Whole Banana Bread Recipes

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WHOLE GRAIN HEALTHY BANANA BREAD



Whole Grain Healthy Banana Bread image

Don't let the healthy name fool you, this banana bread is moist and full of flavor. Whole grains, high fiber and low fat and sugar are just the added benefits. My family devours it! This can also be made in 4 mini loaf pans, just bake for 25 to 30 minutes at the same temperature.

Provided by EILEENMA

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 1h15m

Yield 10

Number Of Ingredients 9

¾ cup SPLENDA® Sugar Blend
¾ cup flax seed meal
5 ripe bananas, mashed
¼ cup skim milk
¼ cup low-fat sour cream
2 teaspoons egg whites
2 cups whole wheat flour
1 teaspoon baking soda
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and a 9x5 inch loaf pan.
  • In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan.
  • Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 48.3 g, Cholesterol 2.5 mg, Fat 4.9 g, Fiber 6.8 g, Protein 6 g, SaturatedFat 0.9 g, Sodium 253.2 mg, Sugar 22.2 g

WHOLE-BANANA BREAD



Whole-Banana Bread image

There are a lot of flavors beyond banana hanging out in this loaf: coconut, chocolate, tahini and almond extract. They get along so well that you end up with something that tastes notably better than almost any other banana bread you've had before. It's cocoa-rich, nutty and not too sweet. Using the whole fruit - both banana flesh and peel - punches up the banana flavor, but doesn't overshadow the other notes. Nadiya Hussain's recipe offers numerous substitutions; you could play up nutty notes by opting for almond butter and almond milk, or swap in olive oil in place of coconut oil. The recipe inspires infinite permutations.

Provided by Charlotte Druckman

Categories     breakfast, snack, breads, dessert

Time 1h30m

Yield 1 (8-inch) loaf

Number Of Ingredients 12

1/2 cup/100 grams virgin (unrefined) coconut oil, plus more for greasing the pan (see Tip)
2 ripe bananas
2 1/4 cups/280 grams all-purpose flour, plus 1 1/2 teaspoons for tossing peels
1/4 cup/64 grams tahini (or nut butter of your choice)
1/3 cup/80 milliliters oat milk, nut milk or dairy milk of your choice
1 teaspoon almond extract
1 teaspoon vanilla extract
3/4 teaspoon fine sea salt
1 1/3 cups/200 grams coconut palm or dark brown sugar
1/4 cup/20 grams unsweetened cocoa powder
2 teaspoons baking powder
Unsalted vegan or nonvegan butter (optional), for serving

Steps:

  • Heat the oven to 350 degrees. Grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with coconut oil and line it with parchment.
  • Wash the bananas then trim and discard the tips. Peel the bananas, then slice the peels crosswise into 1/4-inch-thick strips. Place them in a small bowl and toss with 1 1/2 teaspoons flour to coat; set aside.
  • In a large bowl, use a fork to smush the bananas into a rough purée. (Don't worry about small lumps.) Add the coconut oil, tahini, oat milk, almond and vanilla extracts, and salt. Beat together with a whisk to thoroughly incorporate and create a thick batter. Add the sugar and beat with the whisk to combine.
  • Sift the flour, cocoa powder and baking powder into the batter and fold it in using a rubber spatula until no streaks remain. Fold the floured banana peels into the batter.
  • Scrape the batter into the prepared loaf pan and smooth the top into an even layer. Bake for about 55 to 65 minutes, until a cake tester or toothpick inserted in the center comes out clean.
  • Let the loaf cool in the pan for 10 to 15 minutes, then lift it out onto a baking rack using the parchment. Let it cool a bit, then serve warm with butter slathered on top, if using, or let it cool completely if you want to store it for later. (Wrapped tightly, the bread will keep at room temperature for about 4 days.)

THE BEST BANANA BREAD



The Best Banana Bread image

We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet-all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.

Provided by Food Network Kitchen

Time 1h30m

Yield 1 loaf

Number Of Ingredients 13

1/2 cup melted unsalted butter or vegetable oil, plus more for greasing pan
1 3/4 cups all-purpose flour (see Cook's Note)
1 cup toasted pecans, chopped
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
Fine salt
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
1/4 cup buttermilk, sour cream or yogurt
1/2 cup light brown sugar, lightly packed
1 teaspoon pure vanilla extract
4 soft, very ripe, darkly speckled medium bananas, mashed (about 1 1/2 cups)

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
  • Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
  • Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.

WHOLE BANANA BREAD



Whole Banana Bread image

This waste-free rendition of traditional banana bread may become your new go-to recipe. It's supremely tender and perfectly sweet. You'd never guess there are whole bananas in there, peels and all!

