Tag Archives: whole wheat

Strawberry Rhubarb Galette

Strawberry Rhubarb GaletteMy mother is not a baker. If the main ingredients in a recipe are flour, sugar, and butter, she’ll pass or politely ask someone else to make it. That’s why I found it so funny when Shari’s Berries asked me to pass along this Mother’s Day post featuring baking advice from the mothers of popular food bloggers, including Sally of Sally’s Baking Addiction and Michelle from Brown Eyed Baker. Their mothers impart some great advice–my favorite is “Don’t be afraid to mess up!” from Yossi Arefi’s mom. That’s great advice for life in general.

Strawberry Rhubarb GaletteWhen I first got into baking, my mom was left scratching her head. She’s a great cook, but baking just frustrates her. How I grew up to be a baker, I don’t know. It’s probably some sort of cosmic middle child joke.

I have seen my mother bake exactly one thing: a classic cherry-pineapple dump cake. Except that my mother, ever a lady, would never serve something called “dump cake.” Instead she takes a tip from her mother, tops it with vanilla ice cream, and calls it “Simply Delicious.” That’s what it is, after all. I guess my mom’s lone piece of baking advice–besides “don’t”–would be that if you don’t like the name of your dessert, change it.

Strawberry Rhubarb GaletteStrawberry Rhubarb GaletteStrawberry Rhubarb GaletteNo, my mother is not a baker. But when all is said and done, my mom and I, we’re not so different. For one, we’re both caretakers by nature. We express love in acts of service which, incidentally, is also the form in which we receive love. If you mention to my mom that you are struggling with something, she’ll be right there with you, trying to figure it out. If she perceives that you are overwhelmed, she’ll send you flowers or a goofy card. That doesn’t mean she doesn’t occasionally neglect her own needs and make herself crazy because she’s trying to help someone else–that’s something that her mother did before she did and a habit of mine as well. 

Just know that if my mom does you a favor or sends you a gift or calls at 11pm on a Wednesday just because she wants to say hello, it’s because she really values you. And if I make you a pie and put it on the internet for a holiday we can’t even celebrate together, know that it’s because I really value you.

Strawberry Rhubarb GaletteStrawberry Rhubarb GaletteStrawberry Rhubarb GaletteStrawberry Rhubarb GaletteAnother way my mother and I are alike? We both prefer fruit desserts over chocolate.* When I started planning what I’d make for my Mother’s Day post, I really thought about what my mom would like to eat. Strawberry rhubarb pie quickly came to mind, with a whole wheat crust, because my mom will take extra nutrition anywhere she can get it, even in dessert.

*Know that my little sister is rolling her eyes as she reads this.

Strawberry Rhubarb GaletteInstead of making pie, something that my mom would literally never attempt, I went for a simple, rustic Strawberry Rhubarb Galette. Free-form pies are definitely my mom’s style. There’s no crimping or anything–just lay the rolled dough on a baking sheet, pile the filling in the middle, and gather it all together with your hands. Bake it for 45 minutes and let it cool before serving.

My mom, a self-proclaimed vanilla person, would insist on a scoop of vanilla ice cream to go with her slice of this sweet-tart classic dessert. I would too. My mom and I–we’re more alike than we are different.Strawberry Rhubarb GaletteStrawberry Rhubarb Galette

Happy Mother’s Day, Mom! I love you waaaaay more than chocolate. XOXO

Strawberry Rhubarb Galette
makes 1 galette, 8 servings

2 cups fresh strawberries, cut into 1/2-inch pieces (about 16 ounces)
1 cup fresh rhubarb, trimmed, cut into 1/2-inch pieces (about 1-2 stalks)
2/3 cup granulated sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch of Kosher or sea salt
4 tablespoons cornstarch
2 tablespoons fresh lime juice (about 1 lime)
1/2 recipe Whole Wheat Pie Dough, or other good crust
milk, for brushing
1 tablespoon coarse sugar, for sprinkling (I used turbinado)
1 tablespoon unsalted butter, cut into small pieces
vanilla ice cream, for serving, if desired

Arrange oven racks in the upper and lower positions. Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Set aside.

Combine strawberries and rhubarb in a large mixing bowl. Add sugar, ginger, nutmeg, salt, cornstarch, and lime juice. Stir together with a silicone spatula or wooden spoon and let sit for 15 minutes at room temperature.

