Delicious Whole Wheat Banana Bread: Your New Family Favorite Recipe
There’s something incredibly comforting about a warm slice of homemade banana bread. The sweet aroma filling your kitchen, the moist crumb, and the delightful blend of flavors make it a timeless classic. But what if we told you there’s a recipe that elevates this beloved treat to a new level of deliciousness and wholesome goodness? This particular recipe, cherished by our family, combines the rustic charm of whole wheat flour with the tender texture of all-purpose flour, creating a banana bread that is both incredibly flavorful and wonderfully satisfying.
Forget those overly sweet, one-dimensional banana breads. Our go-to recipe perfectly balances the natural sweetness of ripe bananas with a hint of warm spices like cinnamon and nutmeg, all while offering the nutritional benefits and earthy notes of whole wheat. It’s a simple recipe, yet it yields a loaf so moist and tender, you’ll wonder why you ever made it any other way. Whether you’re looking for a delightful breakfast, a hearty snack, or a comforting dessert, this banana bread is guaranteed to become a cherished staple in your home.
Classic Family-Favorite Banana Bread
Pin
Review
SaveSaved!
Ingredients for the Perfect Loaf
Gathering the right ingredients is the first step to a truly exceptional banana bread. Here’s what you’ll need, along with a few tips to ensure success:
- 1 cup (120 g) whole-wheat flour (adds a lovely nutty flavor and fiber)
- 1 cup (120 g) unbleached all-purpose flour (for tenderness and structure)
- 1 teaspoon baking soda (our leavening agent for a beautiful rise)
- 1 teaspoon cinnamon (essential for that classic warm banana bread aroma)
- ¼ teaspoon ground nutmeg (a touch of nutmeg complements the cinnamon perfectly)
- ½ teaspoon kosher salt (to balance the sweetness and enhance flavors)
- 1 stick (4 oz; 115 g) unsalted butter, melted and slightly cooled (for rich moisture and flavor)
- ½ cup (100 g) granulated sugar (for sweetness)
- ½ cup (100 g) lightly packed brown sugar (adds depth of flavor and extra moisture)
- 2 large eggs, slightly beaten room temperature (for binding and richness)
- 3 medium very-ripe bananas mashed (the riper, the sweeter and more flavorful!)
- ⅓ (80 mL) cup very hot water (a secret ingredient for incredible moisture and texture)
Step-by-Step Baking Instructions
Follow these detailed steps to bake a perfectly moist and delicious banana bread every single time:
-
Prepare your oven and pan: Preheat your oven to 350°F (176°C) and ensure a rack is placed in the center position for even baking. Take a 9×5 inch loaf pan and generously grease it. You can use butter or a non-stick baking spray for this. Greasing helps prevent sticking and ensures your beautiful loaf comes out easily. Once prepared, set the pan aside. In a separate medium-sized bowl, combine all your dry ingredients: the whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and kosher salt. Use a whisk to thoroughly blend them together, ensuring that the leavening agent and spices are evenly distributed throughout the flours. This prevents pockets of unmixed ingredients in your final bread. Set this bowl aside.
-
Combine wet ingredients: In the bowl of a stand mixer, fitted with a paddle attachment, pour in the melted and slightly cooled unsalted butter, granulated sugar, and lightly packed brown sugar. Mix these ingredients on medium speed until they are well combined and appear light and fluffy. This creaming process incorporates air, which contributes to the bread’s texture. Next, with the mixer still on medium speed, add the slightly beaten eggs one at a time, mixing well after each addition until fully incorporated. Finally, add the mashed very-ripe bananas to the mixture and mix on low speed until they are just combined. Be careful not to overmix at this stage; just ensure the banana is evenly distributed.
-
Incorporate dry ingredients and hot water: With your stand mixer set to low speed, begin adding the whisked dry flour mixture to the wet ingredients in three separate additions. Alternate these additions with two additions of the very hot water. For example, add one-third of the flour, mix until just combined, then add half of the hot water, mix, add another third of the flour, mix, the remaining hot water, mix, and finally the last third of the flour. During this process, make sure to scrape down the bottom and sides of the bowl once or twice with a spatula to ensure all ingredients are thoroughly incorporated. Mix only until the flour has just been absorbed and no dry streaks remain. It is crucial to avoid overmixing, as this can develop the gluten too much, leading to a tough and dry banana bread.
-
Bake and cool: Carefully transfer the prepared batter into your greased 9×5 inch loaf pan. Use an offset spatula or the back of a knife to gently smooth the top of the batter. Place the loaf pan into the preheated oven. Bake for approximately 60 to 70 minutes. To check for doneness, insert a wooden toothpick into the center of the loaf; if it comes out clean or with just a few moist crumbs attached, your banana bread is ready. If it comes out wet, continue baking for a few more minutes and re-test. Once baked, remove the pan from the oven and allow the bread to cool in the pan on a wire cooling rack for 5 to 10 minutes. This allows the loaf to firm up slightly before you attempt to remove it. After this initial cooling, carefully invert the loaf onto the wire rack to cool completely. Cooling completely is important for the structure and final texture of the bread before slicing and serving.
