Banana Banana Bread

Kicking off my homemade-a-day is a favorite in our house: banana bread.  I used my go-to banana bread recipe from, but this time replaced half of the white flour with wheat.  We’re trying to be a bit healthier in our house, but to be honest, I just ran out of white flour.  (I know, impossible, right?  You think I’d have noticed by now.)  Keeping in the spirit of health, I left out the dose of chocolate chips that I usually add.  The bread is no worse for the wear for the changes, though – my husband even claims he prefers this version.  We’ve only eaten it warm, but hopefully the cooled version will be just as tasty.

Banana Banana Bread

Adapted from


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 2 eggs
  • 4-5 mashed overripe bananas


  1. Preheat oven to 350 degrees F. Lightly grease a 9×5 inch loaf pan.
  2. In a mixer, cream butter and brown sugar. On low speed, add bananas (broken into 3″ chunks) and and eggs until blended.
  3. Add flour, baking soda, and salt to top of banana mixture.  Lightly stir dry ingredients together, then stir entire mixture just to moisten. Pour batter into prepared loaf pan.
  4. Bake in preheated oven for 60 to 65 minutes.  Let bread cool in pan for 10 minutes, then turn out onto a wire rack.  Wrap tightly with plastic wrap to store.

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