Whole Wheat Banana Bread
A simple and healthy banana bread made with whole wheat flour, ripe bananas, and coconut sugar.
Equipment
- Loaf Pan
- Food Processor or Mixing Bowl
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Ingredients
- 3 ripe bananas (about 1 1/3 cups, mashed)
- 1/3 cup vegetable oil
- 1/2 cup coconut sugar
- 1 tablespoon apple cider vinegar
- 1/2 cup water
- 1 3/4 cups whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup walnuts (toasted)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 10x5-inch loaf pan by spraying with vegetable oil or lining with parchment paper.
- In a food processor or mixing bowl, combine the mashed bananas, vegetable oil, coconut sugar, apple cider vinegar, and water. Blend or stir until well combined with some banana chunks.
- In a large bowl, mix together the whole wheat flour, baking soda, and salt.
- Chop the toasted walnuts and fold them into the dry ingredients.
- Pour the wet banana mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
- Transfer the batter to the prepared loaf pan, smoothing the top. Bake for 55 to 60 minutes, until the top is golden brown and a toothpick comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store wrapped in plastic wrap or in an airtight container in the refrigerator for up to 5 days. Freeze individual slices for longer storage.