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.
Before I start all the ingredients were at room temperature.
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.
In a bowl, sift flour, spice powders, baking soda, and salt together.
In another bowl mash the ripe bananas with a fork. In this add the eggs, one at a time and whisk.
Add in honey, brown sugar, oil, buttermilk, and vanilla extract, whisk well.
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.
Fold in the chocolate chips to the batter, mix gently.
Transfer to the batter into the prepared pan.
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.
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.
When cooled, slice, serve, and enjoy!