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Whole Wheat Banana Bread

This Whole Wheat Banana Bread is a deliciously moist treat packed with nutrients! Perfect for breakfast or a snack.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 8 servings

Ingredients

  • 1 cup whole white wheat flour or whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/3 cup canola oil or melted coconut oil or butter
  • 1/3 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup mashed banana (approximately 3-4 bananas)

Instructions

  • Step 1: Preheat the Oven - Start by preheating your oven to 350°F (175°C). This ensures that your banana bread bakes evenly and achieves a lovely golden crust.
  • Step 2: Prepare Your Loaf Pan - Grease your loaf pan with a little oil or line it with parchment paper to make removing the bread easier once it's baked.
  • Step 3: Mix the Dry Ingredients - In a medium mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and table salt.
  • Step 4: Combine the Wet Ingredients - In a separate large mixing bowl, beat together the canola oil (or melted coconut oil or butter), honey (or maple syrup), vanilla extract, and egg until well combined.
  • Step 5: Incorporate the Bananas - Add the mashed bananas to the wet mixture and stir until fully incorporated.
  • Step 6: Combine Wet and Dry Mixtures - Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  • Step 7: Pour into the Loaf Pan - Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Step 8: Bake - Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Step 9: Cool and Serve - Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Loaf Pan
  • Whisk
  • Spatula

Notes

  • Wrap the cooled bread in plastic wrap or aluminum foil to retain moisture.
  • Store at room temperature for up to 3 days or refrigerate for up to a week.
  • For longer storage, slice the bread and freeze it in an airtight container for up to 3 months.