Banana Wheat Bread that’s Dairy-Free, Healthy & Delicious

This delicious banana wheat bread is adapted from the Breakfast-Worthy Banana Bread recipe in Go Dairy Free: The Guide and Cookbook. The recipe in the book is void of added sweeteners and is naturally vegan. This version has a wonderful sweetness that tastes natural rather than sugary. And it’s still a very nutritious recipe to wake up to!

Both recipes are 100% whole grain and have a hearty, healthy finish. This isn’t light, fluffy bread. It’s rich, moist, and a little dense, but not doorstop heavy! And it’s very forgiving with slight modifications.

Customization Ideas: Banana Wheat Bread

You can definitely play around a little with the ingredients. But I would keep the formula in tact. Here are some ideas:

• Use white-wheat flour or spelt flour for the whole wheat flour. Both are 100% whole grain, but the white-wheat flour is a little lighter in taste and texture. And the spelt flour lends a nuttier flavor.
• Swap quick oats for the wheat germ or flaxseed.
• Replace the chopped nuts with dairy-free chocolate chips, raisins, or dried cranberries.
• Try some of the special diet substitutes mentioned below.

Special Diet Notes: Banana Wheat Bread

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian. Optionally nut-free.

For egg-free banana wheat bread, choose a quick bread option from my Egg Substitute Guide. And for strictly vegan, swap agave nectar or maple syrup for the honey. Or you can make the Breakfast-Worthy Banana Bread recipe in Go Dairy Free: The Guide and Cookbook, which is naturally egg-free and vegan!

5.0 from 2 reviews

Banana Wheat Bread

 

Print

Prep time

20 mins

Cook time

55 mins

Total time

1 hour 15 mins

 

This is a "just dairy free," lightly-sweetened version of the Breakfast-Worthy Banana Bread in my flagship book, Go Dairy Free.

Author: Alisa Fleming

Serves: 1 9x5 loaf

Ingredients

• 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)

Instructions

1. 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.
2. In a large bowl, whisk together the flour, wheat germ or flaxseed, baking soda, and salt. Make a well in dry ingredients.
3. 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.
4. Pour the wet mixture into the well of the dry ingredients, and stir just until combined. Fold in the nuts, if using.
5. Scrape the batter into your prepared pan and even it out.
6. Bake for 50 to 60 minutes or until a toothpick inserted in the center of the bread comes out clean.
7. Let the banana wheat bread cool in the pan for 10 minutes, and then remove it to a wire rack to cool completely.
8. Once completely cool, wrap the loaf tightly in plastic wrap and enjoy within 2 days. For longer storage, the bread can be frozen.

3.5.3229

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