Flour a surface and a rolling pin. Roll pie dough out until it is 1/8-inch thick. Trim scraggly edges, if desired. Transfer to prepared pan. Use a slotted spoon to remove strawberry rhubarb filling from the bowl, leaving behind excess liquid. Mound filling in the middle of the dough, leaving at least 2 inches of excess on all sides. Fold dough over the sides of the filling, to contain it. Brush exposed crust with milk and sprinkle with coarse sugar. Dot exposed filling with butter.

Bake galette on the upper rack for 25 minutes. Tent galette with aluminum foil and move to the lower rack. Bake for 20-25 more minutes. Crust will firm up as the galette cools.

Let galette cool completely in the pan on a rack. Remove to a cutting board. Slice and serve with vanilla ice cream, if desired.

Pie will keep covered at room temperature for three days, or in the refrigerator for up to four.

Strawberry Rhubarb Galette

Whole Wheat Pie Dough

Whole Wheat Pie DoughI have a lot of feelings about pie crust. Namely, that it should be easy, homemade, have defined flaky layers, and be insanely delicious. No hard, crunchy, cardboard-flavored crusts for me, thanks.

Whole Wheat Pie DoughWhole Wheat Pie DoughNow, I have a pie crust that is all these things and more. Yes, my Cream Cheese Pie Dough is perfection, as far as I’m concerned. And what’s not to love? The dough is simple to make and never, ever tears during rolling. It goes well with sweet and savory applications. It has so many layers that I have had friends comment that it’s akin to having a pie wrapped in croissant dough. And it really is delicious.

I could go on and on about that crust all day. Really, I could. But as much as I love it, sometimes I just need a change.

Whole Wheat Pie DoughWhole Wheat Pie DoughEnter this Whole Wheat Pie Dough. It has all the ease, flakiness, and versatility of my beloved Cream Cheese Pie Dough, but with a rich whole wheat flavor. It might sound a little odd, the idea of a pie made with a whole grain crust, but trust me when I say that it’s shockingly good. The combination of sweet, jammy fruit and nubbly wheat crust–let’s just say it’s the dessert you never knew you wanted.

If you don’t believe me, just wait–I have a Strawberry Rhubarb Galette coming your way tomorrow 😊🍓Whole Wheat Pie Dough

Whole Wheat Pie Dough
makes two 9-inch pie crusts

2 1/2 cups whole wheat flour (or white whole wheat flour)
1/2 teaspoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon Kosher or sea salt
8 ounces (2 sticks) unsalted butter, very cold, cut into cubes
2/3-3/4 cup buttermilk, very cold

In a large mixing bowl, whisk together whole wheat flour, baking powder, sugar, and salt. Add cold butter, and use a handheld pastry blender to cut it into the dry ingredients until the smallest pieces are the size of large peas. Pour in 1/2 cup cold buttermilk and stir with a silicone spatula or wooden spoon until clumps form. Add more buttermilk by the tablespoon, as necessary. Put your hands* in the bowl to knead the mixture until it comes together. Form the dough into two discs, and wrap them individually in plastic wrap. Chill for one hour, or up to two days.

Flour a surface and a rolling pin. Take one disc of dough out of the refrigerator, unwrap it, and place it on the surface. Press the dough with the rolling pin. Roll it in one direction 3-4 times, and then turn it 90 degrees. Roll in one direction 3-4 times. Repeat rolling and turning until dough is at least 12 inches in diameter, dusting with more flour as necessary to prevent sticking.

Fold dough in quarters, and place in a pie plate with the scraggly edges hanging over the outside of the pan. Unfold the dough to fill the pan. Trim the excess to 1/2 inch. Fill crust with filling and chill for at least 15 minutes. From here, there are two options.

For a single crust pie, crimp the edges, and brush them with additional buttermilk. and bake at 375F for 45 minutes to one hour, covering the crust with foil halfway through. Let cool at least three hours.

For a double crust pie, roll out the top crust the same way that you did the bottom crust. Cut into strips for a lattice,* or leave whole to cover the whole pie. Trim the excess to 1/2 inch. Crimp the edges, then chill for 15 minutes. Brush the crust with additional buttermilk. Cut vents if the top crust is whole. Bake at 375F for 45 minutes to one hour. Let cool for at least three hours.

