Whole wheat banana bread
User Reviews
5.0
9 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Additional Time
1 hr
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Total Time
2 hrs 25 mins
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Servings
10 slices
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Calories
358 kcal
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Cuisine
North American, American
Whole wheat banana bread
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Incredibly light & moist banana bread, made with whole wheat flour. Delicious whole wheat banana bread with pecans is delightfully nutty, easy to make, and tastes so good with rye flour!EASY - This recipe is very easy and perfect for beginners. It's also a great way to use up overripe bananas.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
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Ingredients
- 300 g overripe bananas about 3 bananas, or 1 ½ cups
- 115 g brown butter use avocado oil or olive oil if you prefer, see recipe notes
- 1 ½ tbsp dry milk powder if making brown butter, optional
- 130 g dark brown sugar ⅔ cups
- ½ tsp salt
- 60 g sour cream ¼ cup
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 225 g whole wheat flour 1 ⅓ cup spooned and leveled, I like to use half whole wheat and half rye flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp allspice
- ½ tsp cardamom
- ½ tsp nutmeg
- 115 g pecans roughly chopped, about 1 cup
To decorate
- Maldon sea flakes
- Extra chopped nuts
- Granulated sugar or raw sugar
- 1 banana sliced into ½ inch slices, or sliced in half lengthwise
Instructions
- Preheat the oven to 350°F /180°C. Prepare a 9 x 5 inch loaf pan by buttering and flouring it, or lining it with parchment paper. Set aside until needed.
- Mash the bananas in a bowl using a fork. The banana mix can be smooth or a little chunky. Set aside.
To make brown butter
- Melt about 115 g butter in a saucepan over medium heat. You can add dry milk powder when the butter starts to foam (optional). Stir the dry milk powder (if using) into the butter mixture, and continue to cook until the milk solids start to turn dark golden brown. Remove from the heat and transfer to a bowl. Let it cool down slightly.
- Add an ice cube (about 1 - 3 tbsp of water) to cool down the butter mixture. It can be used while still warm.
To make the banana bread batter
- Whisk the brown butter (or oil), sugar, and salt together in a bowl until you have a smooth mixture.
- Add the sour cream, and whisk it in until well mixed.
- Mix in the mashed bananas.
- Add the eggs and vanilla extract, and mix until combined.
- Whisk the flour, baking soda, baking powder, cinnamon, and nutmeg together (these are the dry ingredients).
- Add the dry ingredients into the wet ingredients, in two additions, and fold them in until just combined.
- Add the pecans before all of the flour is incorporated into the batter, and fold in the pecans. Do NOT overmix the batter as this can result in the banana bread being rubbery in texture.
- Scrape the batter into the prepared loaf pan, and spread it evenly in the pan.
- Sprinkle chopped pecans on top, along with a sprinkle of raw sugar and maldon salt (optional).
- OR, place the sliced bananas on top with a sprinkle of raw sugar and maldon salt (optional).
- Place the loaf pan in the preheated oven and bake for 60 - 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the pan from the oven and let it cool for a few minutes. Turn the loaf out onto a cooling wire rack and let it cool more on the wire rack.
- Serve warm or at room temperature. You can also toast room temperature or cold banana bread before serving.
Notes
- Banana bread will keep in an airtight container for about 5 - 7 days in the fridge, or 2 - 3 days at room temperature.
- With both methods, make sure the banana bread is COMPLETELY COOLED DOWN before storing away. Also keep a piece of paper towel at the bottom of the container to prevent the banana bread from getting too soggy.
- To store in the freezer - Banana bread should be well wrapped in plastic wrap, and then wrapped with foil, and stored in the freezer for up to 2 - 3 months. Slice the bread before freezing, so you can thaw out only a few slices at a time.
- Instead of brown butter, you can also use regular melted or softened butter. You can also use oil instead.
- Olive oil, coconut oil, and avocado oil are healthier options, but canola oil has a neutral taste.
- If you prefer your banana bread to be less sweet, use 100 g of brown sugar.
- And instead of 125 g of brown sugar, you can also use the same amount of coconut sugar, or 100 g honey or maple syrup.
- Replace sour cream with full fat Greek yogurt.
- For a dairy free or vegan option, use coconut yogurt.
Nutrition Information
Show Details
Serving
1slice
Calories
358kcal
(18%)
Carbohydrates
38g
(13%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
12g
(60%)
Cholesterol
36mg
(12%)
Sodium
264mg
(11%)
Potassium
324mg
(9%)
Fiber
4g
(16%)
Sugar
17g
(34%)
Vitamin A
111IU
(2%)
Vitamin C
3mg
(3%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 358kcal | 18% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 36mg | 12% |
| Sodium | 264mg | 11% |
| Potassium | 324mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 111IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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