Whole Wheat Banana Nut Bread Supreme

We pack five bananas into our Banana Nut Bread recipe for one supreme loaf made with 100% whole wheat flour.

Let us show you how to concentrate the banana flavor for the best-tasting healthy banana bread anywhere.

Five Ripe Bananas Make One Supreme Loaf

To get the biggest boost in banana flavor it will take one or two extra steps than the usual banana nut bread recipes, but the flavor and texture make it worth the effort.

Making banana bread with sprouted or regular white whole wheat flour creates a healthy treat for your family you can feel good about serving.

And whole wheat doesn’t have to be heavy or wheaty tasting, which can be a turn-off for kids especially. When you use white whole wheat flour, your loaf will have a lighter texture and flavor so no one will even guess it’s whole wheat banana bread!

• Look for white whole wheat flour or sprouted white wheat flour as we use in our Healthy Banana Walnut Muffin recipe for a lighter crumb texture and less wheaty taste.

Whole Wheat Banana Nut Bread STEP BY STEP

1. Prep bananas to release and concentrate juices.
2. Mix the dry ingredients.
3. Mix the wet ingredients.
4. Combine and fold in the walnuts.
5. Bake at 350°F for 50-60 minutes.

How to Use Fresh Bananas

• Start with very ripe bananas, all those brown spots are a good thing and produce a stronger banana flavor.
• When using fresh bananas, it may take a minute longer for the juices to release in STEP 1.

How to Use Frozen Bananas

• Allow the bananas to defrost completely.
• Remove the peeling by making a long slice down the length of the banana with a sharp knife. Turn the banana inside out into a microwave-safe bowl.
• When using previously frozen bananas, it will take less time for the juices to release in STEP 1.

Recipe Variations

• Divide batter into muffin tins and bake at 375°F for 18 minutes.
• Add-in 1/2 cup mini chocolate chips, candied ginger, or dried fruit into the batter with the nuts or in place of the nuts.
• Substitute pecans, hazelnuts, or sliced almonds for the walnuts.
• Shingle the top of the loaf with sliced fresh banana before baking.

More Whole Wheat Recipes You’ll Love

• Zucchini Ginger Bread
• Light & Buttery Sprouted Whole Wheat Buttermilk Biscuits
• BEST Sprouted Wheat Cinnamon Rolls
• Pumpkin Pie Spice Sprouted Wheat Muffins with Pepita Crumb Topping

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Banana Nut Bread Supreme [Whole Wheat]

Banana nut bread with loads of banana flavor and bits of walnuts. This whole wheat version is an especially healthy treat.

Prep Time25 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 25 minutes mins

Course: Baking, Breakfast, Quick Breads

Cuisine: American

Servings: 10

Author: Judy Purcell

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 ¾ cup white whole wheat flour
• ▢ 1 teaspoon baking soda
• ▢ ¼ rounded teaspoon sea salt
• ▢ 5 large very ripe bananas
• ▢ ½ cup butter , melted
• ▢ 2 large eggs
• ▢ ¾ cup coconut palm sugar
• ▢ 2 teaspoons pure vanilla extract
• ▢ ½ heaping cup walnuts , coarsely chopped
• ▢ 2 teaspoons raw sugar , optional, for topping

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Instructions

• Preheat oven to 350°F. Line the bottom of a loaf pan with parchment paper and spray loaf pan with nonstick cooking spray.
• Place 5 bananas in microwave-safe bowl; cover with plastic wrap and fold one edge back to allow steam to release. Microwave on high until bananas have released liquid, about 5 minutes. Transfer bananas to a mesh strainer placed over bowl. Allow the bananas to drain, stirring occasionally.
• While bananas are draining, combine flours, baking soda, and salt in a large bowl; melt butter; chop nuts.
• Once bananas have released their liquid, transfer liquid to saucepan and cook over medium-high heat to reduce. You should end up with about ¼ cup. Put bananas in the bowl that held the drained liquid. Stir reduced liquid into bananas, and mash with potato masher until smooth. Whisk in butter, eggs, brown sugar, and vanilla until combined.
• Pour banana mixture into flour mixture and stir only until the flour is moistened. Gently fold in walnuts and pour batter into prepared pan. Sprinkle raw sugar evenly over the top.
• Bake until toothpick inserted in center of loaf comes out clean, 50 to 65 minutes. Begin checking loaf at 45 minutes—depending on the size of loaf pan, the cooking time will vary. Cool in the pan on wire rack 15 minutes before removing loaf. Continue to cool on the wire rack. Serve warm or at room temperature.

Notes

Makes One 9-inch loaf

The bananas for this recipe need to be very ripe, even dark brown to produce a rich banana flavor.

For Fresh Bananas:

• Start with very ripe bananas, all those brown spots are a good thing and produce a stronger banana flavor.
• When using fresh bananas, it may take a minute longer for the juices to release in STEP 1.

For Frozen Bananas:

• Allow the bananas to defrost completely.
• Remove the peeling by making a long slice down the length of the banana with a sharp knife. Turn the banana inside out into a microwave-safe bowl.
• When using previously frozen bananas, it will take less time for the juices to release in STEP 1.

Nutrition

Calories: 285kcal | Carbohydrates: 44g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 66mg | Sodium: 240mg | Potassium: 330mg | Fiber: 4g | Sugar: 18g | Vitamin A: 395IU | Vitamin C: 7.1mg | Calcium: 27mg | Iron: 0.9mg

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