Breadtopia - Latest Comments in Moist Whole Wheat Banana Bread

Re: Moist Whole Wheat Banana Bread

Gloria Hanna — Thu, 30 Apr 2009 09:39:52 -0000

Very pleased with this recipe for banana nut bread. I stayed with the recipe formula with the exception of using 1 cup each of whole wheat flour and all purpose flour.

I baked as recommended, however, I required 60 minutes at 350 degrees with the foil lightly on and 10 minutes w/o the foil. I did reduce tempurature to 325 degrees on the last 10 minutes.

I am truly not a bread maker, but my husband and I enjoyed it!

Sincerely,

Gloria

Re: Moist Whole Wheat Banana Bread

Frumhacks (Adam Simon) — Thu, 16 Apr 2009 10:49:28 -0000

I really enjoyed this recipe, I even blogged about it here: Bring Chametz Back With A Bang with Breadtopia.com!

Re: Moist Whole Wheat Banana Bread

Breadtopia — Fri, 20 Mar 2009 07:49:25 -0000

Guten Tag, Jermain.

I can assure you that your English is better than my German.
Thanks for writing. Maybe next time we visit Germany we can watch one of your football games. I hope your career is going well.

I am getting close to adding a spelt (dinkle) recipe and video to the site. Isn't this a common bread in Germany? I'd love to get your feedback.

All the best,

Eric

Re: Moist Whole Wheat Banana Bread

Jermain Jones — Thu, 19 Mar 2009 08:19:47 -0000

Hello i am a Profesional Footballer,
i am German of Jamacian herratage.
my English speekig is alittle poor. (so im sorry for errors)
ive just commented your website to say your very popular here in Germany.
hope to have a reply from you to speek to your admires and many fans here in Schalke and the rest of Germany.
Vielen Dank

Re: Moist Whole Wheat Banana Bread

Bob Packer — Fri, 06 Mar 2009 10:50:13 -0000

Here's another recipe from an English baker:

Tiger Loaf
Makes 1 loaf

Bread
500g strong white bread flour
2 tsp salt
2 tsp of yeast (or 1 sachet of fast-action yeast)
2 tbsp sesame oil
1 tsp sugar
300ml warm water ( 1/3 freshly boiled, 2/3 cold water)

If you are NOT using fast-action yeast prepare yeast with the warm water & sugar and leave for 15 min to froth.

Tiger topping

1 1/2 tsp yeast
65ml warm water (you may need more)
1 tsp sugar
1 1/2 tsp sesame oil
60g rice flour

1) Mix together flour, salt and fast-action yeast (if using).

2) Stir sesame oil into the warm water/sugar (and yeast is not using fast-action) mix. Pour the liquid slowly into the flour, stirring constantly until well combined.

3) Knead dough on a floured surface for 10 min. If using a mixer, use dough hook and knead for 2 min. Shape dough into a bowl, place in a lightly oiled bowl and leave to prove in a warm, draft-less place for 2 hours (or until dough has doubled in size).

4) Mix together tiger paste ingredients and leave for 15 min. You may need to add a bit more warm water to loosen the paste.

5) Preheat oven to 240oc. Flatten the risen dough with your hand then knead for a further 30 seconds on a floured surface. Roll out into a fat sausage shape and place onto a greased baking sheet. Coat the surface of the bread with the tiger paste and leave to prove for a further 30 min.

5) Cook bread for 10 min at 240oc then turn the oven down to 200oc. Cook bread for a further 10 min. If you tap the base of the bread and it sounds hollow the bread is cooked. Leave to cool on a wire rack.

Note that this makes a whole lot less amount of the topping than does the other recipe.
Bob

Re: Moist Whole Wheat Banana Bread

Thomas Colin — Fri, 06 Mar 2009 06:57:48 -0000

Hi Eric, thank you for your reply, sorry it doesnt have tigers init.
but this is how to make it...

The nutty flavour comes from sesame oil and the mottled crust is due to a rice paste glaze, but I can't find a proper recipe.

The bread mix is standard but the clever bit is the topping, I found one recipe for it, however it is commercial sized so you will need to proportion it down to size, this is to go with 5Kg of flour!

Rice Flour 1 1/2 Kg
Water 1 1/2 Kg
Sugar 90 grm
Vegetable Oil 75 grm
Salt 30grm
Fresh Yeast 30grm (or 1 sachet Instant)

Mix all ingredients for the Tiger Skin together till smooth - set aside
Make your usual white bread, mould or tin it, spread tiger mix evenly on top of dough, prove for about 55 minutes, bake at 200 deg for about 55 minutes or until cooked.
Hope this helps.

