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Introduction
Banana bread has been a staple in American households since the 1930s when it emerged as a clever way to use overripe bananas during the Great Depression. Our whole wheat version with walnuts takes this humble favorite to new nutritional heights. Whole wheat flour adds fiber and nutrients, while walnuts provide heart-healthy omega-3 fatty acids. This recipe proves that comfort food can be both delicious and nutritious, making it perfect for health-conscious bakers who don't want to compromise on taste. Whether enjoyed as a quick breakfast, an afternoon snack, or a wholesome dessert, this banana bread is a testament to the evolving nature of home baking – honoring tradition while embracing modern dietary preferences.
Ingredients
• 3 medium-sized very ripe bananas, mashed (about 1 1/2 cups)
• 1/3 cup unsweetened applesauce
• 1/4 cup honey
• 2 large eggs, lightly beaten
• 1/4 cup unsalted butter, melted and cooled
• 1 teaspoon pure vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped walnuts, lightly toasted
• 1 tablespoon turbinado sugar (optional, for topping)
Step 1:
Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line it with parchment paper.
Step 2:
In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth.
Step 3:
Add applesauce, honey, beaten eggs, melted butter, and vanilla extract to the mashed bananas. Whisk until well combined.
Step 4:
In a separate bowl, whisk together whole wheat flour, baking soda, salt, cinnamon, and nutmeg.
Step 5:
Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
Step 6:
Gently fold in the toasted chopped walnuts.
Step 7:
Pour the batter into the prepared loaf pan. If desired, sprinkle turbinado sugar on top for a crunchy crust.
Step 8:
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Step 9:
Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Q: Can I make this recipe gluten-free?
A: Yes, you can substitute the whole wheat flour with a gluten-free all-purpose flour blend. The texture may be slightly different.
Q: How ripe should the bananas be?
A: The bananas should be very ripe with brown spots on the skin. This ensures maximum sweetness and easy mashing.
Q: Can I make muffins instead of a loaf?
A: Absolutely! Pour the batter into a muffin tin and bake for about 20-25 minutes at the same temperature.
• Use overripe bananas with brown spots for the best flavor and natural sweetness.
• Whole wheat pastry flour can be substituted for a lighter texture.
• For a dairy-free version, use melted coconut oil instead of butter.
• Maple syrup can replace honey for a different flavor profile.
• Pecans or chocolate chips can be used instead of or in addition to walnuts.
• This recipe contains nuts and eggs. For a nut-free version, omit the walnuts.
• To make it vegan, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and replace honey with maple syrup.
Slice the cooled banana bread and serve at room temperature. Optionally, warm individual slices slightly before serving.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Can be frozen for up to 3 months.
Toast the walnuts while the oven is preheating to save time. Prepare the dry ingredients while the butter is cooling after melting.
- Don't overmix the batter; stir just until ingredients are combined to ensure a tender loaf.
- Use very ripe bananas with brown spots for the best flavor and natural sweetness.
- Check the bread 5-10 minutes before the end of baking time to prevent over-browning; cover with foil if needed.
For a chocolate chip version, add 1/2 cup of dark chocolate chips. For a fruity twist, add 1/2 cup of dried cranberries or blueberries.
Serve with a spread of almond butter or a dollop of Greek yogurt. Pair with a cup of coffee or herbal tea for a perfect breakfast or afternoon snack.
Year-round, but especially comforting in fall and winter months
Contains wheat, eggs, and tree nuts (walnuts). May contain traces of dairy if butter is used.