Notes:

If your hands are warm, run them under cold water for thirty seconds (and then dry them) before kneading.

Whole Wheat Pie Dough

Whole Grain Cranberry-Orange Snack Bars

 
I spend my life rushing. Rushing to bake, rushing to nanny, rushing to deliver cakes. Like this week–I have had four separate celebration cake orders. It wouldn’t be much for a bakery, but I am just one woman with one small oven and the world’s tiniest fridge. So, I rush. And I don’t remember to eat. I am asked often how I maintain a healthy weight with all the baking, and the answer is that I don’t actually eat much of it. No, I don’t have great self-control. After three years of near-constant baking, I just see cake and pie and cookies as projects most of the time. I taste-test, to be sure, and I have had cookies for dinner more than a few times, but for the most part, when I bake something it’s either picked at for several days or given away.

All that said, I am often so scattered that I forget to eat until I am halfway to wherever I’m going. Most of the time, I stop into the nearest corner store to get Cheez-Its and a Diet Coke. It keeps me from passing out, but it’s not a healthy or sustainable way to eat. 

I’ve been making a few changes to my diet this month, as evidenced by all the whole grain and grain-free recipes I’ve been posting. Today is the final post of this healthier January, and so I am posting what has become my Cheez-Its alternative: Whole Grain Cranberry-Orange Snack Bars. They’re like a cross between blondies, muffins, and granola bars, made with whole wheat flour and oats, dotted with dried cranberries, and scented with orange zest. They’re soft, chewy, and not too sweet, with a flavor that is wholesome and delicious. They’re great for on-the-go, a sweet treat in school lunches, and after-school snacks. They also make a fantastic dessert with a little vanilla ice cream. 

 

Whole Grain Cranberry-Orange Snack Bars are quick and easy to put together. They start with creaming softened unsalted butter and orange sugar until it’s all light and fluffy. Orange sugar is easy to make–just add the zest of an orange to some brown sugar, and rub it together with your fingers like you would if you were trying to remove dried school glue. This brings out the oils in the orange zest and starts to melt the brown sugar. Once the butter and brown sugar are combined, beat in an egg, followed by some vanilla.
 Beat in a mixture of white whole wheat flour, nutmeg, baking powder, and salt, followed by a cup of old-fashioned oats. All that’s left to add are some dried cranberries that have been plumped in hot water. This little act of soaking the dried fruit ensures that the pieces are more juicy than waxy. Spread the batter into a parchment-lined pan and bake 20-25 minutes, until the bars are just done. Let them cool to room temperature and then hang out in the fridge for an hour or so. Refrigerating the bars helps them to slice cleanly.

These bars can be stored in an airtight container at room temperature for up to a week, or wrapped individually in plastic wrap so they’re easy to grab as you’re running out the door! Make a batch of Whole Grain Cranberry-Orange Snack Bars this weekend so you can enjoy them all week long 😊 

 Whole Grain Cranberry-Orange Snack Bars
makes one 8×8″ pan, about 16 bars

6 tablespoons water
3/4 cup dried cranberries
3/4 cup light brown sugar
1 tablespoon orange zest
1/2 cup unsalted butter, softened to room temperature
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/2 cup white whole wheat flour*
1/4 teaspoon ground nutmeg
1/4 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup old fashioned oats

Preheat the oven to 350F. Grease an 8×8″ pan and line it with parchment. Grease parchment. Set aside.

Heat water to a simmer, and pour it into a small bowl. Stir in dried cranberries. Set aside.

In a separate small bowl, rub orange zest into light brown sugar. Set aside.

In a medium bowl, together white whole wheat flour, nutmeg, baking powder, and salt. Set aside.

In a large mixing bowl, beat butter with an electric mixer until it’s fluffy and lighter in color. Beat in light brown sugar mixture, followed by the egg and vanilla. Beat in flour mixture until completely combined. Beat in oats.

Drain dried cranberries and fold them into the batter. Spread batter into prepared pan. Tap the full pan on the counter five times to release any air bubbles. Bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean. Cool completely on a rack before refrigerating for at least one hour. Slice into bars.

Bars will keep covered at room temperature for up to one week.


