Whole Wheat Banana Bread

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Whip up some delicious loaves of whole wheat banana bread flavored with brown sugar and the goodness of whole grains. This combination could quickly become your new favorite!

These whole wheat banana bread mini loafs are every bit as moist and flavorful as you would think. They are easy to make and are perfect as an easy breakfast or snack.

This healthier banana bread is a wonderful way to use up overripe bananas. Or a perfect excuse to buy extra bananas just for baking.

So whether you are looking to increase your whole grain intake, or you are just wanting to make something delicious, you are in the right place. This whole wheat banana bread recipe is sure to please!

Maida Heatter’s Banana Bread

It is the end of the Cake Slice Year.  So this  is the last bake from Maida Heatter’s Cakes.  I say that with really mixed feelings.  

I have really enjoyed almost every single thing I’ve made from the book.  I have really enjoyed seeing what everyone else made as well.

As much as I love a cookbook with pictures, I have enjoyed the creativity not having something to model you cake after has given us all.  But I am REALLLLLLLLLLY looking forward to the new book.

I am actually baking my first cake from it as I am typing this. How’s that for multi-tasking?!

Over the year of baking from Maida’s book, I have come to trust her. So I knew her whole wheat banana bread recipe was going to be delicious.

I love using whole wheat flour where I can, and the bit of nutty flavor it gives along with the brown sugar really made this loaf a delight.  Instead of baking one 9″ loaf, I baked three mini loafs.

Then I sliced them into nice thick slices and packed them up for a camping trip.  They were a perfect snack after a long day hiking, canoeing and playing in the creek.  

Maida suggests that this loaf tastes even better if you wrap it in plastic wrap and refrigerate it overnight.  She also suggests toasting it under a broiler.

 I just sliced it up once it was cooled and brought it camping with us.  Not a single person complained about it just the way it was! 

Can I Use Frozen Bananas?

Yes! If you keep a bag of frozen bananas in the freezer, this is the perfect recipe to use them in. Just pull them out and let them defrost in your mixing bowl.

And remember, the riper the banana, the better. The super spotty brown ones that are to soft to eat as a plain banana work best.

Possible Mix-ins

We like this banana bread just the way the recipe is written. However, you can make it your own or try adding some of the following:

• chopped pecans or walnuts
• chocolate chips
• more spices like cinnamon, allspice, ginger, or cardamom

More Great Banana Recipes

If you are looking for more great ways to use bananas, try making some banana pudding. Or whip up a banana cream pie.

We also love banana baked oatmeal, banana cake, and banana oat muffins. What are your favorite ways to use bananas?

Whole Wheat Banana Bread

Carlee

Delicious loaves of banana bread kissed with brown sugar and mixed with the nutty goodness of whole wheat flour. This combination could quickly become your new favorite!

4.86 from 7 ratings

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Bread

Cuisine American

Servings 12 Servings

Calories 199 kcal

Equipment

• Cuisinart CMBM-4LP Mini Loaf Pan (Set of 4)
• FarberwareNonstick Baking Loaf Pan Set, Two 9-Inch x 5-Inch
• Anchor Hocking 2 Quart Glass Batter Bowl With Lid

Ingredients

  

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• 1 cup whole wheat flour
• ½ cup all purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon salt
• dash nutmeg
• 3 ripe bananas mashed
• ¼ cup buttermilk
• ½ cup butter
• ½ teaspoon vanilla extract
• ¾ cup brown sugar
• 1 large egg

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Instructions

 

• Preheat your oven to 350°F and grease a 9-inch loaf pan (or 3 mini loaf pans).
• In a small bowl, stir together flours, baking soda, salt and nutmeg.
• In your mixer, cream butter. Blend in the vanilla, egg and sugar and beat well.
• Mix together buttermilk and banana in a small bowl.
• Alternate adding the flour mixture and banana mixture until everything is incorporated. Stir only as much as you need to in order to get it all mixed in.
• Pour into prepared pan and bake for 50-55 minutes (or 40-45 for the mini loaves) or until it tests done when a toothpick is inserted.
• Cool in the pan for about 20 minutes and then turn out and cool completely on a wire rack.

Notes

You can use soured milk in place of the buttermilk if you would like. Just add 1/2 teaspoon of lemon juice or vinegar to 1/4 cup of milk and let sit for a few minutes before using.

Nutrition

Serving: 1ServingCalories: 199kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 36mgSodium: 330mgFiber: 2gSugar: 15g

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