The idea of making a whole wheat bread was on my to-do list for a while, but each time I ended up baking a cake instead for some occasion or the other. Though I would often have store bought wheat bread in my kitchen for our breakfast and sandwich needs, I have been longing to bake one on my own since I am now confident as I have been baking for almost two years. I have read how healthy you can make it by customizing the add-on ingredients which go along with the dough. So, it was on a beautiful spring evening and my husband came home from office with a few slices of a banana bread, baked by his colleague’s wife Jennifer, and it was Wow… Sweet, Super Moist, and Yummilicous!! And that’s how I moved banana bread to the top of my priority list and here it is for you…

What I love about this recipe is; it’s a no butter recipe substituted with coconut oil, and the sweetness is well balanced by the honey and the bananas thereby not requiring any raw sugar. And to top it off, it’s made with whole wheat flour! A perfect addition to my healthy recipes goal for this year…

The success of this recipe depends on how ripe your bananas are; make sure to use very very ripe bananas. And if they are not, here are a few tips to ripen them on time:

1. Place your bananas in a brown paper bag and cover it loosely. If you have any ripened fruits like mangoes or apples, place it along with it. Do not refrigerate, keep it at room temperature and it will ripe in 24 hrs. If you place it near any hot surfaces, that will also help fasten the ripening process.

OR

2. Preheat your oven to 300 degrees Fahrenheit. Line a parchment paper on a baking tray and place the unpeeled bananas on it without touching each other. Place the tray in the oven and bake for 30- 40 minutes or until the skin turns black. Remove from the oven and allow it to cool down completely before using it for any baking purposes.

OR

3. Take a fork and poke through the skin of the unpeeled bananas on all sides. Place the bananas in the microwave and cook for 30 seconds. Check if the desired softness is met and if not, microwave for an additional 30 seconds. Repeat this until you achieve your desired ripeness.

Recipe adapted from allrecipes.

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Whole Wheat Banana Bread

Healthy, Moist and Nutritious… Banana Bread made with Whole Wheat, Honey, Bananas and some crunchy Pecans!! 

Course Breakfast, Dessert

Cuisine American

Keyword banana bread, banana cake, whole wheat bread

Prep Time 30 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 12

Author Akhila

Ingredients

• 3 medium sized very ripe bananas (mashed)
• ⅓ cup coconut oil
• ½ cup honey
• 2 eggs (at room temperature)
• ¼ cup milk
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon powder
• 1¾ cup whole wheat flour
• ¾ cup pecans (chopped)

Instructions

• Preheat oven to 325 degrees F.
• Grease a 9x5 inch loaf pan and keep aside.
• Mash bananas in a small bowl and keep aside.
• In a large bowl, whisk coconut oil and honey together until well combined.
• Add eggs, mix well followed by adding the mashed bananas and milk.
• Stir in vanilla extract, cinnamon powder, baking soda and salt.
• Add the whole wheat flour, mix until well combined.
• the mix, fold in chopped pecans.
• Transfer the mixture to the greased loaf pan and bake for 55-65 minutes until a toothpick inserted in the center comes out clean.
• Allow it cool on a wire rack before slicing.

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