Note:

Regular whole wheat flour may be substituted for white whole wheat flour.

Whole Wheat Chocolate Chip Cookies

 As I’ve mentioned previously, I have a cookie commitment every Wednesday night. Usually I bring two different kinds of cookies or bars, but yesterday, I went all-in on Whole Wheat Chocolate Chip. You see, I had made one batch from Molly Wizenberg’s recipe and had big plans to make some Heath Bar blondies. All would have gone according to plan, except that I had more cookies than I needed. So naturally, I had a little snack…let’s call it quality control 😉 These cookies were (and are!) good: sweet and chocolaty with the nutty, slightly savory qualities of whole wheat. But there was one little problem: they were crunchy where I would have liked them to be soft. While this may not have fazed another baker, it got me thinking: how could I adjust these to be soft and chewy? A few things ran through my mind: cutting or increasing the flour, adding cornstarch, adjusting the leaveners, reducing the sugar. I did a little mental baking chemistry and got to work making a second batch that would hopefully be on the softer side. The resulting cookies had all the qualities I liked from the original recipe with the added benefit of soft, chewy middles. I 💗 cookie science (and rare kitchen experiments that work on the first try).

But now I had a little problem: nine dozen cookies that were all basically the same flavor. What was a baker to do? Answer: have a Whole Wheat Chocolate Chip Cookie taste-off. I labeled Molly’s recipe as Batch A and mine as Batch B, and determined that I’d post whichever recipe won. As people started to trickle in, I explained my mission. Thank goodness these are friends, or they’d all just think I’m nuts. Well, they probably do think I’m nuts and are my friends regardless. It probably doesn’t hurt that I literally always have cookies 😊 Anyway…there were people on both sides of the argument. My friends who like thinner, crunchier cookies were firmly for Batch A, but the vast majority must be soft and chewy cookie fans because Batch B won by a landslide. So, here we are. 

  These cookies start with whisking together whole wheat flour, cornstarch, baking powder and soda, and salt. As I wrote earlier this week, whole wheat flour can produce heavy, dry baked goods if not treated properly. Here, we add cornstarch, which lightens the flour a bit and gives the cookies a little softness. Also, we use both baking soda and baking powder. The vast majority of my drop cookies (with the exception of sugar cookies) only require baking soda, but since whole wheat flour is heavier than all-purpose, these need a little bit more help to puff up properly. We add a teaspoon of baking powder to the mix–it contains both an acid (cream of tartar) and a base (baking soda), and will keep the cookies from being too hard.

The wet ingredients are standard cookie fodder. Two sticks of softened butter are beaten until light and fluffy. Then come light brown sugar and granulated sugar, followed by two room temperature eggs and some vanilla. Then, add the dry ingredients in two installments, making sure that everything is fully incorporated. Fold in some semisweet chocolate chips and then chill the dough for 45 minutes. Where most of my cookie recipes require a chill of at least 90 minutes to prevent spreading, the heaviness (and quantity) of the whole wheat flour means these can be in the cookie jar sooner rather than later. Roll the chilled dough by the tablespoon and bake at 350F for 8-10 minutes. Let the cookies cool a bit and enjoy! 

One quick word about nutrition. No, I am not a nutritionist or health expert of any variety. One thing I can tell you, though, is that the presence of whole wheat flour in these cookies does not make them healthy. Sure, the protein and fiber in whole wheat makes this recipe a bit more nutritious than most chocolate chip cookies, but there is still plenty of butter and sugar (and chocolate!) present. These are simply really good, chewy chocolate chip cookies that happen to be made with whole wheat flour. Nothing more, nothing less.

Whew! That was a little too serious for a baking blog.

If you’re looking for a treat to make this weekend, these are the way to go. The combination of whole wheat and chocolate will pleasantly surprise anyone with whom you choose to share! These cookies are definitely winners. 
 Whole Wheat Chocolate Chip Cookies
adapted from Whole Wheat Chocolate Chip Cookies by Molly Wizenberg
makes about 4.5 dozen cookies

3 1/4 cups white whole wheat flour*
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoons Kosher or sea salt
1 cup unsalted butter, softened to room temperature
1 1/2 cups dark brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups semisweet chocolate chips

In a large mixing bowl, whisk together white whole wheat flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy. Beat in dark brown sugar and granulated sugar, followed by eggs and vanilla. Add dry ingredients in two installments, beating until completely combined. Beat in chocolate chips, kneading the dough a bit if necessary. Cover dough and chill for 45 minutes, or up to three days.

