Whole Wheat Banana Bread

In a recent thumb through my recipes, I came across this one which I used to make regularly when the bananas in the house ripened before they could be eaten as is.  I don’t if it’s good or bad but it’s been a while since a banana in my house has gotten too ripe to eat. 

Whole Wheat Banana Bread  (yield: two loaves)

1/3 cup canola oil

½ cup sugar

2 large eggs

(approximately) 1 ¾ cup whole wheat flour

(approximately) 1/3 cup honey

1 teaspoon baking powder

½ teaspoon baking soda

3 ripe bananas, mashed

½ cup chopped walnuts (optional)

Place oven rack on medium rung and pre-heat oven to 350 degrees. 

Grease two 9 ½” x 5” x 3” loaf pans.

In a medium to large bowl, mix oil, sugar and eggs.   Add 1 1/4 cup of the whole wheat flour, baking powder and baking soda. Mix.  Add honey.  Mix.  Add bananas mix.

Gradually continue to add flour, about 1/8 cup at a time, until batter is dough like, but not dry. Depending upon the amount of banana and honey, more or less than the 1 ¾ cup flour listed will be used.  Dough should be thick and require slight effort to stir.  Add walnuts (optional). Mix.

Pour into well-greased 9 ½” x 5” x 3” loaf pan. 

Bake for 40-45 minutes or until fork comes out clean.  Reomve from pan; cool on rack.