Whole Wheat Banana Bread
A simple whole wheat banana bread sweetened with honey (or maple syrup) and made with oil (or melted coconut oil or butter).
Servings: 12 servings
Ingredients
Ingredients
- 1 3/4 cupswhole white wheat flour or whole wheat flour
- 2 teaspoonsbaking powder
- 1/2 teaspoonbaking soda
- 1/4 teaspoontable salt
- 1/4 cupcanola oil or melted coconut oil or butter
- 1/2 cuphoney or maple syrup
- 3/4 teaspoonvanilla extract
- 1 largeegg
- 1 cupmashed banana ~3-4 bananas
Instructions
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch loaf pan.
- In a large bowl, sift 1 3/4 cups whole white wheat flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon table salt; then whisk briefly to combine.
- In a separate large bowl, whisk together 1/4 cup canola oil (or melted coconut oil or butter), 1/2 cup honey (or maple syrup), 3/4 teaspoon vanilla extract, and 1 large egg until smooth.
- Add 1 cup mashed banana to the wet mixture and stir until evenly combined.
- Pour the dry ingredients into the wet ingredients and fold gently with a spatula or wooden spoon until just combined; do not overmix.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake on the center oven rack for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the pan from the oven and cool on a wire rack for 10 minutes. Gently loosen the sides, remove the loaf from the pan, and allow it to finish cooling on the rack before slicing.
Equipment
- Loaf Pan
Notes
Notes
Storage:
Allow the loaf to cool fully before wrapping well or placing it in an air-tight container. Store for 2 days at room temperature or in the refrigerator for up to 4 days and freeze for up to 3 months.
Egg-Free Banana Bread
: Mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes and use in place of the egg.
Bananas
: Be sure the bananas are super ripe for the most flavor and sweetness. 1 cup of mashed bananas is equivalent to 3 average-sized bananas.
Using Frozen Bananas
: Microwave about 2 cups of peeled frozen banana chunks for 1 to 2 minutes and then mash well. Measure out 1 cup of banana puree (should be about 1 cup exactly) and let cool before adding to wet ingredients, so you won't scramble eggs.
Mini Banana Bread Loaves:
This recipe will also yield 10 mini banana bread loaves. Prepare the batter as directed and then bake for 25-30 minutes in greased mini loaf pans.
Storage:
Allow the loaf to cool fully before wrapping well or placing it in an air-tight container. Store for 2 days at room temperature or in the refrigerator for up to 4 days and freeze for up to 3 months.
Egg-Free Banana Bread
: Mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes and use in place of the egg.
Bananas
: Be sure the bananas are super ripe for the most flavor and sweetness. 1 cup of mashed bananas is equivalent to 3 average-sized bananas.
Using Frozen Bananas
: Microwave about 2 cups of peeled frozen banana chunks for 1 to 2 minutes and then mash well. Measure out 1 cup of banana puree (should be about 1 cup exactly) and let cool before adding to wet ingredients, so you won't scramble eggs.
Mini Banana Bread Loaves:
This recipe will also yield 10 mini banana bread loaves. Prepare the batter as directed and then bake for 25-30 minutes in greased mini loaf pans.