Whole Wheat Banana Bread

I searched a long time for a good whole wheat banana bread recipe. Turns out my favorite version is just to use whole wheat pastry flour in my sister Shu-Ming’s recipe for banana bread. This recipe is so versatile that it also makes a great gluten free version.

1/2 C. vegetable oil or EVOO (make sure olive oil is fresh; can also substitute half of the oil with ghee)

2 eggs

4 to 6 ripe bananas, mashed

3 Tbsp. milk (or buttermilk or thinned yogurt or even apple cider)

(a very moist combination is 6 medium bananas with 3 T very thick Greek yogurt)

1 tsp. vanilla extract

1 3/4 C whole wheat pastry flour

(for gluten free version, substitute with 1 C of Cup4Cup Gluten Free Multipurpose Flour + 1/2 C almond flour + 1/4 C coconut flour)

3/4 C sugar

1/2 tsp. salt

1 tsp. baking powder

3/4 tsp. baking soda

1/2 to 1 C chocolate chips (optional), or 1/2 to 1 C raisins + 1 C chopped walnuts (optional)

Preheat oven to 350º. Spray a Bundt pan with nonstick spray. Mix dry ingredients. Mix in liquid ingredients, and when mixture is almost well mixed, mix in chocolate chips/raisins and nuts. Pour into Bundt pan. Bake for ~1 hour.