Whole Wheat Banana Bread
This easy Whole Wheat Banana Bread is moist, flavorful, and refined sugar-free—made with ripe bananas, olive oil, maple syrup, and crunchy walnuts.
Servings: 10
Calories: 233kcal
Ingredients
- 4 bananas ripened
- 1 egg
- ¼ cup maple syrup
- 2 tablespoons olive oil
- 1 ½ cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup walnuts chopped
Instructions
- Preheat oven to 375°.
- Line a 5 x 9 inch loaf pan with parchment paper or spray with baking spray.
- Mash the bananas in a large bowl. Stir in the egg, maple syrup, olive oil, and vanilla until well combined.
- Add in the dry ingredients. Sprinkle in whole wheat flour, baking powder, baking soda, and salt. Stir just until the batter comes together—don’t overmix.
- Fold in the walnuts. Save a few to sprinkle over the top if you like.
- Pour the batter into the loaf pan. Smooth the top and add extra walnuts if desired.
- Bake for 45–55 minutes. A toothpick should come out clean from the center.
- Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store cooled banana bread wrapped in plastic wrap at room temperature 1-2 days or refrigerated up to 4 days.
- Substitute honey for maple syrup.
- Want muffins? Divide batter into a lined muffin tin and bake 18–22 minutes.
- Add-ins: Add 1 tablespoon ground cinnamon for extra flavor.
Nutrition
Calories: 233kcal | Carbohydrates: 31g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 276mg | Potassium: 310mg | Fiber: 4g | Sugar: 11g | Vitamin A: 58IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1mg
