Next, in another bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and ground cinnamon. I love how the aroma of cinnamon fills the air as you mix! Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. If you want to contribute an extra crunch or sweetness, this is also the time to fold in your chopped nuts or chocolate chips. Just thinking about those little surprises in every bite has my mouth watering!
Once your batter is mixed, pour it into a greased loaf pan and smooth the top with a spatula. I usually give it a little shake to level it out; it’s those little things that make such a difference. Bake for about 50-60 minutes until a toothpick inserted into the center comes out clean. The whole house will smell divine, and I promise you’ll have a hard time waiting to dig in! Let it cool in the pan for about 10 minutes before transferring it to a wire rack.
Finally, slice the bread and enjoy it warm or at room temperature. It’s perfect on its own, but I also love to slather a little nut butter on top for an extra protein kick!
Pro Tips for Best Results
I tested this recipe three ways to find the best balance between flavor and texture. The first time, I used Greek yogurt instead of cottage cheese, and while it was tasty, the creaminess from the cottage cheese made it much more enjoyable in the end. Don’t be afraid to use really ripe bananas; the more spots, the sweeter and more flavorful your bread will be!
Another tip is to really mash your bananas well. I’ve noticed that if they’re still a bit chunky, it can affect the overall texture of the bread. It’s worth it to take a few extra minutes to get that smooth mash; you’ll thank yourself later when you taste the final product! Also, I love to add a sprinkle of oats on top before baking for a nice added texture and a little extra crunch.
And lastly, remember to let your banana bread cool fully before storing it. I rushed the cooling process one time and regretted it—I ended up with soggy slices, which isn’t the ideal situation for any banana bread lover!
Common Mistakes to Avoid
The first mistake I’ve made—and, believe me, I’ve made it a couple of times—is not adequately measuring the flour. Baking is a science, and too much flour can lead to dry bread. I always spoon the flour into a measuring cup and level it off for accuracy. Another common pitfall is overmixing the batter. If you overmix, you could end up with tough banana bread, and no one wants that! (See the next page below to continue…)