My Go-To Healthy Whole wheat banana bread. Version 1. One-bowl, easy as it gets recipe!

My Go-To Healthy Whole wheat banana bread. Version 1. One-bowl, easy as it gets recipe!

No one will know that this bread uses 100% whole wheat flour and for fat it uses extra virgin olive oil! No one will know this bread is healthy and no one will say “for a whole wheat banana bread this is good.” They will just think that the bread is moist, flavourful and simply delicious!

I think of banana bread as a snack, especially for constantly hungry little kids. For this reason, I design my snack recipes trying to eliminate highly refined and processed white flour.

This bread compares quite well with the regular banana bread, you’ll see… I use honey to sweeten my bread, to help with the texture and to activate the leavening power of the baking soda. I add some milk to hydrate the flour, since whole wheat flour retains the moisture so well. I wish I could say honey is healthier, but in reality, research suggests that all sugar, whether it’s brown sugar, caster sugar, white sugar, honey is all processed the same by our bodies.

No honey, no problem! I have another marvelous whole wheat banana recipe that does not require honey!

Give this delicious healthy bread a try!

DifficultyBeginner

Yields8 Servings
Prep Time10 minsCook Time1 hr 5 minsTotal Time1 hr 15 mins

 1 cup banana, mashed (from about 3-4 medium bananas)
  cup oil
 ½ cup honey
 2 eggs, straight from the fridge
 ¼ cup milk
 1 tsp vanilla
 ½ tsp baking powder
 1 tsp baking soda
 ½ tsp kosher salt
 1 tsp cinnamon
 pinch of nutmeg, optional
 pinch of cloves, optional
 1 ¾ cups whole wheat flour
 ½ cup additional mix-ins, optional, such as nuts, chocolate chips or banana chunks

1

Set you oven rack to the lower 1/3 of the oven and preheat the oven to 350. Grease your loaf pan and/or line it with parchment.

2

Mash bananas into a puree. Add oil and honey and whisk everything together until well mixed. Add eggs, milk and vanilla and mix well.

3

Add baking soda, salt, cinnamon, cloves and nutmeg (if using) to your wet ingredients. Make sure everything is thoroughly mixed.

4

Add your flour at once. Gently fold it with a spatula a couple of times. If using mix ins, add them now (to prevent them from sinking to the bottom, add them when the flour is only about 90% mixed in - the flour will coat their surface to ensure they don’t sink to the bottom.) Continue folding only until flour is mixed in. You don’t want lumps of flour, but overmixing will result in development of gluten in the flour and tougher texture.

5

Pour the batter into gently greased 10x5 or 9x5 pan.

6

Wet a butter knife and run it 1/2 inch deep across the length and in the middle of the bread (this will improve the appearance of baked bread) and help it "break" more evenly.

7

Bake until the tester comes out clean. Or, as with all my recipes, I prefer more reliable and consistent measure with the help of the digital thermometer. My preferred internal temperature of the banana bread ranges between 200 and 206°. With 203 being ideal. The time will depend on the loaf pan used, accuracy with which you measured your ingredients, how hot your oven runs, etc. Start checking at 45 minutes. It should absolutely take less than 60-65 minutes. Cool directly in a loaf pan uncovered.

Ingredients

 1 cup banana, mashed (from about 3-4 medium bananas)
  cup oil
 ½ cup honey
 2 eggs, straight from the fridge
 ¼ cup milk
 1 tsp vanilla
 ½ tsp baking powder
 1 tsp baking soda
 ½ tsp kosher salt
 1 tsp cinnamon
 pinch of nutmeg, optional
 pinch of cloves, optional
 1 ¾ cups whole wheat flour
 ½ cup additional mix-ins, optional, such as nuts, chocolate chips or banana chunks

Directions

1

Set you oven rack to the lower 1/3 of the oven and preheat the oven to 350. Grease your loaf pan and/or line it with parchment.

2

Mash bananas into a puree. Add oil and honey and whisk everything together until well mixed. Add eggs, milk and vanilla and mix well.

3

Add baking soda, salt, cinnamon, cloves and nutmeg (if using) to your wet ingredients. Make sure everything is thoroughly mixed.

4

Add your flour at once. Gently fold it with a spatula a couple of times. If using mix ins, add them now (to prevent them from sinking to the bottom, add them when the flour is only about 90% mixed in - the flour will coat their surface to ensure they don’t sink to the bottom.) Continue folding only until flour is mixed in. You don’t want lumps of flour, but overmixing will result in development of gluten in the flour and tougher texture.

5

Pour the batter into gently greased 10x5 or 9x5 pan.

6

Wet a butter knife and run it 1/2 inch deep across the length and in the middle of the bread (this will improve the appearance of baked bread) and help it "break" more evenly.

7

Bake until the tester comes out clean. Or, as with all my recipes, I prefer more reliable and consistent measure with the help of the digital thermometer. My preferred internal temperature of the banana bread ranges between 200 and 206°. With 203 being ideal. The time will depend on the loaf pan used, accuracy with which you measured your ingredients, how hot your oven runs, etc. Start checking at 45 minutes. It should absolutely take less than 60-65 minutes. Cool directly in a loaf pan uncovered.

Go-To Banana Bread
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