Re: Moist Whole Wheat Banana Bread

Breadtopia — Thu, 05 Mar 2009 07:38:43 -0000

Hi Thomas.

I hadn't heard of tiger bread until now. I do love tigers. Do you have a recipe?

Re: Moist Whole Wheat Banana Bread

Thomas Colin — Thu, 05 Mar 2009 07:25:22 -0000

Hello Eric,
Im loving your new video
What are your thoughts on tiger bread?
I love it.
But, and here's a challenge, can you make it?

Re: Moist Whole Wheat Banana Bread

Breadtopia — Fri, 13 Feb 2009 13:37:23 -0000

Great idea on the pancake batter. Although if you expected anyone to add syrup or other sweet toppings, it seems like cutting way back on the sugar in the recipe would be a good idea too.

Re: Moist Whole Wheat Banana Bread

a1000hugs — Fri, 13 Feb 2009 13:31:56 -0000

This recipes holds up to being moist and super delicious. Admittedly I exchange 1/2 cup white flour out of concern since I was making it for a bunch of pre-schoolers for their valentine party today. But after eating some I bet that white flour had nothing to do with its good taste. Also instead of baking a loaf bread I put it in one ounce muffin pans (made 4 dozen), and it took about 18minutes to bake. So if you have the patience and you want to decrease the cooking time those small muffins are so good to eat, one right after another!

Since 4 doezen wasn't enough for the pre-schoolers and my appetite for them I made a second batch. Since I only had 1.5 bananas left I used 1 cup of grated carots and 1/3 cup grated apple...yummy!! with no other changes. Again I filled the 1 ounce muffin pan and they cooked up perfectly in 18minutes.

My last thought is, if I thined out the batter, do you think it would make a good pancake batter?

Re: Moist Whole Wheat Banana Bread

Fern — Wed, 11 Feb 2009 12:36:46 -0000

This is excellent! I will be making this bread for the rest of my life. It's a simple recipe that's difficult to ruin. Thanks a lot. Keep up the great work!

Re: Moist Whole Wheat Banana Bread

Richard — Wed, 11 Feb 2009 12:05:43 -0000

The loaf I made when it was finished and ready to eat was it lacked flavour.
Maybe, I will try Hershey cinnamon chips next time.

Re: Moist Whole Wheat Banana Bread

Michelle — Wed, 11 Feb 2009 00:10:11 -0000

Just made this bread, but I didnt have walnuts so instead I added 3/4 cup of Hershey cinnamon chips, and it is AMAZING!!

Re: Moist Whole Wheat Banana Bread

Richard — Fri, 30 Jan 2009 14:42:28 -0000

I also added extra vanilla and cinnamon.

Re: Moist Whole Wheat Banana Bread

Richard — Fri, 30 Jan 2009 14:40:38 -0000

I tried the bread as said. I cooked it at 375 and it turned out ok.
It toook about an hour to cook it.
Thanks for making it available to try

Re: Moist Whole Wheat Banana Bread

Brenda McCormick — Tue, 27 Jan 2009 18:51:16 -0000

Just tried the whole wheat banana bread...yummmmmmmmmmm...if you haven't tried it, you should. Didn't expect it to be that good with 100% whole wheat, pleasantly surprised.

Bren

Re: Moist Whole Wheat Banana Bread

Alison Heathcote — Sun, 04 Jan 2009 02:08:50 -0000

My brother and I made this with the alteration of using half cup of olive oil instead of butter. it was delicious and disappeared very fast. Thank you for the recipe. I will be using it again. Happy New Year. we also used almonds instead of walnuts - so I guess any similar nuts would be OK too.

Re: Moist Whole Wheat Banana Bread

Daphne — Mon, 29 Dec 2008 18:03:28 -0000

I just made this recipe, slightly modified since we have made a pact to avoid refined sugar as much as possible. I used whole wheat graham flour (I bought it on accident, but have discovered that I really like it), 1/2 cup of honey, no brown sugar or white sugar, but I added a skosh of molasses. I also threw in a little bit of wheat germ just 'cuz I like it. OMG, so very very nummy!

Re: Moist Whole Wheat Banana Bread

Stephanie — Sun, 21 Dec 2008 15:28:56 -0000

I just made this banana bread recipe. I didn't have nutmeg, nuts, or vanilla, and I used cane sugar instead of honey. This banana bread was AWSOME! It won't last long in this house. I have a new banana bread recipe! Thank you very much.

