Imagine the comforting aroma of warm bananas and cinnamon filling your kitchen as you pull a perfectly golden-brown loaf from the oven. This recipe delivers a wonderfully moist and tender banana bread, naturally sweetened and made with wholesome ingredients for a treat you can feel great about. It’s the perfect companion for your morning coffee, a satisfying afternoon snack, or a simple, guilt-free dessert.
Prep Time: 15 mins
Total Time: 60-65 mins (includes baking and cooling time)
Servings: 10 slices
Ingredients:
- 1 1/2 cups White Whole Wheat Flour or regular whole wheat flour
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Salt
- 3 large Very Ripe Bananas, mashed (about 1 1/2 cups)
- 1/3 cup Melted Coconut Oil or light olive oil
- 1/3 cup Pure Maple Syrup
- 2 large Eggs, lightly beaten
- 1 tsp Vanilla Extract
- 1/2 cup Chopped Walnuts or pecans
Instructions:
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with oil or butter and lightly flour it, or line it with parchment paper for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set it aside.
- Combine Wet Ingredients: In a large bowl, add the mashed bananas. Whisk in the melted coconut oil, maple syrup, lightly beaten eggs, and vanilla extract until everything is well combined.
- Mix Batter: Pour the dry ingredients into the wet ingredients. Gently fold them together with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Fold in Add-ins: Gently fold in the chopped walnuts until they are evenly distributed throughout the batter.
- Bake the Bread: Pour the batter into your prepared loaf pan and smooth the top with your spatula. Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool: Let the banana bread cool in the pan on a wire rack for 10 minutes. Then, carefully remove the loaf from the pan and let it cool completely on the wire rack before slicing. (This step is important for preventing the bread from falling apart).
- Serve and Enjoy: Once cooled, slice the bread and serve. It’s delicious on its own or with a small spread of butter.
Recipe Notes:
- Use Very Ripe Bananas: The key to amazing banana bread is using bananas with plenty of brown spots. They are much sweeter and more flavorful, reducing the need for extra sugar, and they mash more easily.
- Do Not Overmix: When you combine the wet and dry ingredients, mix only until the flour disappears. Overmixing develops the gluten in the flour, which can result in a dense, tough, and rubbery loaf instead of a tender one.
- Flour Variations: This recipe works beautifully with white whole wheat flour, which is milder in flavor than regular whole wheat. You can also use a 50/50 mix of whole wheat and all-purpose flour for a lighter texture.
- Ingredient Temperature: For a better, more even bake, try to have your eggs at room temperature before mixing them into the batter.
- Storage and Freezing: Store the cooled banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the entire loaf or individual slices wrapped tightly in plastic wrap and then placed in a freezer bag for up to 3 months.
There you have it – a deliciously moist, flavorful, and wholesome banana bread that’s incredibly simple to make! This recipe will fill your home with the most wonderful scent and provide you with a perfect, guilt-free treat. We hope you enjoy every single slice of this comforting bake! Happy baking!
Estimated Nutritional Information (per slice)
Calories: 235; Fat: 12g; Carbohydrates: 29g (Fiber: 4g, Sugars: 13g); Protein: 5g
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
