Whole Wheat Banana Bread

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Whole Wheat Banana Bread is deliciously moist bread made using ripe bananas. They are a perfect snack for your evening coffee or tea. They are good treat for your kids lunchbox or even a good travel snack.

Recipes with Ripe Bananas

Bananas ripen faster and specially during hot weather. So what do you do with them? I either make this healthy Whole wheat Banana Pan Cake or Whole Wheat Chocolate Banana Pan Cake. They serve as a healthy breakfast as well as a filling lunchbox. Milkshake or drinks from overripe bananas like, Oats Plum Banana MilkShake , Blueberry Banana Smoothie,  Ragi Banana and Dates Smoothie also turns out well and are equally healthy.  

The other good way to use them are in baked goodies such as in this, Whole Wheat Chocolate Avocado Banana Muffins or Double Chocolate Whole Wheat Banana Bread , Gluten free Double Chocolate Banana Bread, Gluten-Free & Vegan Ragi Banana Cake (Processed Sugar-Free, Dairy-Free).

And if you are looking for a gluten-free banana bread recipe then try this Oat Flour Banana Bread from my friend’s blog.

Ripe Bananas Freeze Well

If still you cannot use them best is to peel, dice and freeze them. Use as required in your bakes, smoothies or even Ice Cream. Do you know when you make an Ice Cream from frozen banana it will be more creamier and sweeter. Like my this Sugarless No Churn Strawberry Banana Ice Cream. Here I have used frozen banana and all the sweetness comes in from Sugar.  

Whole Wheat Banana Bread Recipe

So coming to today’s Bread Whole Wheat Banana Bread, the recipe is quite simple. Just take all the dry and wet ingredients in separate bowls, and then simply mix everything together and you are done. Yes, you do not need to beat the eggs till pale or beat the butter and sugar etc. 

My bread was a bit dense as you can see in the picture and that is only because of whole wheat flour. But it was perfectly moist and smooth. I love to add a mix of toasted and chopped walnuts or pecans or almonds in my bread/cake. It adds to the crunch but you can completely skip it.  

I generally add Chocolate to Banana Bread, but this time I simply skipped the chocolate as I wanted to make just the Banana Bread and see if it will be enjoyed by my children. Both of them loved it.

Storing Whole Wheat Banana Bread

This bread stays fresh when stored in fridge for 3-5 days or one can slice and freeze individual portions

Update

I have already shared this recipe earlier in July 2018. Today I am just optimising my post. The only change I did in the recipe is replacing the white granulated sugar with dark brown sugar. Yes all my bakes are now with dark brown sugar instead of the white ones. But you can use white if you wish too.

I am sharing this with our Foodies Redoing Old post, where we a group of bloggers give some much needed love to our old post. It helps to revisit the recipe, add more inputs to the recipe if we have missed earlier. I have earlier shared this with A-Z Recipe Challenge where in this month we need to cook something starting with B. I missed the A challenge as I recently joined this group. Though, I have other ideas with B , I decided to make this bread. The Bananas were calling to be massacred 🙂 🙂

Here goes the recipe for Whole Wheat Banana Bread:

Ingredients

• 113 grams (1/2 Cup) Melted and cooled, Unsalted Butter
• 230 grams (3/4 Cup) Dark Brown Sugar (One can use Castor or Granulated White Sugar) 
• 230 grams (1+ 3/4 Cup )  Whole Wheat flour
• 2 medium Eggs, lightly beaten
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 3 Large (about 1.5 Cups) Ripe Bananas, mashed well 
• 1 teaspoon pure vanilla Extract
• 1 Cup Walnuts or pecans or Almonds

