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
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.