Banana Wheat Bread
Total time
Author: Alisa Fleming
Serves: 1 9x5 loaf
- 2 cups whole wheat flour (I like white-wheat)
- ¼ cup wheat germ or ground flaxseed
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups mashed bananas
- ½ cup honey
- ¼ cup extra-light olive oil (or your baking oil of choice)
- 1 teaspoon vanilla extract
- 2 eggs (see notes above for egg-free and vegan options)
- ½ cup chopped pecans or walnuts (optional)
- Preheat your oven to 350ºF. Grease a 9x5-inch loaf pan and optionally line it with a sheet of parchment paper that overhangs on the long pan sides.
- In a large bowl, whisk together the flour, wheat germ or flaxseed, baking soda, and salt. Make a well in dry ingredients.
- In a mixing bowl, beat the mashed banana, honey, oil, and vanilla with a hand mixer until relatively smooth. Add the eggs and beat to combine.
- Pour the wet mixture into the well of the dry ingredients, and stir just until combined. Fold in the nuts, if using.
- Scrape the batter into your prepared pan and even it out.
- Bake for 50 to 60 minutes or until a toothpick inserted in the center of the bread comes out clean.
- Let the banana wheat bread cool in the pan for 10 minutes, and then remove it to a wire rack to cool completely.
- Once completely cool, wrap the loaf tightly in plastic wrap and enjoy within 2 days. For longer storage, the bread can be frozen.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/banana-wheat-bread
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