I did modify the recipe just a bit and replaced half of the all-purpose flour with whole wheat flour and added 1 cup of chocolate chips instead of walnuts. The success of your end product depends on how gently you incorporate the wet and the dry ingredients. Over-mixing will result in a smaller loaf that will be tough and dense. Fold ingredients together until just barely combined and moistened and you'll end up with a wonderfully delicate texture and crumb. This may very well become your go-to recipe when you want to treat someone with something homemade. Wrapped nicely, this whole wheat banana bread makes a thoughtful gift not just on holidays, but throughout the year.
Ingredients for Whole Wheat Banana Bread
Cooking spray or unsalted butter for greasing the loaf pan
1 cup all-purpose four
1 cup whole wheat flour
3/4 cups granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, soft bananas, mashed well (1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, lightly beaten
6 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
Preheat oven to 350 degrees and grease a 9 x 5 inch loaf pan.
In a large bowl whisk together whole wheat flour, all purpose flour, baking soda, and salt. Set aside.
Mix mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl.
Gently fold banana mixture into dry ingredients until just combined and batter looks thick and chunky. Fold in chocolate chips and scrape batter into prepared loaf pan.
Bake for about 55 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 5 minutes and tun out onto a wire rack.
Cooled bread can be wrapped in plastic wrap and stored at room temperature for couple of days.