Banana Whole Wheat Bread
Delightfully moist and packed with wholesome flavors, this Banana Whole Wheat Bread is the perfect way to satisfy your sweet tooth while staying mindful of healthy ingredients. Made with ripe bananas, whole wheat flour, a touch of cinnamon, and the option to add crunchy walnuts, this quick bread strikes the ideal balance between indulgence and nutrition. The addition of plain yogurt ensures a tender crumb, while a hint of vanilla ties all the flavors together. Ready in just over an hour, this simple recipe is perfect for breakfast, a midday snack, or even dessert. Enjoy this naturally sweetened, fiber-rich treat on its own, or spread a little butter or nut butter on top for an extra layer of decadence.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 240 grams Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 85 grams Unsalted butter (melted)
- 100 grams Brown sugar
- 1 teaspoons Vanilla extract
- 1 large Egg
- 120 grams Plain yogurt
- 60 grams Chopped walnuts (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease or line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork until smooth and slightly chunky. Set aside.
In a medium-sized bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
In the bowl with the mashed bananas, add melted butter, brown sugar, vanilla extract, the egg, and plain yogurt. Whisk until thoroughly combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing until just combined. Do not overmix, as this can make the bread dense.
If desired, gently fold in the chopped walnuts for added texture and flavor.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake the bread in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Enjoy your Banana Whole Wheat Bread as is, or slather with a bit of butter or your favorite spread. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 2726 mg | 119% | |
| Total Carbohydrate | 388.2 g | 141% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 159.2 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 516 mg | 40% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3204 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
