The Ultimate Wholesome Banana Walnut Bread: Naturally Sweetened & Whole Grain Perfection
Indulge in this truly exceptional banana walnut bread, crafted with care using 100% whole grain flour, heart-healthy coconut (or avocado) oil, and naturally sweetened with pure maple syrup. Each slice is generously studded with perfectly toasted walnuts, delivering a delightful crunch and rich flavor. This isn’t just any banana bread; it’s a wholesome twist on a classic comfort, designed to nourish and satisfy.
It’s been quite some time since we last shared a delightful baked good, and what better way to break that silence than with a beloved classic: banana bread! This isn’t just any recipe; it’s one you’ll want to save and revisit, promising a comforting taste of home with every bite. Our version elevates the traditional loaf, transforming it into a more wholesome treat without sacrificing an ounce of flavor or its irresistibly moist texture.
While this banana walnut bread is made entirely with nutrient-dense whole grain flour, healthy coconut oil, and sweetened exclusively with natural maple syrup, we’ll playfully describe it as “healthyish.” After all, it’s a delicious quick bread, not a salad! However, it’s a smart choice that allows you to enjoy a slice for breakfast on a busy morning or as a satisfying afternoon snack, without the guilt or the dreaded sugar crash that often accompanies conventional baked goods. It’s all about making better ingredient choices for a happier, more balanced indulgence. Plus, as an optional delightful bonus, we’re also sharing a recipe for a simple yet incredibly flavorful spiced walnut butter to spread generously over your warm slices.
We’re absolutely thrilled with how this recipe turned out, and we think you will be too!
A Timeless Classic Reimagined: The Origin of Our Banana Bread
Growing up, the sight of overly ripe bananas on the kitchen counter always signaled one wonderful thing: my mom’s famous banana bread was on its way! It was one of the very first recipes I ever learned to bake, sparking a lifelong love for quick breads. There’s something incredibly satisfying about transforming simple ingredients into a warm, fragrant loaf. For this particular banana walnut bread, I drew inspiration from my mom’s original recipe but gave it a significant nutritional upgrade and a flavor boost, making it even more delicious and accessible to prepare.
You’ll be pleased to know that you don’t need any fancy equipment for this recipe. Just your standard measuring cups and spoons, two mixing bowls, a whisk, and a large spoon will do the trick. For those who love precision in baking, I’ve also included gram measurements for accuracy. This recipe simplifies the process, ensuring a smooth and enjoyable baking experience from start to finish.
The Magic of Fruit Purees and Whole Grains
One of the fantastic advantages of baking with fruit purees, whether from bananas, pumpkins, or apples, is their natural ability to create incredibly moist and tender 100% whole grain baked goods. The inherent moisture from the ripe bananas, combined with the richness of coconut oil, results in a perfectly tender loaf that stays moist and flavorful for days. This natural moisture content helps to counteract the sometimes drier texture associated with whole grain flours, making this banana bread a delightful exception.
To achieve that desirable light and fluffy crumb, my secret ingredient is whole wheat pastry flour. Whenever I’m aiming for tender quick breads, delicate cakes, or soft muffins, this flour is my absolute go-to. It’s crucial to understand that whole wheat pastry flour is distinct from traditional whole wheat flour or even white whole wheat flour, and this difference is key to the bread’s superior texture.
Understanding Whole Wheat Pastry Flour
Whole wheat pastry flour is finely milled from soft white wheat, which contains significantly less protein compared to the red wheat used to produce conventional whole wheat flour. This lower protein content means less gluten development during mixing, which is precisely what you want for delicate baked goods like quick breads, muffins, and cakes. Optimal gluten development is desirable for chewy breads, but for a tender crumb, less elasticity is key. That’s why whole wheat pastry flour is the perfect choice for this banana bread, ensuring a consistently soft and moist texture.
While you might be tempted to use traditional whole wheat flour or white whole wheat flour, be aware that these generally require a higher liquid-to-flour ratio and will likely result in a denser, less tender crumb than if you use whole wheat pastry flour. The subtle differences in wheat varieties and milling processes can profoundly impact your final baked good. For more in-depth information and baking science, I highly recommend checking out this comprehensive guide on different types of flour and when to use them. It’s an invaluable resource if you’re interested in adapting your favorite family recipes into healthier, whole grain versions.
Pro Tip for Flour Storage: Always store your whole wheat flours in the freezer. The natural germ and bran in whole wheat flours contain oils that can go rancid over time, impacting flavor and nutritional value. Storing them in the freezer significantly extends their shelf life and helps preserve their beneficial nutrients. Just remember to allow your flour to come to room temperature before you start baking, unless your recipe specifically calls for chilled ingredients, such as pie crusts or certain pastry doughs.
Naturally Sweetened Perfection: Maple Syrup and Warm Spices
My mom’s original recipe relied on a combination of granulated and brown sugar, but I absolutely love to sweeten baked goods with pure maple syrup whenever possible (much like these easy rhubarb muffins!). Maple syrup offers a wonderful, natural alternative that provides a rich, complex sweetness without the dramatic blood sugar spikes associated with refined sugars. Beyond its health benefits, it imparts a unique depth of flavor that complements the bananas and walnuts beautifully, adding a subtle caramel note to the bread.
