Whole Wheat Banana Bread
If you’re on the lookout for a wholesome, delicious treat that can brighten your mornings or serve as a delightful afternoon snack, look no further than this Whole Wheat Banana Bread. Bursting with the natural sweetness of ripe bananas and the nutty flavor of whole wheat flour, this bread is not only satisfying but also packed with nutrients. It’s simple to make and perfect for using up those overripe bananas sitting on your counter. Let’s dive into the world of baking and create a loaf that you and your loved ones will cherish!
Why It Works Every Time
Using whole wheat flour instead of all-purpose flour gives this banana bread a hearty texture and adds a wealth of fiber and nutrients. The ripe bananas provide natural sweetness and moisture, while the combination of baking powder and baking soda ensures the perfect rise. This recipe is versatile, allowing you to adjust the sweetness and add your favorite mix-ins like nuts or chocolate chips. The result is a tender, flavorful loaf that’s hard to resist.
Shopping List
- 1 cup whole white wheat flour or whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt
- ½ cup canola oil, or melted coconut oil or butter
- ½ cup honey, or maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup mashed banana (approximately 3-4 bananas)
Tools of the Trade
- Mixing bowls: A large bowl for mixing wet ingredients and a separate bowl for dry ingredients.
- Whisk: To ensure your dry ingredients are well combined.
- Loaf pan: A standard 9×5-inch loaf pan works perfectly for this recipe.
- Measuring cups and spoons: Accuracy in measurements is key to a perfect loaf.
- Rubber spatula: Ideal for folding in the ingredients without deflating the batter.
Step-by-Step: Whole Wheat Banana Bread
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your banana bread bakes evenly.
Step 2: Prepare the Loaf Pan
Grease your loaf pan with a bit of oil or line it with parchment paper for easy removal after baking.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. This step is crucial as it evenly distributes the leavening agents throughout the flour, ensuring your bread rises beautifully.
Step 4: Combine the Wet Ingredients
In another bowl, mix together the canola oil (or melted coconut oil/butter), honey (or maple syrup), vanilla extract, and egg. Beat them until well combined.
Step 5: Add the Mashed Banana
Stir in the mashed banana into the wet ingredients until well incorporated. The banana should be smooth, with only a few small lumps remaining.
Step 6: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and gently fold with a rubber spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 7: Pour into the Loaf Pan
Transfer the batter into your prepared loaf pan, smoothing the top with the spatula.
Step 8: Bake
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly domed.
Step 9: Cool and Enjoy
Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
Substitutions by Category
- Flour: You can substitute whole wheat flour with spelt flour for a nuttier flavor or gluten-free flour for a gluten-free version.
- Sweeteners: Maple syrup can replace honey for a vegan option, or you can use agave nectar.
- Fats: Coconut oil can be replaced with any neutral oil or even applesauce for a lower-fat option.
- Add-ins: Feel free to add nuts, chocolate chips, or dried fruit for added texture and flavor.
Mistakes That Ruin Whole Wheat Banana Bread
- Overmixing the batter: Too much mixing can lead to a dense loaf. Mix until just combined.
- Using under-ripe bananas: For the best flavor and sweetness, use fully ripe bananas with brown spots.
- Not measuring accurately: Baking requires precision. Use measuring cups and spoons for the best results.
- Baking at the wrong temperature: Ensure your oven is preheated to the correct temperature before baking.
Make Ahead Like a Pro
Whole Wheat Banana Bread is perfect for making ahead of time! You can store the baked loaf at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to two months. When ready to enjoy, simply thaw at room temperature or warm it in the oven for a few minutes. You can also make the batter ahead of time, storing it in the refrigerator for a day before baking.
Whole Wheat Banana Bread Q&A
Can I use frozen bananas for this recipe?
Absolutely! Just make sure to thaw them completely and drain any excess liquid before mashing and adding them to the batter.
Why is my banana bread dense?
Dense banana bread can result from overmixing the batter or using too much flour. Ensure you measure your flour correctly and mix gently.
Can I add nuts or chocolate chips?
Yes! Adding chopped nuts, chocolate chips, or dried fruits can enhance the flavor and texture of your banana bread. Just fold them in gently after combining the wet and dry ingredients.
How do I know when my banana bread is done?
Your banana bread is done when a toothpick inserted into the center comes out clean. Additionally, the top should be golden brown and spring back when lightly pressed.
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Before You Go
Thank you for joining me in this delightful journey of baking Whole Wheat Banana Bread. There’s something truly special about the aroma that fills your kitchen as this loaf bakes, and even more so when you take that first warm slice. Whether enjoyed plain or topped with a smear of nut butter or a drizzle of honey, this banana bread is bound to become a staple in your home. Happy baking!
Whole Wheat Banana Bread
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your banana bread bakes evenly.
- Grease your loaf pan with a bit of oil or line it with parchment paper for easy removal after baking.
- In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
- In another bowl, mix together the canola oil, honey, vanilla extract, and egg. Beat until well combined.
- Stir in the mashed banana into the wet ingredients until well incorporated.
- Pour the wet mixture into the dry ingredients and gently fold with a rubber spatula until just combined.
- Transfer the batter into your prepared loaf pan, smoothing the top with the spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- For a nuttier flavor, substitute whole wheat flour with spelt flour.
- Maple syrup can replace honey for a vegan option.
- Wrap the baked loaf in plastic wrap and freeze for up to two months for longer storage.
