Whole Wheat Banana Bread is a wholesome, flavorful twist on the classic banana bread recipe. Made with nutrient-rich whole wheat flour and naturally sweetened with ripe bananas and a touch of honey or maple syrup, this bread has a slightly nutty flavor and a soft, moist texture. It’s perfect for breakfast, a snack, or even dessert. Whether you enjoy it plain, topped with butter, or alongside a cup of coffee, this banana bread is sure to become a family favorite that’s both delicious and nutritious.
Ingredients:
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- 3 large ripe bananas, mashed
- ¼ cup honey or maple syrup
- 1 large egg, beaten
- â…“ cup plain Greek yogurt (or applesauce for a dairy-free option)
- 1 teaspoon vanilla extract
- ¼ cup melted coconut oil or vegetable oil
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon.
- In a separate bowl, mix the mashed bananas, honey or maple syrup, egg, yogurt, vanilla extract, and melted coconut oil until well combined.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix. If you are adding walnuts or chocolate chips, gently fold them into the batter at this point.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, loosely cover the bread with aluminum foil during the last 10 minutes of baking.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy! Serve plain, or with butter or a drizzle of honey. This bread stores well at room temperature for 2-3 days or can be frozen for longer storage.