Preparation 

• Roast the nuts in a pan until they are lightly toasted or alternatively you can let them bake for 5-7 minutes until lightly toasted.
• Preheat the oven to 180 C
• Prepare a loaf tin (8 x 21 cm), by greasing and dusting with flour  or lining it with greaseproof paper.
• I grease it and line it with greaseproof paper. It helps to take out the bread from the tin fus free.
• In a large bowl combine the dry ingredients. i.e. Sift the flour, baking powder, baking soda, salt and cinnamon.
• Add in the sugar,.
• Once the nuts are cooled, coarsely chop them.
• Add this to the dry ingredients and give it a quick mix.
• In another bowl, mash the bananas. Mash it evenly, this can be simply done with a fork. 
• Lightly beat eggs and add it to the bananas . Add the melted butter and vanilla and mix everything with a spatula or a wooden spoon. 
• Add wet ingredients to dry and lightly fold it. Do not over mix. 
• Check if you have mixed everything. Sometimes a dry batter is left at the bottom.
•  Add the mixture to a greased loaf pan.
• Bake the Bread in a preheated oven for 50-60 minutes. 
• Remove it and let it cool in the pan for 10-15 minutes.
• After that remove and let it cool completely on a wire rack.
• Enjoy it in Breakfast or as a dessert 
• This bread stays fresh when stored in fridge for 3-5 days or one can slice and freeze individual portions.

Notes:

• 1  teaspoon  = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
• One can use all purpose flour too instead of whole wheat flour.
• Castor or Granulated Sugar can be used instead of Dark Brown Sugar.
• Oven temperatures and time varies. Keep a close watch after 40-45 minutes.
• Tin size will vary the baking time.

Whole Wheat Banana Bread

Whole Wheat Banana Bread is deliciously moist bread made using ripe bananas to be enjoyed as an evening or a travel snack or a treat for your kids lunchbox.

4.86 from 7 votes

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Course: Appetizer, Dessert, Snacks

Keyword: Bread, Fruits, Nuts / Dried Fruit, Whole Wheat flour

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Servings: 1 Loaf

Author: Renu Agrawal-Dongre

Equipment

• Oven

Ingredients

• 113 grams 1/2 Cup Melted and cooled, Unsalted Butter
• 230 grams 3/4 Cup Dark Brown Sugar (One can use Castor or Granulated White Sugar)
• 230 grams 1+ 3/4 Cup Whole Wheat flour
• 2 medium Eggs lightly beaten
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 3 Large about 1.5 Cups Ripe Bananas, mashed well
• 1 teaspoon pure vanilla Extract
• 1 Cup Walnuts or pecans or Almonds

Instructions

• Roast the nuts in a pan until they are lightly toasted or alternatively you can let them bake for 5-7 minutes until lightly toasted.
• Preheat the oven to 180 C
• Prepare a loaf tin (8 x 21 cm), by greasing and dusting with flour or lining it with greaseproof paper.
• I grease it and line it with greaseproof paper. It helps to take out the bread from the tin fus free.
• In a large bowl combine the dry ingredients. i.e. Sift the flour, baking powder, baking soda, salt and cinnamon.
• Add in the sugar,.
• Once the nuts are cooled, coarsely chop them.
• Add this to the dry ingredients and give it a quick mix.
• In another bowl, mash the bananas. Mash it evenly, this can be simply done with a fork.
• Lightly beat eggs and add it to the bananas . Add the melted butter and vanilla and mix everything with a spatula or a wooden spoon.
• Add wet ingredients to dry and lightly fold it. Do not over mix.
• Check if you have mixed everything. Sometimes a dry batter is left at the bottom.
• Add the mixture to a greased loaf pan.
• Bake the Bread in a preheated oven for 50-60 minutes.
• Remove it and let it cool in the pan for 10-15 minutes.
• After that remove and let it cool completely on a wire rack.
• Enjoy it in Breakfast or as a dessert
• This bread stays fresh when stored in fridge for 3-5 days or one can slice and freeze individual portions.

Notes

• 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
• One can use all purpose flour too instead of whole wheat flour.
• Castor or Granulated Sugar can be used instead of Dark Brown Sugar.
• Oven temperatures and time varies.
• Keep a close watch after 40-45 minutes.
• Tin size will vary the baking time.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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