Whole Grain Banana Bread
12 servings
45 minutes
Whole grain banana bread is a tender bake with a rich fruity flavor and a hint of nuttiness. Its roots trace back to America, where banana bread became popular in the early 20th century due to the rise of baking powders. Whole grain flour and flaxseed give it health benefits, while the combination of honey or sugar with vanilla creates a warming aroma. This bread is perfect for breakfast or a light snack and pairs well with nut butter, yogurt, or just a cup of freshly brewed coffee. It's easy to make, and its moist texture and crispy crust make it an ideal choice for home baking enthusiasts.
1
In one bowl, make a puree from bananas, add sugar (or honey), butter, vanilla, and room temperature eggs.
- Bananas: 350 g
- Sugar: 150 g
- Olive oil: 60 ml
- Vanilla extract: 1 teaspoon
- Chicken egg: 2 pieces
2
In another bowl, mix whole grain flour, flaxseed flour, salt, and baking soda. Pour the banana mixture into the dry ingredients and mix until a homogeneous mass is obtained. Add chopped nuts and mix again.
- Whole grain (wholemeal) flour: 250 g
- Flaxseed (linseed) flour: 4 tablespoons
- Salt: 1 teaspoon
- Baking soda: 1 teaspoon
- Nuts: 60 g
3
Pour into a greased mold. Bake at 180 until ready (about half an hour). I use silicone molds - I don't grease them. This amount of batter is enough for either 12 muffins or 2 small loaf pans.
- Olive oil: 60 ml
4
Bake at 180 degrees on top+bottom mode on a medium tray. If the toothpick comes out dry, it's ready; check when the dough has risen and a tasty brown crust has formed.
