Best 3 Whole Wheat Banana Walnut Bread With Coconut Oil Recipes

Whole wheat banana walnut bread is a delicious and nutritious quick bread that is perfect for breakfast, brunch, or a snack. It is made with whole wheat flour, bananas, walnuts, and coconut oil, and is naturally sweetened with honey. This bread is moist and flavorful, with a slightly crunchy exterior and a soft, tender interior. It is also a good source of fiber, protein, and healthy fats.

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WHOLE WHEAT BANANA WALNUT BREAD WITH COCONUT OIL

Whole Wheat Banana Walnut Bread With Coconut Oil image

I altered the Starbucks banana bread recipe to include my favorite substitutions and made it extra "banana-y". The whole wheat flour makes it healthier, the agave lowers the glycemic index, and the coconut oil and extra banana helps this "healthy" version taste better.

Provided by woltra

Categories Breads

Time 1h

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
2/3 cup agave nectar
1/3 cup coconut oil (warm it up to liquify it)
2 tablespoons sour cream
1/2 teaspoon vanilla extract
4 bananas, mashed
1/2 cup walnuts, chopped (in mix)
1/3 cup walnuts, chopped (for topping)

Steps:

Preheat oven to 325. Grease a 9x5x3 loaf pan and dust with flour.
Mix the dry ingredients together in a large mixing bowl.
Mash up the bananas in a large bowl.
Add and mix the wet ingredients together with the bananas.
Pour the wet ingredients into the dry ingredients bowl and stir together.
Add 1/2 cup walnuts into the mix.
Pour into prepared loaf pan.
Top with remaining walnuts.
Bake for 45-60 minutes until a toothpick comes out clean.

WHOLE WHEAT BANANA NUT BREAD

Whole Wheat Banana Nut Bread image

This is a moist banana bread recipe that I make fairly often with leftover, very ripe bananas.

Provided by PEDGI

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 10

Ingredients

⅓ cup vegetable oil
½ cup honey
1 teaspoon vanilla extract
2 eggs
1 cup mashed bananas
1 ¾ cups whole wheat flour
½ teaspoon salt
1 teaspoon baking soda
¼ cup hot water
½ cup chopped walnuts

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into prepared pan.
Bake until a toothpick inserted in the center of the loaf comes out clean, 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

Nutrition Facts : Calories 217.8 calories, Carbohydrate 29.4 g, Cholesterol 31 mg, Fat 10.5 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 215.3 mg, Sugar 14.2 g

WALNUT WHOLE WHEAT BREAD

Walnut Whole Wheat Bread image

This 100% whole wheat bread, moist and tender, has the nutty taste of both the wheat itself, and walnuts. It's great for sandwiches, or try it toasted and spread with jam at breakfast -- delicious!. From King Arthur Flour, Prep time includes rising time.

Provided by Annacia

Categories Yeast Breads

Time 3h5m

Yield 1 loaf

Number Of Ingredients 7

Ingredients

2 teaspoons instant yeast (or 1 packet active dry yeast)
1 1/4-1 1/3 cups water (start with the smaller amount)
1 tablespoon vegetable oil
2 tablespoons brown sugar or 2 tablespoons honey, firmly packed
3 cups whole wheat flour (or White Whole Wheat)
1 1/4 teaspoons salt
3/4 cup toasted walnuts (finely chopped or crushed)

Steps:

The recipe directions are written for instant yeast; to use active dry yeast, dissolve it in the water first. Also, be aware that your rising times will be longer.
Mixing In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly floured or lightly greased surface, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
Shaping Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 90 minutes, until it's domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Bake the bread in a preheated 350°F oven for about 35 to 40 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf.) Remove the bread from the oven, and cool it on a wire rack before slicing. Store bread in a plastic bag at room temperature.

Tips:

For a sweeter bread, use ripe bananas with brown spots.
To add extra flavor, toast the walnuts in a pan before adding them to the batter.
If you don't have coconut oil, you can substitute unsalted butter or vegetable oil.
Be careful not to overmix the batter, as this can result in a tough bread.
Bake the bread until a toothpick inserted into the center comes out clean.

Conclusion:

This whole wheat banana walnut bread with coconut oil is a delicious and healthy snack or breakfast option. It's made with simple ingredients and is easy to make. The bread is moist and flavorful, with a hint of sweetness from the bananas and a nutty crunch from the walnuts. The coconut oil adds a subtle sweetness and richness to the bread. This bread is sure to be a hit with your family and friends.