I started this blog almost two years ago for two reasons.
1. I was bored.
2. I wanted a challenge.
Here I am, two years gone, and I’m so thankful. Thankful for all the friends I’ve made here. Thankful for all the great comments. Thankful for all the bad comments. Thankful that I actually completed a project. Most of all, I’m thankful for all of you. Yes, you blog reader who never comments but remains a faithful reader. I honestly would have quit this project a couple of months ago when I had lost all interest in baking but I didn’t want to let you guys down.
Since attempting to schedule a lunch date with all of you would be impossible, I offer you this simple and tasty whole wheat banana bread. Unlike the delicious sugary banana bread I made a while ago, this one is hearty and dense. I polished off a whole loaf over a course of a week, toasting it up and slathering organic peanut butter on top for breakfast. Sweet banana bread has its place, but this whole wheat version is more of an every-day bread. It’s a snack you can give your kids or take to work and feel good about it because it has whole grains and isn’t too rich.
The month of October happens to be my favorite month. The weather starts to turn, the sun sets earlier, good television finally comes back (not counting Mad Men which has kept me entertained all summer long), and produce like squash, pumpkin, and apple finally comes back. October also happens to be a particularly busy month. In a fit of hysteria and anxiety, I accepted a second part-time job to help cushion my Starbucks/shopping habit. So when I am not working my regular 9-5, I will be working evening hours at a fun and festive styling shop. I will probably be exhausted but the income will be greatly appreciated.
Unfortunately, this means one thing: reduced posting. I will still be baking on the weekends, but the posts here might slow down. Instead of posting long recipes, I might post small snippets or pictures, just to keep you guys updated. It’s only temporary, at least until I can get my feet on the ground and attack the ever-looming college debt that is piling around me.
Till then, do me a favor and enjoy this banana bread. Grab some of this bread and enjoy the beautiful weather outside. Drizzle some honey or top it off with peanut butter. Fall is here and it’s waiting.
Whole Wheat Banana Walnut Bread
Origin: King Arthur’s Whole Grain Baking
Yield: One 9 x 5 inch loaf
Prep Time: 10 minutes
Cooking Time: 60 minutes
● 1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
● 1/2 cup packed light or dark brown sugar
● 3/4 tsp baking soda
● 1/2 tsp salt
● 1/2 tsp ground cinnamon
● 1/4 tsp ground nutmeg
● 1 tsp vanilla extract
● 1 1/2 cups mashed bananas
● 1/4 cup honey
● 2 large eggs
● 2 cups whole wheat flour
● 1/2 cup chopped walnuts
Preheat the oven to 350℉. Lightly grease a 9 x 5 inch loaf pan. Set aside.
Beat the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the bananas, honey, and eggs, beating until just smooth. Add the flour and nuts, stirring until combined. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered, for 10 minutes.
Bake the bread for 45 to 50 minutes. Lay a piece of foil gently across the top and baking until a cake tester inserted in the center comes out clean, around 10 minutes.
Remove bread from the oven, and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.
Wrapped tightly, the bread will last for three days at room temperature.
ps: I received a wonderful care package from my blogging buddy Linda and I can’t tell her how much I loved the prints she sent me. If you want to take a gander at some of her delightful photos, check out her Flickr photostream . Thanks, my Aussie girl!