I had some leftover bananas the other day that were starting to turn brown, so I decided to try and re-create my own, healthier, but just-as-tasty version. I found a recipe at Obsessed With Baking that combined both unbleaced, all-purpose flour and wheat flour. I decided to use this recipe with some slight modifications of my own. The finished product (if I do say so myself) was a delicious success.
Click here for the original recipe. Below is my version.
I began by creaming 1 stick of unsalted, room temperature butter with 3/4 c. of sugar in the mixer and then adding 2 large eggs.
Before adding the flour I sifted together 1 c. of unbleached, all-purpose flour, 1 tbsp. of baking soda, 1/2 tsp. of salt, 1 tsp. of cinnamon and 1/2 tsp. of nutmeg. I then stirred in 1 c. of whole wheat flour.
Next, I peeled and mashed three ripe bananas in a separate bowl and stirred in 1 tsp. of vanilla.
Finally, I was ready to begin adding everything else to the mixer. I added the flour mixture first and then the bananas.