Whole Wheat Banana Bread
- Prep
- 20 min
- Bake / cook
- 45 min
- Total
- 1 h 5 min
- Makes
- 12 servings
- Pan
- 22 cm (9 in) loaf pan
Today I'm sharing this banana bread recipe, a slightly healthier option that's just as delicious. Don't miss it!
It's perfect for when you have bananas that are too ripe to eat. Those are the best ones for this loaf, since they add more sweetness and moisture.
Don't forget to leave a comment below if you made it and liked it. You can also share your photos on our social media. I love seeing everything you make!
Ingredients
- 3 bananas
- 60 ml vegetable oil
- 180 g whole wheat flour
- 1 egg
- 170 g sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- Vanilla extract
Metric measurements: a kitchen scale gives the best results.
Method
To start this banana bread, preheat the oven to 180°C (350°F) and prepare a loaf pan. If it's metal, grease and flour it; if it's silicone, you can skip this step.
To start the batter, whisk the egg together with the sugar, cinnamon and vanilla in a bowl.
Cut one of the bananas in half and set it aside for decorating. Mash the rest into a purée and add it to the previous mixture.
Finally, mix the flour with the baking powder and a pinch of salt. Add it to the mixture and mix very well.
With the batter ready, pour it into the prepared loaf pan, place the two halves of the reserved banana on top and bake for 45 minutes.
Once baked, let it cool for an hour before unmolding and serving.
If you like, you can add chocolate chips, walnuts or other nuts to this recipe.
I hope you like it!
Tips for perfect banana bread
- Use very ripe bananas. The more spotted they are, the sweeter and more aromatic they get, and they mash more easily. If yours are still green, this isn’t the recipe for today.
- Mix just enough. Once you add the whole wheat flour, mix only until there are no dry lumps left. If you overmix, the loaf turns out denser.
- Check doneness with a toothpick. At 45 minutes, poke the center: if it comes out clean or with a few dry crumbs, it’s ready. Ovens vary, so start checking a few minutes early.
- Let it cool before unmolding. Wait an hour, as the recipe says, so it doesn’t break and slices neatly.
How to store banana bread
Once it’s cool, keep it covered or in an airtight container at room temperature for 2 to 3 days. If it’s very hot out, put it in the fridge. You can also cut it into slices and freeze them: let them thaw on their own at room temperature or give them a few seconds in the oven.
Frequently asked questions
Can I make it with all-purpose flour instead of whole wheat?
Yes. The recipe uses whole wheat flour to make it a little healthier, but you can use the same amount of all-purpose flour (000) and the loaf will be softer.
What can I add to it?
Chocolate chips, walnuts or other nuts. Add up to a handful to the batter before baking.
Can I use a silicone pan?
Yes. If you use a metal one, grease and flour it; if it’s silicone, you don’t need to.
How many servings does it make?
This recipe makes 12 servings in a 22 cm (9 in) loaf pan.
Process video · 0:56
Watch it in video