Preheat oven to 350F. Line two baking sheets with parchment. Scoop dough by the tablespoon and roll into balls, setting them two inches apart on the prepared pans. Bake 8-10 minutes until they look just a touch underdone. Let cool on the sheet pans for five minutes before transferring to a cooling rack to cool completely.

Cookies will keep covered at room temperature for up to a week.

Note:

Regular whole wheat flour may be substituted for white whole wheat flour.

Whole Wheat Banana Bread

Updated 03/13/2021 to add better photos and adjust the oven temperature. The bananas used in the update were not “quick-ripened” in the way mentioned in the text, but that method does work well in a pinch. Whole Wheat Banana BreadI go to the same coffee place everyday. It’s an institution on Atlantic Avenue–Moon’s Palace. It’s not flashy, and you won’t find any fancy pour-over there, but the owner, known to me as Mr. Moon, makes a solid cup of coffee. I don’t even have to ask for my order anymore–he and his sons know that if its a weekday, I want a large black coffee, and if it’s a weekend, a second large coffee with foamed half-and-half, for Henry. I’ve been going there so frequently for the last three years that we even have a deal during the summer: they keep all their sad-looking overripe bananas for me (instead of tossing them in the garbage), and I buy them at half-price for banana bread. It’s the best deal in town, as far as I’m concerned: twenty-five cent bananas, and I don’t even have to wait for them to ripen! Whole Wheat Banana BreadBut now it’s winter, and ready-made overripe bananas are harder to come by. I went in last week and grabbed a few bananas that were still bright yellow, hoping to make banana bread in about a week. I put them in a paper bag and left them to ripen, but they refused. Sure, they started to turn a little brown in places, but not nearly enough for really good banana bread. Being the impatient, banana bread-deprived woman I was, I resorted to one of those hacks that probably plague your Facebook feed. I placed the bananas on a lined baking sheet, put them in a 250F oven for twenty minutes, and was rewarded with overripe results!Whole Wheat Banana BreadSo, now that I’ve played Mother Nature with these bananas, let’s make some banana bread. Whole Wheat Banana Bread, to be exact. Sweet, cinnamon-scented quickbread chock full of bananas and walnuts, with all the nutty goodness of whole wheat. Now, baking with whole wheat flour can be tricky. Since it hasn’t been stripped of the bran and germ like all-purpose flour, whole wheat flour has a grainier texture and higher protein content. Higher protein = more gluten. More gluten = greater potential for tough, dense results. We have to follow a few guidelines to keep this banana bread from being a brick.Whole Wheat Banana Bread1. Measure the flour properly. American baking is notoriously unreliable when it comes to measurements. This isn’t a problem in countries where they bake by weight–100 grams is always 100 grams. In the U.S., though, measuring is a problem. Since we traditionally measure ingredients by volume, there’s no way to know if two people are using exactly the same amount of an ingredient. Some people measure flour by just scooping it with the measuring cup. This doesn’t allow any air into the flour, and can therefore contribute to over-measuring. In cakes and breads, this can lead to things becoming too dense and dry. In cookies, this can lead to toughness and/or cakey results.

How do you measure flour properly in an American-style measuring cup? Spoon & level! First, make sure you’re not using a liquid measuring cup. You need a set of measuring cups made specifically for dry ingredients. Then, you need a spoon, a table knife, and your container of flour. Use the spoon to give the flour a good stir. This is called aerating, and will keep us from measuring too much flour. Then, with the measuring cup sitting on a steady surface, spoon the flour into the cup. Do not tap or jostle the cup in any way–it could knock out the air. Once you have a heaping cup of flour, use the back of your knife to level off the measuring cup. That’s it!

I have added some extra insurance against the heaviness of whole wheat flour by adding a touch of cornstarch to the dry ingredients. Cornstarch lightens all-purpose flour in cake flour, and is in many of my cookie recipes for a little extra softness. Here, it mitigates the graininess and heaviness of the whole wheat. If you don’t mind a heavier bread, you may leave it out, but I really think it brings something special to the texture.

