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.
17 Comments