Re: Moist Whole Wheat Banana Bread

Dave the Novice — Fri, 21 Nov 2008 19:28:14 -0000

Holly,

I think whole wheat gets a bad rap. It is certainly possible to make good, light, bread with 100% whole wheat, and it's a lot better for you than breads with lots of refined flours.

I have been making a loaf of 100% whole wheat bread in my bread machine every week for several years. I particularly like it for my breakfast toast, but the grandchildren just like to eat it plain. I admit, it took me some time to develop a recipe without white flour that would work, but I did finally figure it out. By the way, I add wheat germ to my bread, even though it is already 100% whole wheat. I just like the taste.

Right now, I'm on a sourdough kick, so I am trying to convert my favorite recipe to sourdough. I'm not there, yet, but I will get there.

Meanwhile, others more expert than I are making many different versions of 100% whole wheat bread. Here's a link to one of them:

http://www.thefreshloaf.com...

That site has a wealth of information on everything about bread.

Re: Moist Whole Wheat Banana Bread

The Poster Formerly Known as B — Fri, 21 Nov 2008 16:12:40 -0000

Actually, Holly B., I was quite satisfied with the rise I got with the original recipe of all WW flour. It probably would rise more with some white in it, I guess, but it actually rose to the top of the loaf pan as it was baking. I will definitely make this recipe again, but with part white, part WW.

I used to use wheat germ years ago, can't remember what for, but I like the taste. Thanks for reminding me of it, I'm going to get some more and start trying it in some different foods.

Re: Moist Whole Wheat Banana Bread

Holly B. — Fri, 21 Nov 2008 13:02:46 -0000

Yeah, fiber is indeed good for what ails you on the "porcelain pony"! Whether you make adobe or the "wetter" variety, fiber helps. It absorbs liquids during its travels from mouth to pony. That keeps the end result from being too - juicy. But it also avoids the adobe, because it holds the moisture, and that acts to lubricate and soften the adobe. So either way, fiber does help!

How to get it? Lots of fresh fruits and veggies, to start with. Their type of fiber is different from the kind cereals have. Whole grains, of course, help a lot. But does everybody eat cereal in the morning? (Cornflakes, BTW, don't contain much fiber.) Many busy people don't bother with breakfast. I've also bought a jar of natural laxative - all it is is the husks from cereals, mainly wheat. It has no nutrition or calories at all, and gives you only fiber. It's no fun to take it, but if you know how dearly you'll pay tomorrow if you don't, you WILL take it. It's just mixed with some water and slugged down. It's better - and cheaper - than Metamusil. See if you can find it - a healthfood store probably carries it, but some large grocery/drug stores might, also.

Wheat germ can be the answer. It's rich in vitamin Bs, and people who don't get enough fiber are often low on those, too. Its nutty taste is compatible with many foods. I even sprinkle some on pizza. Experiment with ways to add some to foods you already enjoy and eat often. If whole wheat bread appeals to you, buy it, but some people find it too dry. If you're making homemade bread that uses bread flour or plain flour, just throw in a few Tbs (2-4) of wheat germ. It won't affect how the bread turns out, and will add its lovely flavor, too. If you're making a streusel-type coffee cake, mix some in with the streusel topping. Sprinkle some on a sundae. Mix it in with breadcrumbs that you'll use for topping recipes, like casseroles.

Oh, you might try this - I love it. Mix 2 tbs of wheat germ with some yoghurt, then add a good dollop of honey (to sweeten to taste) and mix. I sometimes add chopped nuts and/or sesame seeds. This is very delicious, kind of like a dessert; I enjoy it sometimes at bedtime.

The only problem with wheat germ is that you have to remember to use it, that's all.

Re: Moist Whole Wheat Banana Bread

Holly B. — Fri, 21 Nov 2008 12:42:37 -0000

Banana bread, like apple bread, muffins, cornbread - you don't KNEAD any of these. They're called "Quick Breads" in any cookbook. The key to good quality in quick breads is to remember not to overmix once you put the dry and wet ingredients together. Stir only until mostly moistened - the batter should be lumpy, and may even have some dry spots visible. Stir only till the ingredients are essentially well-distributed. Overmixing gives a loaf that is dense and hardly risen at all.

This is WHY they are called quick breads.

So why be surprised that you don't have to knead? It's typical for this type of bread. If you weren't aware of the necessities for making quick breads, you'd better learn them before trying them, because most peoples' inclination is to mix wet and dry together thoroughly. And that leads to failure.

