A delightful and healthier take on the classic banana bread, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Use parchment paper for easy removal of the loaf.
In a mixing bowl, combine the whole wheat flour, baking powder, and baking soda.
Sift the dry ingredients for a smoother batter.
In another bowl, cream together the butter and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Mash the bananas and mix them into the butter mixture along with the egg and milk.
Use a fork to mash the bananas thoroughly.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the loaf tender.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 40 minutes to prevent overbaking.
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve your moist whole wheat banana loaf.
Pair with a dollop of yogurt or a drizzle of honey for extra indulgence.
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