Whole Wheat Banana Bread and Muffins

banana_bread

Did I ever tell you about the time I almost forgot to put the bananas into my banana bread?

I have these finer moments in my kitchen from time to time.  They mostly happen while I’m trying to cook and talk simultaneously.  If I’m talking on the phone while mixing up a recipe, I tend to leave out key ingredients.  Or add the same ingredient twice.  It’s ridiculous.  I think it’s crazy that I can usually multi-task quite well…but I can barely have a conversation with someone while I cook.  Duh.  Just be glad I type these posts after I’m finished cooking.  Otherwise, these recipes would just be plain scary.

And so, because I care too much not to share, here’s a handy baking tip:  When making Banana Bread or Muffins, be sure to add the bananas.  The final product tastes much better this way.  I’m nothing if not helpful.

Whole Wheat Banana Bread and Muffins

1 3/4 cups whole wheat flour (I use freshly ground flour from hard white wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup mashed over-ripe bananas (about 2-3 bananas)
1/3 cup honey
1/4 cup melted butter
2 eggs

Stir together flour, baking powder, baking soda and salt.  In a separate bowl, mash bananas, or puree them in a blender.  Mix mashed bananas, honey, melted butter and eggs into flour mixture.

For Bread:  Spread batter into a well buttered bread pan.  Bake in a 350° oven for 50-60 minutes or until a toothpick inserted into the middle comes out clean.

For Muffins:  Spoon batter into 12 buttered or paper lined muffin tins.  Bake in a 400° oven for 20 minutes.

Speaking of finer moments in my kitchen…did I ever tell you about the time I made a lovely lasagna ahead of time so that I would be all ready for my company that night?  Because, you see, it’s great to be prepared when you’re having company.  Oh, and it also helps to get the lasagna out of the fridge and BAKE IT at dinner time.  Being prepared doesn’t help at all if you don’t actually bake your lasagna.  Yeah, dinner was a little late that night.

Comments

  1. Brandi says

    Ok, so I am inspired by how much you stock your freezer. Do you think these could be frozen? I am crazy nervous about expiration dates…. if they could be frozen, I assume let them cool, but in a ziplock bag, pull out and microwave? Would love your input… sorry if a stupid question :) I happen to have 3 banana’s begging to be used in a banana bread right now…

    [Reply]

    Laura Reply:

    Yes, these can be frozen no problem!

    [Reply]

  2. Maggie C says

    Hi Laura! My muffins burned on the bottom. I hadn’t even baked for the full 20 min and noticed a burning smell at 11 minutes. They were cooked through but deeply browned on the bottom. Think it’s the honey??

    [Reply]

    LindseyforLaura@HHM Reply:

    It is possible that your oven just bakes differently. I have noticed that every oven I have baked in is different.

    [Reply]

    Aylin Reply:

    The same thing happened to me, and I didn’t use the honey. I substituted sugar. They were good, but I cooked them for only 15 minutes when I decided to check on them and noticed they were done. And the bottoms stuck to the paper wrappers.

    [Reply]

    Ashley Reply:

    Your oven is probably set to high. Some ovens cook a lot hotter
    then others. Next time turn the heat down and see if that helps
    Jesus Loves You!

  3. Amy Mc says

    I’m at the end of my grocery budget this week and running low on ingredients, but certainly had what I needed to make these yummy muffins (there’s always bananas in the freezer)! Thanks for your great ideas!

    [Reply]

  4. Patricia says

    I doubled recipe and didn’t have all the bananas so I mashed blueberries and mixed with plain yogurt. Baked in a 13×9 pan for 36min. It came out Yummy! Thanks so much for this recipe, will be a great addition for our breakfast, snacks etc.

    [Reply]

  5. Courtney says

    I just made these muffins and they turned out excellent! I doubled the recipe so I could have 24 and freeze some! I did bake mine at 350 for about 15 minutes instead of 400. They turned out perfect and golden brown. I think that might help the above commenter’s problem with the bottoms getting burned before the muffins are done.

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  6. Lara says

    Hi Laura, I am new to your website, and this is the first recipe I have tried…..the muffins turned out beautiful!! I have 6 children, ages 3 to 17 and this is the kind of recipe that makes switching to “whole” foods seem easy! Thanks so much!! Off to make breakfast cookies :)

    [Reply]

  7. Megan says

    Makes me want to bake some. Always a yummy treat! I received a piece during a marathon and it hit the spot!

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  8. Gretchen says

    I made the muffins, they turned out great! I did 375 for 20 minutes, in a stone muffin pan, and no burning issues. Couldn’t stop eating them :-) I hate using liners (I’m not really sure why), and these popped right out of the pan with no issues which was nice!

    [Reply]

  9. Angel says

    Hi Laura,

    I was wondering, have you ever tried making any of your recipes with store bought flour? I have made a lot of your recipes and I don’t have a grain mill so I use store bought hard white wheat flour and all of my recipes turn out very dry.I just made banana muffins and unfortunately they are dry too.

    [Reply]

    Laura Reply:

    Bummer, I have tried when I’m out of town at other’s homes, and they don’t turn out as good, but still okay. I think with storebought wheat flour you need to use less than my recipes call for, or maybe add an additional egg or milk.

    [Reply]

  10. says

    I love this recipe!!! And had made this a zillion time already! I freeze them in a ziploc n take them out as needed for my toddler. They make great travel snacks too. I have also added flax seeds, walnuts, cinamon and they turn out yummy. This time thinking of experimenting with a bit of coconut.

    [Reply]

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