Whole Wheat Banana Walnut Bread with Coconut Oil
Delight your taste buds with this wholesome and flavorful Whole Wheat Banana Walnut Bread with Coconut Oil, a healthier twist on a classic favorite. Made with nutrient-packed whole wheat flour, naturally sweetened with honey, and enriched with rich coconut oil, this moist and tender bread is as nutritious as it is delicious. The ripe bananas lend natural sweetness and a creamy texture, while the chopped walnuts add a satisfying crunch in every bite. Perfect as a breakfast treat or an afternoon snack, this recipe is easy to make and comes together in just over an hour. Serve it fresh from the oven, or enjoy it the next day with your favorite nut butter or a drizzle of honey. This banana bread is not only wholesome but also dairy-free, making it perfect for those seeking a healthier indulgence.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 3 large Ripe bananas, mashed
- 0.5 cup Coconut oil, melted
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.75 cup Walnuts, chopped
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper.
In a medium mixing bowl, sift together the whole wheat flour, baking soda, and salt. Set aside.
In a large mixing bowl, mash the ripe bananas until they are smooth. Stir in the melted coconut oil, honey, and vanilla extract until well combined.
Whisk in the eggs one at a time, ensuring each egg is fully incorporated into the wet mixture.
Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing to keep the bread tender.
Gently fold in the chopped walnuts until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.3 g | 249% | |
| Saturated Fat | 108.5 g | 542% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2603 mg | 113% | |
| Total Carbohydrate | 378.0 g | 137% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 153.6 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 224 mg | 17% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3018 mg | 64% | |
*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.
