Whole Wheat Six Banana Bread
This recipe is a little different than most since it uses French Vanilla pudding and has six bananas are baked into one loaf!
- 1/2 stick unsalted butter (1/4 cup)
- 2 eggs beaten
- 1 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup sour cream
- 6 ripe medium bananas if they are larger bananas you may need less
- 2 1/4 cups whole wheat flour
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup pecans or walnuts optional
Begin by preheating your oven to 350 degrees.
Grease a 9 x 5 loaf pan. You may need to use a greased muffin pan to use the extra batter or disregard the extra batter.
In an microwave safe bowl, soften your butter. Set aside to cool.
Peel and mash your bananas with a fork.
In a large mixing bowl add the whole wheat flour, white sugar, brown sugar, cinnamon, and nutmeg.
Add the bananas.
Add the vanilla extract, baking powder and baking soda.
Slowly mix in the eggs and sour cream and then mix in the butter.
Mix well with a hand mixer for about two to three minutes.
If desired add the pecans or walnuts and stir in with a large spoon.
Carefully pour into a loaf pan. There will be a lot of batter so be careful. Do not overfill your loaf pan. You can make an extra muffin or two if you don't want to waste it.
Bake for about 1 hour and 10 minutes at 350 degrees or until a toothpick comes out clean from the middle. Note that different ovens and altitudes may influence the baking time.