Whole Wheat Banana Bread Recipe

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Whole wheat Banana Bread- This whole grain banana bread is easy, moist and lightly sweetened. It's made with a blend of whole wheat and all purpose flour for the perfect texture. 

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• Whole Wheat Banana Bread Ingredients:
• Let's Bake Whole Wheat Banana Bread:
• Storage:
• Whole Wheat Banana Bread

Whenever there are ripe bananas my family knows it's banana bread time. But sometimes we end up having too many overripe bananas so I end up making some to giveaway for friends and family. 

This whole-wheat banana bread recipe is amazing. It's the perfect banana bread that balances that morning coffee. It's not as sweet as a regular slice of banana bread. The whole grain the banana bread has a more wholesome taste that doesn't make you feel like you had a sweet treat. Cut a slice and toast it with some butter until golden brown. It's crispy, salty and sweet. 

If your looking for more banana recipes my miso banana bread, salted caramel banana cake is amazing. Giving you more options on a regular basis. 

Whole Wheat Banana Bread Ingredients:

• Whole-Wheat Flour: Provides flavor, nuttiness, texture, and more fiber. You can also use white whole wheat flour. 
• All purpose flour: softens texture, lighter crumb
• Baking Soda
• Baking Powder
• Salt: Sea Salt
• Cinnamon: Gives warmth to banana bread
• Ripe bananas: Try to use a very brown banana for optimal sweetness and flavor. 
• Eggs: Large eggs
• Yogurt: A plain greek yogurt or full fat plain yogurt works fine.
• Olive Oil: Olive oil is preferred here and not EVOO. EVOO has a strong flavor unless you don't mind it. 
• Brown Sugar: Use coconut sugar, date sugar, any sugar you'd like
• Honey: Maple Syrup can also be substituted in replace of honey
• Add ins: Chopped and toasted pecans, walnuts, chocolate chips

The combination of olive oil, honey, and yogurt creates a whole wheat banana bread that will stay moist for a couple of days. 

Let's Bake Whole Wheat Banana Bread:

Preheat your oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.

In a large bowl, combine flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a large mixing bowl, mash the ripe bananas until mostly smooth.

Add the brown sugar, honey, eggs, olive oil, vanilla extract, and yogurt to the bananas. Whisk until fully combined.

Add the dry ingredients into the wet ingredients and gently fold together just until no dry streaks remain. Do not overmix.

If using, fold in chocolate chips or toasted chopped nuts.

Pour the batter into the prepared loaf pan and spread it evenly.

Top the loaf with turbinado sugar. 

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the banana bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.

Storage:

place banana bread in an airtight container. 

Fixing unripe bananas

bake un-ripe bananas on a baking sheet in a 300F oven for 20 to 30 minutes until soft and skin has blackened. Wait until the bananas have cooled or come to room temperature before peeling to use. 

You can also place unripe bananas in a brown paper bag with an apple and it helps with ripening.