2. Use really brown bananas. The general rule with banana bread bananas is “the browner, the better.” Make sure they’re super brown. Like, pretty-close-to-rotting brown. This means that all the sugars in the bananas are developed. They don’t need to be solid black-brown, but they should be heavily spotted, a little squishy, and have a heavy scent. Don’t use green or solid yellow bananas, or you’ll have dry, sad bread. If your bananas, like mine, are refusing to ripen after several days, do as I have done: set the bananas on a lined baking sheet and bake at 250F for 20 minutes. The peels will darken completely. Let the bananas cool for at least half an hour before peeling and mashing.  Whole Wheat Banana Bread3. Add enough moisture. (Warning: I’m about to say “moist” a lot.) In this banana bread, we need a ton of moisture to counteract the density potential from the whole wheat flour. Here, we use oil so our banana bread stays soft and springy. If we used butter, which is around 15% water, our bread would dry out as the water evaporated over time. Also, there’s so much flavor going on between the bananas, cinnamon, and walnuts that we won’t even notice the lack of butter. So, break out the neutral-flavored oil: canola, vegetable, whatever you have. You may also use melted coconut oil. Next comes brown sugar. We use only brown sugar in this recipe because it’s more moist than granulated sugar, thanks to the molasses. After that, two large eggs. The eggs provide moisture, chew, and additional structure. They help the final product to stay soft and moist-crumbed, which is exactly what we want in banana bread. Lastly comes the milk, which is just extra moisture insurance. You may use any milk you like (including buttermilk, almond, oat, soy, etc.), although I do not recommend skim or fat-free cow’s milk. 

4. Don’t stir too much. This is not the time to use your electric mixer. With the high amount of protein in the flour, an electric mixer would overdevelop the gluten and give us a banana bread brick. Yuck. Use a whisk when stirring the dry ingredients and wet ingredients separately. When you combine the two, use a silicone spatula or wooden spoon and do not stir more than twenty strokes. I add the dry ingredients to the wet ingredients and then stir ten strokes, making sure to scrape the bowl as I go. Then I add the optional nuts before stirring ten additional strokes. If there are tiny streaks of flour left in your batter, don’t worry. Those will disappear into the final bread. Resist the urge to stir further, or have tough banana bread!

Now, that all sounds super intense, but banana bread is (and should be) fun and easy to make. There’s a reason that generations of people have been making banana bread out of their overripe bananas, and that’s because it’s simple and delicious (especially the next day). And now, with the addition of whole wheat flour, it’s a little more wholesome. Whole Wheat Banana Bread

Whole Wheat Banana Bread
makes one 9×5″ loaf

2 cups whole wheat flour (or white whole wheat flour)
2 tablespoons cornstarch
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon Kosher or sea salt
1/2 cup neutral-flavored oil (like canola)
1 cup light or dark brown sugar, packed
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3 large ripe bananas, mashed
1/2 cup milk (not fat-free or skim)
2/3 cup chopped walnuts or pecans (optional)

Preheat the oven to 375F. Grease a 9×5″ loaf pan, and line the bottom with parchment. Set aside.

In a medium mixing bowl, whisk together the whole wheat flour, baking powder, cornstarch, cinnamon, nutmeg, and salt. Set aside.

In a large mixing bowl, whisk together oil, brown sugar, and eggs, until completely combined. Whisk in vanilla before stirring in the mashed bananas and milk. Pour the dry ingredients into the wet ingredients. Use a silicone spatula or wooden spoon to stir the batter ten strokes, making sure to scrape the side of the bowl. At ten strokes, pause and add the nuts, if using. Then stir an additional ten strokes.

Scrape the batter into the prepared loaf pan, and bake for 55-65 minutes, tenting with foil if it browns too quickly (I did at 40 minutes). The banana bread is done when a toothpick inserted in the middle comes out with only a few moist crumbs.

Let the bread cool completely in the pan on a wire rack before running a knife around the edge and inverting to release. Peel off the parchment paper before enjoying.

Whole Wheat Banana Bread keeps well tightly-covered at room temperature for a few days or in the refrigerator for up to a week.Whole Wheat Banana BreadWhole Wheat Banana BreadWhole Wheat Banana Bread