Hearty Whole Wheat Banana Bread
One of the best ways to use up those bananas that got too ripe before you were able to eat them. Intense banana flavor in hearty and just the right amount of sweet bread taste in this dense and filling quick bread.
Equipment
- 1 9" x 5" loaf pan
- 1 Medium mixing bowl
- 1 Large mixing bowl
- measuring cups and spoons
Ingredients
- Canola oil spray or butter
- ⅓ cup extra virgin olive oil or melted coconut oil
- ¼ cup honey or maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1 ¾ cup banana mashed (about 3 bananas)
- 1 ¾ cup whole wheat flour
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
Instructions
- Preheat oven to 325 degrees Fahrenheit with the rack in the middle of the pan.
- Grease a 9” x 5” loaf pan with canola oil spray or butter.
- In a medium bowl, beat oil, honey, eggs, and vanilla together until well combined.
- In a large bowl, mix the flour, salt, baking soda, and cinnamon until well combined.
- Add wet ingredients and mashed bananas to the large bowl with the dry ingredients and mix until just combined. Spread the batter into the greased loaf pan.
- Bake for 65 to 75 minutes. Check the bread for doneness by inserting a toothpick through the top in several places. The toothpick should come out clean. Make sure you go about ¾ through the bread!
- Let the bread cool in the loaf pan on a wire rack for 5 minutes. Remove the bread from the pan and let cool for at least 30 minutes before cutting.
Video
Notes
Tips and Tricks
Can I use canola oil or butter instead of olive oil?
Yes, you can use canola oil or butter. Butter is a heavier fat and will give the bread a richer taste. If you keep your leftover banana bread in the fridge, it will be drier compared to using an oil.
Can I use other sweeteners?
If you opt to use a different sweetener, give palm sugar or coconut sugar a try. It is dried from the palm tree and coconut palm tree, respectively. The reason it is not white is because it is not processed to remove the molasses like white sugar is.
Can I make muffins with this recipe?
Yes! Banana muffins are just as tasty as banana bread. Grease muffin tins and fill each muffin compartment about 2/3 of the way up. It’s okay if you go a little higher; you will just have large muffin tops! Cook for 18 to 22 minutes at 350 degrees Fahrenheit. This banana bread cooks at a lower temperature than muffins because the edges can burn at a higher heat.
How long does this last in the refrigerator?
I’ve kept this for 5 days in the refrigerator. It might be able to be kept longer, but it’s safer to freeze it and take out slices as you need them. It keeps in the freezer for up to 3 months.
Mix-ins?
Yes. ½ cup chopped nuts (walnuts, pecans, macadamia nuts) or ¼ cup mini chocolate chips are great additions to this recipe. Add both if you’re feeling adventurous. A couple of tablespoons of ground flax seeds will add extra nutrition without any change in taste!