Do you have extra ripe bananas to use?  This whole grain banana bread is so tender and moist, not to mention being packed with fiber, B-Vitamins, Vitamin E, and more!  For a special treat we occasionally add a delicious crumbly, crunchy topping (shown in the picture!).  We love eating this banana bread while warm because we think it melts in our mouths, but if you let it fully cool it will be more setup and easier to transport if you are gifting the loaf to a friend.  If you try this recipe don't forget to leave us a comment below to tell us what you think!

Happy Unsifted Baking!
-Keira

Unsifted's Banana Bread

PREP: 10 mins
BAKE: 40 mins
YIELD: 1 lb loaf

Bread Ingredients:

Topping Ingredients:

 Instructions: 

1. Preheat oven to 350 degrees F
2. Mill 1 1/4 cups Berry Blend at "noon" setting on the WonderMill
   Optional: If you are going to make topping, add another 1/4 cup Berry Blend when milling and then set aside 1/3 cup Unsifted flour.
3. Combine all dry ingredients in medium bowl and mix thoroughly (milled flour, sucanat, baking powder, baking soda, salt, cinnamon, nutmeg)
4. Mix liquid ingredients + any mix-ins just until combined (softened butter, eggs, mashed bananas, vanilla extract, chopped walnuts)
   Pro-Tip: Try to stop mixing once ingredients are combined. Overmixing produces a tougher bread. This is also why I love using a bread whisk, because it helps prevent overmixing
5. Pour into a greased pan (1 lb loaf pan)
6. Optional: Mix all topping ingredients (1/3 cup Unsifted flour, softened butter, sugar, and cinnamon) with a fork and drop topping evenly across top of batter in pan
7. Bake at 350 degrees F for 40-45 minutes, until 190-200 degrees F internal temperature
8. Remove from oven and let "sweat" in pan for 10 minutes, allows it to be easily removed, and then let it finish cooling on a rack