Yep, Feb 23rd is National Banana Bread Day, and monkeys everywhere are wondering why there is a temporary banana shortage.
And I’m wondering why I never make banana bread!
But last Thanksgiving when I was prostrate for 4 days with The Plague (I was certain it was The Black Death, but upon noticing that I was still alive, I concluded that it must simply be The Plague), I managed to lift my phone and feebly surf the King Arthur Flour website. I came upon this recipe for Whole Grain Banana Bread, the KAF 2018 Recipe of the Year. Yes, you heard me, RECIPE. OF. THE. YEAR. That phrase cut right through my fevered haze and gave me enough clarity of mind to hit “bookmark.”
I finally made the recipe today to celebrate National Banana Bread Day . . . and the fact that I did not succumb to The Plague. 🙂
This recipe is definitely a “keeper”, and it’s the easiest recipe ever. No mixer needed. Dry ingredients in one bowl, wet ones in the other . . .
and then you put them together, sprinkle with cinnamon and sugar, and bake. I used 4 mini-loaf pans i/o a full-sized loaf pan and baked them for about 35 minutes. There was enough dough to also make a jumbo muffin.
The cinnamon on top makes them look dark, and the sprouted wheat flour gives this bread a hearty flavor. It’s Very Tastee! (I had some KAF Sprouted Wheat flour on hand and used that instead of the White Whole Wheat flour.)
So if you’re looking for a banana bread recipe that’s not the same ole’ same ole’, give this one a try! They don’t call it “Recipe of the Year” for nothing!
Handy Tip: To prevent any difficulty removing loaves from the pan, cut a small piece of parchment to fit across each pan before pouring in the dough. Since this recipe said to “lightly grease” the pan, I lightly greased the parchment (and the ends of the pan that weren’t covered by the parchment) with melted butter.