Last Updated on January 8, 2024 by Deliciously Organic
Tonight I baked a loaf of banana bread with my kids. It had been raining all day and I couldn’t resist the idea of a warm, sweet, slice of banana bread smothered in butter. As the smell began wafting through the house my kids kept running up to the oven, taking a peek and asking, “How much longer?” As soon as the bread was out of the oven the kids were perched on their stools with forks in hand. I cut huge, thick slices and topped them with large pats of butter. As I was cleaning up I took one more little slice to eat and my daughter said, “Wow, that is a HUGE slice of butter on a very small piece of bread.” Yes, my dear, it is, and I am enjoying every bite…
Whole Wheat Banana Bread
This post was written before I switched to a grain-free diet. If you’d like to see my recipe for Grain-Free Banana Bread, click here.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Category: Baking
Ingredients
- 3 Tablespoons unsalted butter
- 3 Tablespoons coconut oil
- 2 1/2 cups sprouted whole wheat pastry flour
- 3/4 cup organic whole cane sugar or sucanat
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 very ripe bananas, mashed
- 1/4 cup buttermilk
- 2 large organic eggs
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 350 degrees. Grease bottom and sides of 9×5-inch loaf pan. In a small saucepan, melt butter and coconut oil and let cool slightly. Whisk flour, whole cane sugar, baking soda, and salt in a large mixing bowl. In a medium bowl, mix mashed bananas, buttermilk, eggs, butter and coconut oil mixture, and vanilla. Pour wet ingredients into dry ingredients and fold together until just incorporated. Pour batter into loaf pan and bake for 50-55 minutes until golden brown and cake tester comes out with a few moist crumbs attached.
- NOTE: This recipe was posted before I went completely grain-free on my blog. If you’d like a grain-free banana bread recipe, click here.
Nutrition
- Serving Size: Makes 1 loaf
Gluten Free Banana Bread
This recipe was posted before I began posting all grain-free recipes on my site. If you’d like a grain-free banana bread recipe, click here. Makes 1 loaf
3 tablespoons unsalted butter
3 tablespoons coconut oil
3/4 cup arrowroot
3/4 cup sprouted oat flour (make sure it’s gluten free)
1/2 cup sprouted sorghum flour
1/2 cup sprouted brown rice flour
2 teaspoons unflavored gelatin (I prefer Bernard Jensen)
3/4 cup whole cane sugar or Sucanat
1/2 teaspoon sea salt
1 teaspoon baking soda
3 very ripe bananas, mashed
1⁄4 cup buttermilk
2 large eggs, room temperature
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F and adjust rack to middle position. Butter a loaf pan.
Melt butter and coconut oil in a small saucepan. Cool slightly. Whisk arrowroot, oat flour, brown rice flour, gelatin, sugar, salt, and baking soda in a large mixing bowl. Stir together mashed bananas, buttermilk, eggs, melted oils, and vanilla in a medium bowl. Pour wet ingredients into dry ingredients and gently stir until just blended.
Pour batter into the loaf pan and bake for 50-55 minutes or until golden brown and a toothpick pressed into the center comes out with a few moist crumbs attached. Cool for 10 minutes and then run a knife around the outside to loosen the edges. Turn loaf out onto a cooling rack and cool before serving.
Carrie,Can’t wait to try this one!!
I don’t often talk in superlatives, so believe me when I tell you this is the most delicious banana bread I’ve ever eaten. And it was so easy to make. Thank you for sharing this recipe. I might be letting my bananas get especially ripe on purpose from now on.
I LOVE banana bread and would like to try to make this version grain-free for weekend banana bread french toast. Would you sub almond flour for the whole wheat pastry flour or would you use a combination of flours? And if so, which ones? Do you recommend any other adjustments to the recipe? Thanks so much!
It still takes me several tries before I can come up with a good grain-free alternative to any recipe so I don’t have a good alternative for you right now. A grain-free banana bread is on my list and hopefully I’ll post it soon!
do you have an idea to substitute coconut oil? WE don’t have it here? Thanks? Extra butter perhaps?
Extra butter will work just fine. 🙂
Hi Carrie!
I just discovered your website through 100 days of real food blog. My son was diagnosed with abdominal migraines two summers ago and after a full year of researching different meds and I had the same “aha” moment as you…there had to be a better way! I started trying organic cooking and slowly discovered he had a gluten sensitivity. I’ve recently tried cooking with whole wheat flour again (per 100 days of real food) but after my second batch of whole wheat pancakes he started complaining about his stomach hurting. I also read “Wheat Belly” but the dr. who wrote it is against the gluten free flours, saying they are just sugary carbs in disguise. It’s just so hard to know what to eat with all the conflicting info out there! Anyway, I noticed with this particular recipe you are back to eating whole wheat, does this mean you are actually getting over your sensitivity? Do you only omit grains from your diet? I want to make sure he’s getting a well balanced diet without contributing to his pain. Thanks again for all your hard work on this blog! I’m a military wife as well and can totally relate to your life!
I’m sorry to hear about your son’s migraines, but also glad you’ve found a solution! This banana bread recipe was from a few years ago before I cut out grains. My migraines are caused by the pesticides, herbicides and such in our food supply, so this is why I eat strictly organic. I gave up grains last year because I was diagnosed with Hashimoto’s disease – you can read the complete story here: https://deliciouslyorganic.net/a-whole-foods-thanksgiving-pumpkin-banana-tart/#s.abxemhv4ibiaa
My disease is reversing and I feel amazing. One day, when I’m completely healed, I hope to add some traditionally prepared grains back into my diet, but I don’t know if I’ll ever add gluten back. I guess I’ll just have to wait and see! 🙂
I had no idea you could actually REVERSE Hashimoto’s disease! I’ve always heard that it was virtually impossible to fix your thyroid without meds. This gives me hope as I have hypothyroidism (well I’m “borderline”). My mom and 3 sisters suffer from it and are on Synthroid, but I hate the idea of taking meds for the rest of my life. Plus b/c my test results are always borderline it’s impossible to get anyone to give me a prescription. Praying that changing our diets will help! Thank you for this blog and all your hard work!
I was wondering if you took any kind of supplements? I have a nice cocktail 3 times a day of natural supplements but it’s so pricey I feel I could use that money on branching out on more whole foods instead.
Most doctors say you can’t reverse an autoimmune disease, but I’ve read many accounts of those that have and my blood work is showing that it’s reversing. My nutritionist has worked with many patients and has been able to help them reverse their autoimmune diseases. It takes quite a bit of work, but it’s totally worth it! I can’t wait until it’s completely gone and then I can use that message to help others.
I do take some whole food supplements, but since I’m not a doctor or nutritionist, I can’t say which ones are best. My nutritionist’s office does phone consults and/or skype sessions. Any of the ladies there would be able to give you good advice. http://www.biodynamicwellness.com
If you wanted to substitute pumpkin for the bananas how much would you add?? a whole can? Thanks!
I would substitute with 1 cup pureed pumpkin.
Can you substitute whole milk for butter milk?
If you don’t have buttermilk then combine 1 cup whole milk with 1 tablespoon vinegar (let sit at room temp for 10 minutes) and then use as a substitute for how much ever buttermilk you need to use in a recipe.
Where is the whole wheat recipe?