-
Note on Flavor and Storage: While this banana bread is absolutely delicious fresh out of the oven, I actually find its flavors deepen and become even more pronounced the day after baking. The resting period allows the moisture to redistribute and the spices to truly settle in, resulting in a superior taste experience. For storing leftover banana bread, ensure it is wrapped well in plastic wrap or placed in an airtight Ziploc bag. It can be kept at room temperature for up to 3 days. A clever trick to prevent the surface from becoming gummy during storage is to place a piece of paper towel directly on top of the loaf before sealing it in the bag or wrap. This absorbs excess moisture and keeps your banana bread wonderfully fresh.
Nutrition Information
Expert Tips for Banana Bread Perfection
Achieving the perfect banana bread is easy with a few key considerations:
- Use Very Ripe Bananas: This cannot be stressed enough! The browner and spottier your bananas are, the sweeter and more flavorful your bread will be. Ripe bananas are also softer and easier to mash, contributing to a wonderfully moist texture. If your bananas aren’t ripe enough, you can speed up the process by baking them in their peels at 300°F (150°C) for 15-30 minutes until they turn black.
- Don’t Overmix the Batter: Once you add the flour, mix only until the ingredients are just combined. Overmixing develops gluten, which can lead to a tough, dense, and chewy banana bread. A few lumps of flour are actually better than an overmixed batter.
- Measure Flour Correctly: For accurate results, use a kitchen scale to measure flour (120g per cup) or use the “spoon and level” method. Spoon flour into your measuring cup, then level it off with a straight edge. Don’t pack it down.
- Room Temperature Eggs: Room temperature eggs incorporate more evenly into the batter, creating a smoother, more uniform mixture. If you forget to take them out, place them in a bowl of warm water for 5-10 minutes.
- Test for Doneness: The toothpick test is your best friend. Insert a toothpick into the center of the loaf. If it comes out clean or with only a few moist crumbs, it’s done. If it’s still wet, bake for a few more minutes.
- Cool Properly: Allowing the bread to cool in the pan for a short period before transferring it to a wire rack helps it maintain its shape and prevents it from becoming soggy on the bottom.
Delicious Variations to Explore
This recipe is fantastic as is, but it also serves as a wonderful base for creative additions:
- Nuts: Fold in ½ to 1 cup of chopped walnuts or pecans for added crunch and flavor.
- Chocolate Chips: Who can resist chocolate chip banana bread? Add ½ to 1 cup of your favorite chocolate chips (dark, milk, or white) to the batter.
- Dried Fruit: Mix in ½ cup of raisins, dried cranberries, or chopped dates for a chewy, fruity twist.
- Extra Spice: Amp up the warmth with a pinch of ground ginger or cardamom.
- Streusel Topping: Before baking, sprinkle a simple streusel topping (flour, sugar, cold butter, and cinnamon mixed until crumbly) over the batter for an irresistible crust.
Serving Suggestions for Your Homemade Banana Bread
This versatile banana bread is perfect for any occasion. Enjoy a slice for breakfast with your morning coffee or tea, as a satisfying snack, or a light dessert. It’s truly delightful on its own, but you can also serve it:
- Toasted with a spread of butter or cream cheese.
- With a dollop of Greek yogurt and a drizzle of honey.
- Alongside fresh berries for a refreshing pairing.
- Warm with a scoop of vanilla ice cream for a truly decadent treat.
Storing Your Delicious Banana Bread for Longevity
Proper storage is key to enjoying your homemade banana bread for as long as possible. As mentioned in the recipe note, the flavor often improves on the second day, so don’t hesitate to bake ahead! For optimal freshness:
- Room Temperature: Wrap the cooled loaf tightly in plastic wrap or aluminum foil, or store it in an airtight container at room temperature for up to 3 days. Remember the paper towel trick inside the wrap/container to absorb excess moisture and prevent gumminess.
- Refrigeration: While not strictly necessary, if you live in a very warm climate or prefer to extend its life, you can refrigerate banana bread for up to a week. Make sure it’s well-wrapped to prevent it from drying out or absorbing refrigerator odors. Bring it to room temperature or warm it slightly before serving for the best texture.
- Freezing: Banana bread freezes beautifully! Once completely cooled, wrap the entire loaf or individual slices tightly in plastic wrap, then an additional layer of aluminum foil. Place in a freezer-safe bag or container. It will keep well in the freezer for up to 2-3 months. Thaw at room temperature for a few hours or overnight before serving. You can also gently warm individual slices in the microwave or toaster oven.
Enjoy Your Perfect Banana Bread!
This whole wheat banana bread recipe is more than just a way to use up overripe bananas; it’s an invitation to create a moment of warmth and comfort in your home. With its simple ingredients, straightforward instructions, and incredible taste, it’s destined to become a staple in your baking repertoire. So go ahead, gather those ripe bananas, and get ready to bake a loaf that will delight your senses and earn you rave reviews. Happy baking!