Pain à la banane et au blé

Ingrédients

• 2 cups whole wheat flour (I like white-wheat)
• 1/4 cup wheat germ or ground flaxseed
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups mashed bananas
• 1/2 cup honey
• 1/4 cup extra-light olive oil (or your baking oil of choice)
• 1 teaspoon vanilla extract
• 2 eggs (see notes above for egg-free and vegan options)
• 1/2 cup chopped pecans or walnuts (optional)

Préparation

1. 1

   Preheat your oven to 350ºF. Grease a 9x5-inch loaf pan and optionally line it with a sheet of parchment paper that overhangs on the long pan sides.

2. 2

   In a large bowl, whisk together the flour, wheat germ or flaxseed, baking soda, and salt. Make a well in dry ingredients.

3. 3

   In a mixing bowl, beat the mashed banana, honey, oil, and vanilla with a hand mixer until relatively smooth. Add the eggs and beat to combine.

4. 4

   Pour the wet mixture into the well of the dry ingredients, and stir just until combined. Fold in the nuts, if using.

5. 5

   Scrape the batter into your prepared pan and even it out.

6. 6

   Bake for 50 to 60 minutes or until a toothpick inserted in the center of the bread comes out clean.

7. 7

   Let the banana wheat bread cool in the pan for 10 minutes, and then remove it to a wire rack to cool completely.

8. 8

   Once completely cool, wrap the loaf tightly in plastic wrap and enjoy within 2 days. For longer storage, the bread can be frozen.