Whole Wheat Banana Bread

October 16, 2013

It can easily be argued that my baking has gotten a little out of hand lately. I didn’t think it was possible—but it turns out I was wrong. Really, the amount of muffins and breads I have baked in the last couple of weeks is slightly astonishing.

Now that my day job has slowed down a bit, I have the time to make all of the recipes that have been floating around in my head. It turns out that it was quite congested in there.

This bread was a bit of an accident. I made the mistake of not taking inventory of what I had on hand before beginning the process. Once I had the butter and sugars creamed, I realized there was no yogurt to be found. This is a variety in our refrigerator. So, there’s a good deal of substitutions.

That being said, this is one of the best banana breads I’ve ever made. And I’ve made my share of banana bread. Substituting cottage cheese for yogurt works wonderfully well. The brown sugar adds a caramel depth and crunch to the top of the bread.

It’s just the two of us and this bread only last about a day and a half—that’s got to say something.

Whole Wheat Banana Bread

1 cup all purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar
1/4 cup butter, softened
2 large eggs
3 banana
1/3 cup cottage cheese
1 teaspoon vanilla extract
Cooking spray

Begin by whisking together the flours, baking soda and salt in a medium sized bowl.

Separately, beat together the butter and sugars. Add the eggs, banana, cottage cheese and vanilla. Mix again until the new ingredients are incorporated.

Add the dry ingredient and stir until just combined (try you best not to over-stir). Add the batter to a loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour. Cool and serve.

Recipe: Adapted from Cooking Light

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