Recently, I’ve been looking for the ideal whole wheat banana bread recipe. The first was too sweet for me to eat from breakfast till lunch, and the second was flavorless and dry.
The ingredients in this banana bread recipe are perfect: 100% whole wheat, honey as a natural sweetener, and a light, delicious crumb. Also, it only needs one dish for mixing, making it simple. My quest is finished!
I enjoy baking a sizable loaf of banana bread and freezing it for later because I live alone. And i slice the cooled bread and put the slices in a freezer bag after cooling. I simply pop a frozen piece of it into the toaster when I’m ready to consume it. I can make my own breakfast or snack in a matter of minutes!
How does your banana bread taste? I like to add some pecan butter or peanut butter on top for an extra protein boost. I’ll add honey, butter, Nutella, or maple cream cheese if I’m feeling indulgent. Huzzah!
Also read: Baked Oatmeal with Blackberries & Coconut
- 13 cup melted extra virgin olive oil or coconut oil
- 1/2 cup of maple syrup or honey
- 2 eggs
- 1 cup of bananas, mashed
- Vanilla extract, 1 teaspoon
- Salt, 1/2 teaspoon
- 12 teaspoon cinnamon, with enough for a topping swirl
- 1 3/4 cups whole wheat flour, either ordinary or pastry flour
- one tablespoon of baking soda
- 14 cup of hot water
- Grease a 9-inch by 5-inch loaf pan and preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
- Beat the oil and honey together in a big bowl. Beat thoroughly after adding eggs.
- After incorporating the vanilla and bananas, add the salt and cinnamon. Finally, whisk in the flour just long enough to mix.
- Hot water and baking soda are added, combined, and then quickly incorporated into the batter to ensure level distribution. Pour batter into the loaf pan after greasing it.
- For a lovely marbling effect, sprinkle with cinnamon and swirl with a toothpick or the tip of a butter knife.
- 55 to 65 minutes for baking By sticking a toothpick in the top, make sure the bread has finished baking. It ought to be free of errors. The bread should sit for five minutes in the loaf pan before being moved to a wire rack to cool for thirty minutes before slicing.
RECOMMENDATIONS FOR LOAF PANS: I should mention how much I adore baking bread in my Le Creuset stoneware loaf pan. I absolutely enjoy my brand-new Fiesta stoneware loaf pan in blue. Both heat evenly, are non-toxic, and are simple to clean. highly advisable
*10/13/14 BAKING SODA/WATER UPDATE: I’ve been perplexed by the hot water/baking soda method for a number of years, but I can now say with certainty that it’s not necessary. If you’d rather, you can merely whisk the baking soda and spices into the oil, honey, and eggs after adding 14 cup water or milk (of any sort). I’m leaving the recipe exactly how it is because I know a lot of you enjoy it that way!
MUST REMOVE THE EGGS? Other commenters have informed me that flax/chia eggs are effective egg substitutes. Even after forgetting the eggs, one commenter claimed that the bread still turned out well.