I have tweaked my banana bread recipe a lot over the past few years. There wasn’t anything wrong with my earlier versions. In fact, they were all delicious, but I’m always trying to make the loaf a little healthier without my family putting up a fuss about it. I started by slowly up-ing (is that a word?? 😉 ) the amount of whole wheat flour I used until it was 100% whole wheat. I swapped out the vegetable oil for coconut oil. I cut the sugar in half. And this last time I made the recipe I swapped out honey for the sugar.
I am happy to report that I am done messing with this recipe. It is exactly how I want it to taste. This bread is incredibly moist and dense at the same time. It is perfect banana bread in my book. And my family adores it.
I highly recommend adding chopped walnuts or pecans to your loaf right before baking. We know now that Oliver is allergic to both of these so I can’t use them anymore. 🙁 Please add walnuts to your banana bread and think of me when you enjoy them!
- 2 eggs
- ⅓ c buttermilk
- ½ c melted coconut oil
- ¾ c honey
- 3 ripe bananas, mashed
- 1¾ c whole wheat flour
- ½ tsp salt
- 1 tsp baking soda
- pinch of nutmeg
- pinch of cinnamon
- ½ c walnuts or pecans (optional)
- Whisk eggs, buttermilk, oil, honey and bananas together.
- Whisk remaining (dry) ingredients together in a separate bowl.
- Combine wet and dry ingredients and mix well.
- Pour in a parchment lined or greased bread pan.
- Top with walnuts or pecans if using.
- Bake at 325 F for 75 minutes.
- Though it is tempting not to cut into a warm loaf of bread, I find that this bread stays moist if you wait until it is cooled before slicing.