Thursday, July 1, 2010

Delicious 100 % Whole Wheat Banana Nut Bread


I’ve always had a fondness for banana nut bread. Not only do I love the flavor, but also it appeals to the frugal cook inside me - never wanting to waste bananas that are past their prime to eat out of hand. My grandmother, my mother, and I made this banana nut bread for many years. The old recipe is delicious, but my new banana nut bread recipe is tasty and better for you than the original version. No white flour or white sugar allowed in my kitchen these days. I’ve spent the last year or so perfecting this recipe, and I believe I’ve finally nailed my idea of the perfect banana nut bread. It’s rich and moist, and not overly sweet. And it’s crusty good on the outside. Oh, yeah! We never make it waiting on this bread to cool… it’s so yummy still warm from the oven.

Go ahead and give it a try. It’s super easy…

Mel’s 100% Whole Wheat Banana Nut Bread

2 cups whole wheat flour (Use freshly ground hard red wheat if possible. If not, store bought whole wheat flour works, too.)

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 cup oil (Organic canola oil is great, and butter works, too.)

1/2 cup evaporated cane juice (Organic sugar – go ahead and double this if you have a moderate sweet tooth.)

1 tsp. vanilla

2 eggs

3 medium very ripe brown speckled bananas

1 cup chopped walnuts

Preheat oven to 350 degrees. In a large mixing bowl (I use my KitchenAid mixer) beat together bananas, oil, vanilla, and eggs for about 1 minute. Directly to mixing bowl (you can combine the dry ingredients in a separate bowl first, but I skip this step with no adverse effects) add flour, baking powder, baking soda, salt, and cinnamon. Mix on low speed just until combined and somewhat smooth. Fold in chopped walnuts. Pour into a greased tube pan or two loaf pans. Bake 40-45 minutes or until golden brown. Transfer to a wire rack to cool.



The Mac's House said...


I've never ever heard of cane juice before, where do you find it in the grocery store?

I'm am crazy wild about banana bread too. I make it all the time but would love to give this recipe a go. I bet it tastes great.

The only difference between my recipe and yours is the cane juice but I'm interested to see how it tastes.


Melissa said...


The evaporated cane juice isn't a juice at all... I know, seems weird to me, too. You can find it right along with the regular sugar. The brand I buy is Florida Crystals Organic Sugar. If you read on the back, the only ingredient is evaporated cane juice. This sugar is less processed and better for you than white sugar. Although, it should still be used in moderation. : )


My banana nut bread recipe is destroyed as being healthy because I add chocolate chips. Yum.

The Mac's House said...

Thanks for the info Melissa!

Melissa said...

Teri, you are vere welcome!

Maybelline, that sounds delicious!!! I'm a chocolate lover, too. It's full of antioxidants, and it's good for the heart and the soul. (At least that's what I tell myself!)

Sue said...

oh yum. I'm definately making this one for the kids in these school holidays.
Thanks for the recipe :)

Rhetta @ On Raspberry Hill said...

Your bread looks beautiful and sounds delicious. The fact that it is also healthful makes it a must-try for us. It just so happens there are some "dead bananas" in the freezer, ready to be included in this special treat. Thanks for sharing!

Melissa said...

Sue, I hope you enjoy the time with your kids on holiday. Mine are out of school for the summer and have about 4 weeks left before they return to school. I'm trying to make the most of every minute. Hope you enjoy the bread! : ) Melissa

Rhetta, I hope you enjoy the bread. I, too, put my 'dead bananas' in the freezer when I don't get the chance to make this bread. I wonder if everyone realizes this is possible. Hmmm... feels like post material to me! : ) Melissa

inadvertent farmer said...

This looks just about identical to my recipe but I use applesauce in place of oil...delicious!

I have never made it in such a lovely round pan, Kim

Melissa said...

Kim, I like to make it in my tube pan because it's easy to store it in my covered cake plate!

Rhetta @ On Raspberry Hill said...

Melissa, I baked the bread this morning, and it did NOT disappoint; thanks again! Posted it on my blog and linked to yours (hope that's okay--still learning the ropes). Check it out: