Bread #28 Gold Medal Flour's Best Banana Bread (Tweaked)

 

Good afternoon fellow bread-bakers.

So, we are in search of our favorite banana bread.  My husband would prefer a less sweet, less cake-like banana bread.  So for this version, I started with Gold Medal Flour’s Best Ever Banana Bread and then tweaked it ever so slightly.  I substituted ½ cup of the regular flour with sprouted wheat flour and I also reduced the sugar by ¼ cup.

Here is the recipe.  Please bake Tweaked Version of Gold Medal Flour’s Best Ever Banana Bread with me.

 

Special Tools you will need:

None

 All the ingredients:

Ingredients:
Nonstick vegetable oil spray
2 cups flour
½ cup sprouted wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
½ cup butter (1 stick), softened
2 eggs
1 ½ cups mashed very ripe bananas (3-4 medium)
½ cup buttermilk
1 teaspoon vanilla
1 cup chopped walnuts

Directions

Prep: Preheat oven to 350 degrees.  Lightly coat 9x5x3“ loaf pan with nonstick spray and line with parchment paper leaving a generous overhang on long sides.

Mix dry ingredients: In a medium bowl, whisk together the flour, sprouted wheat flour, baking soda and salt.  Set aside.

Mix wet ingredients: Using an electric mixer on medium-high speed, beat sugar and butter until light and fluffy, about 4 minutes.  Add eggs one at a time, beating to blend after each.  Add in banana, buttermilk and vanilla.  Beat another minute or so.  It may appear a little curdled.  That’s okay.

Mix wet and dry ingredients together: Add dry ingredients to wet ingredients and mix just until combined.  Fold in walnuts.

Bake: Scrape batter into prepared pan; smooth top.  Bake bread until tester inserted into the center comes out clean, about 1 hour and 15 minutes.  Transfer pan to a wire rack and let bread cool in pan 1 hour.  Turn out bread and let cool completely before slicing.

 The finished bread:

Reflections on this bake:  So Bon Appetit wins.  I definitely prefer ba’s best banana bread over Gold Medal’s version.  This bread was a little dry and not as sweet.  Still it’s tasty – I’ve been toasting it and slathering it with butter.  For the record, Bill (my husband) prefers this bread over Bon Appetit’s version.

 

Rating Category	Rating out of 5
Taste	3
Texture	2
Likeliness to make again	3
Overall Rating	2.67