This Whole Wheat Banana Bread would be a good enough reason to buy too many bananas on a weekly basis.
4-5bananasmashed, 454 grams
1/2cupvegetable oil99 grams
1cuplight brown sugardark brown sugar, 213 grams
1cupall-purpose flour120 grams
1cupwhole wheat flour113 grams
Preheat an oven to 325 degrees F and line a cake form (9x5 inches) with parchment paper. (NOTE 1)
In a large bowl, mix together mashed bananas, oil, sugar, eggs and vanilla. (NOTE 2)
In another bowl, mix together the flours, baking soda and baking powder, salt and cinnamon. (NOTE 3)
Add the flour mixture to the banana mixture and mix thoroughly until well combined, without any dry flour patches.
Transfer the mixture into the cake form and level it.
Combine the sugar and cinnamon for the topping and sprinkle that over the top of the banana bread.
Bake this Whole Wheat Banana Bread in the oven for 60-75 minutes. Insert a thin knife or a toothpick in the center and when it comes out clean the bread is done. (NOTE 4 and 5)
Remove the banana bread from the oven and allow it to cool in the form for about 15 minutes. Then lift it out of the form on a rack to cool further.
Slice and enjoy!
First spray the cake form with a little bit of cooking spray and then place the parchment paper inside. The cooking spray will hold the parchment paper, so it won't roll up on you, while you try to pour the batter in the cake form.
Using dark brown sugar instead of light brown sugar results in a slightly darker bread. Taste-wise there is very little difference in this banana bread.
Weighing your ingredients in baking recipes is always more accurate than measuring them in cups.
You can also measure the temperature of the bread to determine whether it is done. In the center of the bread the temperature should read 205 degrees F.
If the bread is already brown but not yet done, cover the cake form with aluminum foil for the rest of the baking.