Whole Wheat Banana Bread
This whole wheat banana bread recipe is so tender, moist, flavorful, light and fluffy that you will never look for another banana bread recipe again. I keep this basic recipe very simple and once a while will jazz up the spices, or throw in chocolate chips, nuts and raisins.
Ingredients
- 2 bananas large and very ripe bananas ( or 3 smaller ones)
- 2/3 cups light brown sugar
- 1/3 cup oil
- 1/3 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour or all purpose flour plus 2 Tablespoons
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- pinch salt
- 1 tsp cinnamon
Instructions
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Preheat the oven to 375 degrees.
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Layer a 9 inch by 5 inch loaf pan with parchment paper and set aside.
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Mash the bananas until smooth ( or leave them slightly chunky if you prefer that texture)
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Add the sugar, oil, buttermilk, vanilla and egg to the banana mixture and mix them well using a whisk.
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In a separate bowl, mix the flour, baking powder and baking soda, salt and cinnamon.
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Using a rubber spatula, gently mix the flour mixture into the banana mixture and don’t worry about making a smooth batter. Just mix them until you no longer see separate pieces of flour in the wet mixture.
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Pour the batter into the prepared loaf pan and wait for about 10 minutes before you bake it. (This wait time is optional, but it enhances the whole wheat flour and produces a more tender, moist and flavourful bread)
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Bake ( middle rack) for 20 minutes. Lower the oven temperature to 350 degrees and bake for another 30-40 minutes until the loaf is done. (Test this with a toothpick, insert the toothpick in the middle of the loaf and if it comes out clean or with just a crumb or two hanging, it’s done. If it doesn’t come out clean, re-test the loaf 10 minutes later until done)
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Note:To make them into muffins, drop the baking time to 18-22 minutes at 375 degrees.
Recipe Video
Recipe Notes
Use only ripe and super ripe bananas, even if they look too ripe. They're actually just perfect.
Since it's a whole wheat banana bread, the batter needs to wait a couple of minutes before baking.
Also because it's made with whole wheat flour, if you need to swap this to all purpose flour make sure you add an extra 2 Tablespoons of all purpose flour.
This banana bread recipe is seriously moist and keeps on the counter for up to 4 days tasting just as fresh.
It can also be frozen and defrosts beautifully!