Whole Wheat Banana Bread Recipe
Linda Appiah
This whole wheat banana bread is tasty, flavorful, and light. these are the best banana bread i have ever had.
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Quick breads
Cuisine American
Servings 12
Calories 192 kcal
- 1and ¾ cup (210g) whole wheat flour
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 medium ripe bananas
- 2 large eggs
- ⅓ cup (80 ml) Olive oil
- ½ cup (170g) honey
- ⅓ cup (80ml) milk
- 2 teaspoons vanilla extract
- a handful of pecans for garnish optional
Preparation work
Adjust the oven rack and preheat the oven to 350 F (180 C).
Prepare 9x5x3 inches loaf pan with non-stick spray or this homemade pan release. Set aside
Making the Banana bread
In a medium bowl, combine the flour, ground nutmeg, cinnamon, baking soda, salt, and whip together. Then set aside.
In another large bowl, mash the bananas to the desire consistency. Then add the eggs and whisk until mixed. Add the honey, milk, vanilla, and whisk to mix.
Add the flour mixture to the banana mixture and mix to combine. Do not overmix the batter.
Pour the bread butter into the prepared loaf pan, add the pecans if using and bake for about 50 minutes. The bread is done when a toothpick is inserted into the center and comes out clean or with few moist crumbs
Remove from the oven and allow to cool in the pan for about 10 minutes then transfer to a wire rack to cool completely before slicing.
Serve and enjoy.
Store the banana bread at room temperature for up to 2 days or in the fridge for one week
How To Store The Banana Bread
Store the banana bread at room temperature for up to 2 days or in the fridge for one week.
This banana bread recipe freezes well and tastes better after a few days too. This bread keeps well at room temperature for few days. Stored the bread for up to 3 months in the freezer.
Keyword banana bread, breakfast bread, healthy banana bread, moist banana bread, whole wheat banana bread