This banana walnut bread is truly fantastic on its own, offering a comforting blend of sweet banana, earthy walnuts, and warm spices. However, if you’re looking to elevate it for a special occasion, perhaps for entertaining friends or serving at a delightful brunch party, I’ve included a bonus recipe for a sweet and savory compound butter: spiced walnut butter. This simple creation combines softened butter with toasted walnuts, a hint of cinnamon, and a touch of maple syrup. It’s incredibly versatile and would taste amazing spread on toast, pancakes, or even a warm scone, truly taking your bread experience to the next level.
The carefully selected blend of spices—cinnamon, cardamom, nutmeg, and cloves—adds layers of warmth and aroma, transforming simple banana bread into an aromatic masterpiece. Each spice plays a role: cinnamon provides a comforting foundation, cardamom adds a hint of exotic sweetness, nutmeg offers a classic, earthy warmth, and cloves introduce a subtle, pungent depth. Feel free to adjust these to your personal preference; a generous hand with baking spices always yields the most fragrant results!
So, why wait? Gather your ripe bananas and bake this incredible banana walnut bread today. It’s a recipe that promises comfort, wholesome goodness, and a truly memorable flavor experience.
Banana Walnut Bread
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Equipment
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USA Pan 9 x 5 inch Loaf Pan
Ingredients
For the Banana Walnut Bread:
- 2 cups (240 g) whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup (300 g) mashed very ripe banana about 3 medium bananas
- ½ cup (120 mL) pure dark maple syrup
- ½ cup (125 mL) melted unrefined, cold-processed coconut oil (*liquid state, but not warm) or vegetable oil
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (60 g) toasted chopped walnuts optional
For the Spiced Walnut Butter (Optional):
- 4 tablespoons (2 oz; 60 g) salted or unsalted butter room temperature but still slightly firm
- 3 tablespoons (25 g) toasted chopped walnuts
- 1 teaspoon pure dark maple syrup
- ¼ teaspoon ground cinnamon
Instructions
For the Banana Bread:
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Preheat your oven to 350°F (176°C) and position a rack in the center. Lightly grease a 9-inch x 5-inch loaf pan and set it aside, ensuring it’s ready for your batter.
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In a medium mixing bowl, whisk together all the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, salt, cardamom, nutmeg, and cloves. Whisk until well combined, then set this mixture aside.
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In a separate, larger bowl, combine the wet ingredients: mashed ripe banana, pure maple syrup, melted coconut oil, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and evenly combined. Gradually add the dry flour mixture to the wet ingredients, gently folding with a large spatula until the flour is just absorbed. Be careful not to overmix. Finally, gently fold in the toasted chopped walnuts until evenly distributed.
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Pour the prepared batter into your greased loaf pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Once baked, allow the bread to cool in the pan on a wire rack for 5 minutes before carefully removing it from the pan. Transfer the loaf directly to the cooling rack and allow it to cool for at least 15 to 20 minutes before slicing with a serrated knife. This cooling period is crucial for the bread to set properly and prevent crumbling.
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To store leftover banana bread, wrap it tightly in aluminum foil and place it in a large airtight container or Ziploc bag. It will keep well at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, slices can be frozen for up to 3 months.
For the Spiced Walnut Butter (Optional):
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In a mini food processor, combine the room temperature (but still slightly firm) butter, toasted and cooled chopped walnuts, pure maple syrup, and ground cinnamon. Pulse the mixture until it is mostly smooth, stopping to scrape down the sides of the bowl with a spatula to ensure all ingredients are evenly incorporated.
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Transfer the spiced walnut butter to a small serving bowl. If you’re not using it immediately, cover it tightly with plastic wrap and store it in the refrigerator. Before serving, allow it to soften slightly at room temperature for the best spreadable consistency.
Tips for Success:
- Make it Nut-Free: Easily adapt this recipe by simply omitting the walnuts if you prefer a nut-free version or have allergies. The bread will still be incredibly delicious!
- Spice Customization: Feel free to adjust the measurements of the spices to suit your personal taste. I personally love a generous amount of warming baking spices, but you can dial them up or down. If you don’t have cardamom on hand or prefer not to purchase it, you can simply leave it out; the bread will still have a wonderful flavor profile.
- Optimal Banana Ripeness: The riper the bananas (with plenty of brown spots!), the sweeter and more flavorful your bread will be. They also contribute significantly to the moist texture. Don’t be afraid of very dark bananas!
- Prevent Overmixing: When combining the wet and dry ingredients, mix just until the flour streaks disappear. Overmixing can develop the gluten too much, leading to a tougher, less tender bread.
- Baking Tip for Whole Wheat Flours: Always store your whole wheat flours in the freezer. This practice significantly extends their shelf life and helps them retain their nutritional benefits, as the natural germ and bran in whole wheat flours can become rancid over time. Just remember to allow your flour to come to room temperature prior to baking, unless you are preparing pies or other pastry doughs that specifically require chilled ingredients.
- Serving Suggestions: This banana bread is delightful on its own, but also pairs wonderfully with a cup of coffee or tea. For an extra treat, try it warmed slightly with a dollop of our spiced walnut butter, a smear of cream cheese, or even a drizzle of extra maple syrup.