I haven't tried this recipe, because I was curious why there was no regular flour included. Whole wheat flour hasn't got enough gluten to allow breads to rise properly. Most whole wheat cakes and breads include some plain flour - usually half flour and half whole wheat, to allow the bread to rise fully. The only kind of recipe that calls only for whole wheat flour is a cake or bread that is supposed to bake up flat. Of course quick breads don't depend on gluten as much as yeast breads do, but even so, whole wheat quick breads usually DO call for some white flour, and this one doesn't. It appears that people who make it love it, even if it tends to fall apart in the hand. So maybe it isn't a big deal. I'd still prefer to try one that has some regular flour in it.

You can use any kind of nut you like in banana bread; it'll turn out dandy. Walnut is traditional because its taste goes best with bananas. But pecans are no slouch! If I were rich enough, I might even try macadamia nuts.

If your husband got gas, maybe next time make it with half plain flour and half whole wheat. It might hold together better, then, too. If you want to know whether it was the whole wheat that caused his problem, get some wheat germ, and sprinklle some of it over some food he enjoys, like a casserole - any dish that allows for a topping of breadcrumbs or other goodies. If he gets gas again, you'll know it IS the whole wheat. Wheat germ, BTW, is loaded with both fiber and vitamin B's. Use it often - it adds a nice "nutty" flavor. It can even be enjoyed, with milk and sugar, as a breakfast cereal. If it wasn't the whole wheat that caused the gas, make this bread next time with ONLY plain flour, but add 1-2 Tbs of wheat germ. Nice.

Also, ovens vary; you have to know YOURS pretty well to know if it is contributing to any problems you have with recipes. If your bread turns out perfect on the outside and kinda gooey in the middle, you should either lower the oven temp next time or else use a pyrex baking pan about 8x10" rather than a loaf pan. With the batter spread out a bit more, it'll be more likely to cook all the way through. But watch it, since it may not need as much baking time as a loaf does. Grease the pan first generously with butter or margarine. Also, if your moist fruity quick breds tend to scorch on the bottom before the middle is cooked, either use lower oven temp for the second half of the baking time (the first half is needed hotter, to permit rising), or put the bread pan on top of another (I use a two-ply cookie sheet; it insulates nicely) - or perhaps do both, especially if this bottom-scorching seems to be making a habit of itself. It wouldn't hurt to test and adjust your oven temperature, if it seems to be consistently too hot or not hot enough.

If your loaf isn't quite done all the way through, it won't hurt you to eat it. The uncooked starch in the flour will be harder to digest though, and it may also impart that "uncooked starch" flavor, too. I don't know if uncooked starch can lead to flatulence, but it certainly might.

Quick breads commonly share the attribute of keeping a long time, especially if they contain fruit. But it's best to refrigerate them; otherwise the fruit may grow bacteria, especially if bits of it are visible. Most people don't, though, and I don't think they get sick often, so take your pick. There is one type of quick bread that is NOT a "keeper," and that's bisquits. Eat 'em hot from the oven, and they're ambrosia. Wait a couple of hours and...bleh.

Re: Moist Whole Wheat Banana Bread

Paul B. — Tue, 11 Nov 2008 00:26:34 -0000

I made this recipe 3 days ago, and followed the directions exactly. I also only had chopped pecans on hand, so I used them instead of walnuts. It tastes absolutely fantastic! The only thing is, it's really really moist, to the point where you can't pick it up without it falling apart. I used 4 large bannana's, and maybe I should have only used three??? I also used honey, instead the sugar that you use in the video, and maybe that made it super moist??? Maybe I didn't cook it long enough... after I tried the first slice, I put it back in the oven for another 15 minutes, but that didn't seem to help. It sure does taste great though!

Re: Moist Whole Wheat Banana Bread

Andrew — Fri, 07 Nov 2008 02:08:57 -0000

Ha - good for you!!! Fibre is your friend!! The flour here in Taiwan is actually really good for home brew bread! Very surprised. My sour dough starter is so active. Much better than in Australia - maybe 'cos it is 30 degrees C here and was only about 20 C in Sydney! I have got to the stage now where I just pour some white flour, pour about 1/3 the same amount of WW and then add the other bits - Linseed, nuts, raisins (not in sour dough), cinnamon, etc, mix the dry things, pour in a cup and half or so of water, mix and wait!

These are really good recipes ...good on you Eric! Banana bread will be going next week!