Provided by Katie Morford, RD

Categories     Dessert     Cake

Time 1h40m

Yield 10

Number Of Ingredients 12

3 medium very ripe organic bananas, about 1 pound
2 large eggs
3/4 cup (150g) packed light or dark brown sugar
1/4 cup pure maple syrup
1/2 cup olive oil, plus more for greasing the loaf pan
1/4 cup plain Greek yogurt
2 teaspoons vanilla extract
1 cup (123g) whole wheat pastry flour
1 cup (123g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup (72g) chopped walnuts

Steps:

  • Preheat the oven: Preheat the oven to 350°F. Generously grease an 8 1/2 x 4 1/2-inch loaf pan with olive oil.
  • Cool and serve: Let the banana bread cool in the pan for at least 30 minutes. Run a butter knife around the edges, tip the bread out of the pan onto a wire rack to continue cooling. Did you love the recipe? Leave us a review!

Nutrition Facts : Calories 359 kcal, Carbohydrate 48 g, Cholesterol 37 mg, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, Sodium 211 mg, Sugar 24 g, Fat 17 g, UnsaturatedFat 0 g

BANANA BREAD RECIPE BY TASTY



Banana Bread Recipe by Tasty image

Here's what you need: ripe bananas, honey, egg, almond milk, vanilla extract, whole wheat flour, baking soda, salt, applesauce, greek yogurt

Provided by Tiffany Lo

Categories     Desserts

Yield 10 slices

Number Of Ingredients 10

3 ripe bananas, mashed
¾ cup honey
1 egg
2 tablespoons almond milk
1 teaspoon vanilla extract
2 cups whole wheat flour
1 teaspoon baking soda
salt, a pinch
¼ cup applesauce, or Greek yogurt
¼ cup greek yogurt

Steps:

  • Preheat oven to 325°F (170°C).
  • Mash bananas, then add applesauce or Greek yogurt, honey, egg, vanilla extract, and almond milk. Whisk until well combined.
  • In another bowl, mix whole wheat flour, baking soda, and salt together.
  • Add the dry ingredients to the wet ingredients and stir well.
  • Spray loaf pan with cooking spray or wipe down with oil. Pour mix into a loaf pan.
  • Bake 50-55 minutes.
  • Enjoy!

Nutrition Facts : Calories 253 calories, Carbohydrate 59 grams, Fat 1 gram, Fiber 4 grams, Protein 5 grams, Sugar 33 grams

WHOLE WHEAT BANANA NUT BREAD



Whole Wheat Banana Nut Bread image

This is a moist banana bread recipe that I make fairly often with leftover, very ripe bananas.

Provided by PEDGI

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 10

⅓ cup vegetable oil
½ cup honey
1 teaspoon vanilla extract
2 eggs
1 cup mashed bananas
1 ¾ cups whole wheat flour
½ teaspoon salt
1 teaspoon baking soda
¼ cup hot water
½ cup chopped walnuts

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
  • In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into prepared pan.
  • Bake until a toothpick inserted in the center of the loaf comes out clean, 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

Nutrition Facts : Calories 217.8 calories, Carbohydrate 29.4 g, Cholesterol 31 mg, Fat 10.5 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 215.3 mg, Sugar 14.2 g

MOIST AND DELICIOUS BANANA BREAD



Moist and Delicious Banana Bread image

This is the best banana bread I have ever had. I buy really ripe bananas just so I can make this :-) Got the recipe years ago from my friend Rachel. We used to beg her to make this for us in college! I think the moistness is due to the 1/2 cup of oil - I didn't say it was the healthiest banana bread around, but it is worth the extra time on the treadmill!

Provided by Lilkari23

Categories     Breads

Time 1h40m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 9

3 ripe bananas, mashed
2 eggs
1 3/4 cups flour
1 1/2 cups sugar
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon baking soda
1 teaspoon vanilla
1/4-1/2 cup walnuts (optional)

Steps:

  • Combine the oil, eggs, sugar, milk, vanilla, and mashed bananas.
  • Add the baking soda and flour.
  • Combine well for 2-3 minutes.
  • Pour into a greased loaf pan and bake in a preheated 325 degree F oven for 1 hour and 20 minutes.

WHOLE WHEAT BANANA BREAD



Whole Wheat Banana Bread image

I actually abandoned my "family" banana bread in favor of this one... It's more a like a cake than a bread. I have increased the bananas from the original recipe, and I prefer to omit the nuts. I like mine warm with butter on top. Yummy!

