This was made as a healthy snack for my niece’s lunch box. But most it went into the tummies of various family members after Sunday lunch. Not that I complained too much about its popularity. 🙂
Eating this bread made me feel virtuous – all the whole wheat and walnut spells health and happiness, regardless of what the waistline thinks.
Adapted from Whole Grain Gourmet – which has a gorgeous bunch of healthy recipes I want to try
- 1/3 cup unsalted butter, softened at room temperature
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 tsp vanilla essence
- 2 eggs
- 1 1/2 cup mashed over-ripe bananas
- 1 3/4 cup whole wheat flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/4 cup water
- 1/4 cup chopped walnuts and 1/4 chopped almonds
Prepare a loaf tin by greasing and flouring.
Whisk together flour, cinnamon and salt.
In the stand mixer, or by hand, beat the butter, honey and sugar for a couple of minutes. Lightly whisk in the eggs. And the vanilla and the banana. Gradually add in flour mixture, pausing in between to scrape down the sides if using a stand mixer.
Heat the water and add the baking soda. Gently beat into the batter. Mix in the chopped nuts.
Pour into the tin and bake for about 50 minutes checking for doneness.
I garnished mine, before baking with almond flakes, and some demerrara for that special crunch.
I remember being undecided about adding chopped chocolate (the original recipe calls for 1/2 cup chocolate chips) or some sunflower seeds that I had handy. I don’t recall if I added either, neither or both.
Let me know what you go with.