
Adapted from this Moist Banana Bread Recipe
Yield: 1 loaf (about 12 slices)
Preheat oven to 350°F. Grease and flour 9 x 5 inch loaf pan. In a small bowl, sift together flour, baking soda and salt and set aside.
In a medium bowl, beat the sugar and butter with an electric mixer until creamy. I used oil and honey instead of butter and sugar so I just beat it with a whisk.
Add eggs, vanilla, sour cream and mashed bananas and mix well. Blend in the dry ingredients.
Add the nuts (or chocolate chips) if desired.
Pour into prepared pan.
Bake for 1 hour or until top is set.
Remove the loaf from the oven and cool on a wire rack. I let it cool in the pan for a few minutes, then removed it from the pan to finish cooling for a bit.
This banana bread actually tastes better the next day if you can wait that long.
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