Provided by Kelly Vaughn

Categories     Quick Breads

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup butter or 1/2 cup margarine
1 cup sugar
2 eggs, slightly beaten
3 medium bananas, preferably frozen, then defrosted (1-2 cups mashed)
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup whole wheat flour
1/3 cup hot water
1/2 cup chopped walnuts

Steps:

  • Melt butter.
  • Put the butter, sugar, bananas and eggs in a blender. Blend until nice and smooth.
  • Now transfer to a mixing bowl.
  • In a separate bowl, stir together flours, salt, and baking soda.
  • Add dry ingredients to banana mixture alternately with hot water.
  • Stir in chopped nuts.
  • Cut a piece of waxed or parchment paper the size of the bottom of your loaf pan.
  • (This helps the loaf come out in one piece while still warm).
  • Put the paper in the loaf pan and spray the pan well with non-stick spray.
  • Scoop the batter into the pan.
  • Bake in a preheated 325 degree F oven for one hour and 10 minutes.
  • Test with a cake tester to make to make sure it's done.
  • Sometimes it takes a little bit longer.
  • If the top gets too brown, cover it with a piece of aluminum foil so it doesn't get too much darker.

Nutrition Facts : Calories 274.3, Fat 12.1, SaturatedFat 5.5, Cholesterol 51.3, Sodium 282.3, Carbohydrate 39.3, Fiber 2.4, Sugar 20.5, Protein 4.6

WHOLE WHEAT-BANANA BREAD



Whole Wheat-Banana Bread image

Looking for a mouth-watering banana bread made using Gold Medal® whole wheat flour? Then check out this recipe.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h15m

Yield 32

Number Of Ingredients 10

2 cups Gold Medal™ whole wheat flour
1 cup Gold Medal™ all-purpose flour
1 3/4 cups sugar
2 cups mashed very ripe bananas (about 4 medium)
1/2 cup coarsely chopped nuts
2/3 cup vegetable oil
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
4 eggs

Steps:

  • Heat oven to 350°F. Grease bottoms only of 2 (9x5- or 8x4-inch) loaf pans with shortening or cooking spray.
  • In large bowl, beat all ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 45 seconds, scraping bowl frequently. Pour batter into pans.
  • Bake 55 to 65 minutes or until toothpick inserted halfway between center and edge of pan comes out clean. Cool 10 minutes. Loosen sides of loaves from pans. Remove from pans to cooling rack. Cool completely, about 2 hours, before slicing.

Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 13 g, TransFat 0 g

MOIST WHOLE WHEAT BANANA BREAD



Moist Whole Wheat Banana Bread image

Moist, delicious whole wheat banana bread. Yes, really! Best healthy banana bread recipe on the internet with a Breadtopia video tutorial to boot.

Provided by Eric Rusch

Categories     Recipes

Yield 1 Loaf

Number Of Ingredients 12

½ cup (1 stick or 4 ounces) unsalted butter
½ cup (3 ¾ ounces) packed light or dark brown sugar
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 ½ cups (~ 12 ounces) mashed ripe banana (3-4 medium to large bananas)
¼ cup (3 ounces) honey (I used sugar - works fine)
2 large eggs
2 cups (8 ounces) whole wheat flour, traditional or white whole wheat (I found that 2 cups was closer to 10 ounces - guess my whole wheat is heavy)
½ cups (2 ounces) chopped walnuts

Steps:

  • Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch loaf pan.
  • Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.
  • Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.

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2019-02-02 Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with cooking spray. Lay a sheet of parchment paper across the bottom and up the sides of the pan (see photo in post above). Melt the butter in a large glass bowl in the microwave (or melt butter in a pot on the stove and transfer to a large mixing bowl).
From kristineskitchenblog.com


BROWN SUGAR BANANA BREAD AKA THE BEST BANANA BREAD EVER
2015-02-27 In a small bowl, combine the ingredients for the chosen topping. Set aside. In another small bowl, sift together flour, baking powder, and salt and set aside. Step 3. In the bowl of a mixer fitted with the paddle attachment or by hand with a spoon, mix butter and Bob’s Red Mill Brown Sugar until fluffy, about 10 minutes. Step 4.
From bobsredmill.com


BEST EVER HEALTHY BANANA BREAD RECIPE | AMBITIOUS KITCHEN
Instructions. Preheat oven to 350 degrees F. Line a 8 1/2 x 4 1/2 inch pan with parchment paper and grease the inside of the pan to prevent sticking. In a large bowl mix together the mashed banana, eggs, maple syrup, greek yogurt and vanilla extract to a bowl until well combined.
From ambitiouskitchen.com


MY FAVORITE BANANA BREAD RECIPE - SALLY'S BAKING ADDICTION
2018-10-17 Fold in the nuts, if using. Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done.
From sallysbakingaddiction.com


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