If you’re looking for an ideal Wheat flour Banana Bread recipe, your search ends here. After discovering this Banana Bread recipe, I’ve baked this bread couple of times, and it turned out always great. The Wheat Pastry Flour gave this bread a wonderful texture, otherwise, Wheat Flour Banana Bread becomes dense. If one is using condensed milk, then a good texture might be seen with regular Wheat Flour/Atta bakes, but I didn’t want to add Condensed milk in my Wheat flour Banana Bread to get a great texture. So, making Wheat Pastry Flour at home worked for me (read note). I got a wonderfully moist, flavourful, and perfectly sweetened Banana Bread that has become a staple bake now. This bread is great for any-time snacking, or serve it over breakfast/tea-time. The recipe is easy to try, and I hope you’ll enjoy baking it. 🙂
Wheat flour Banana Bread
If you’re looking for a perfect Wheat flour Banana Bread recipe your search ends here. Bake this low-calorie, moist, aromatic Banana Bread that everybody loves.
Ingredients
- 2 cups- Wheat pastry flour (read note)
- 2 large- Ripe bananas
- 2- Eggs
- 1/3 cup- Buttermilk
- 1/3 cup- Vegetable oil/Olive oil
- ¼ cup + 2tbsp- Honey (read note)
- 1¼ tsp- Baking soda
- 3 tbsp- Brown sugar
- ½ tsp- Salt
- 1½ tsp- Cinnamon powder
- 1 tsp- Dry ginger powder
- ¼ cup- Chocolate chips (optional)
- 1 tbsp Vanilla extract
Instructions
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Before I start all the ingredients were at room temperature.
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Preheat oven to 176 degrees C. Prepare an 8” loaf pan by greasing with oil and place a piece of baking paper at the bottom of the pan.
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In a bowl, sift flour, spice powders, baking soda, and salt together.
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In another bowl mash the ripe bananas with a fork. In this add the eggs, one at a time and whisk.
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Add in honey, brown sugar, oil, buttermilk, and vanilla extract, whisk well.
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Now add this wet mixture to the dry mixture, and mix everything together with a spatula until any dry flour left in the bowl. The batter need not to be completely smooth, and don’t mix for a longer time.
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Fold in the chocolate chips to the batter, mix gently.
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Transfer to the batter into the prepared pan.
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Tap the loaf pan gently on the kitchen counter a couple of times to release the air bubbles. Bake for 40 minutes or until a skewer inserted into the center comes out clean.
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Cool the Banana Bread in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the bread. Turn onto a cooling rack and leave there until cools completely.
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When cooled, slice, serve, and enjoy!
Recipe Notes
- To make Wheat pastry flour at home minus 1 tbsp wheat flour from a cup of Wheat flour. And add 1 tbsp of cornstarch to the rest of the flour. Your 1 cup of Wheat pastry flour is ready to use. This is a little firm flour which improves the texture of different bakes. In the same way, you can also make All-Purpose Pastry flour.
- If you don’t have buttermilk at home, add ½ tsp of vinegar to 1/3 cup of cold milk, and use it.
- If you want to replace honey in the recipe use ½ cup + 2 tbsp brown sugar.
- For an eggless version the original recipe mentioned for Flax eggs, you can try that. I’ve not baked this Banana Bread with Flax eggs yet. If you want to use Flax eggs, mix 2 tbsp Flaxseeds powder with ¼ cup + 2 tbsp water and use for this recipe.
- Baking time may vary a little bit for different ovens and different sizes of baking pans.
- Store the Banana Bread slices in an airtight container and keep refrigerated, consume within 5 days.
