Best 3 Wholesome Banana Bread Recipes

Are you looking for a delicious and wholesome banana bread recipe? Look no further! This article will provide you with several options for creating a moist and flavorful banana bread that is sure to be a hit with your family and friends. Each recipe includes simple and straightforward instructions, as well as a list of the necessary ingredients. Whether you prefer a classic banana bread recipe or one with a unique twist, we have something for everyone. So gather your ingredients, preheat your oven, and let's get baking!

Here are our top 3 tried and tested recipes!

WHOLESOME BANANA BREAD

Wholesome Banana Bread image

"In an effort to make more healthy homemade breakfasts, I cut a lot of fat out of my regular banana bread recipe," writes Sarah Bialock, Yuma, Arizona. "This bread turns out so moist and delicious, you won't believe it's light!"

Provided by Taste of Home

Time 45m

Yield 2 mini loaves (6 slices each).

Number Of Ingredients 13

Ingredients

2 tablespoons butter, softened
1/3 cup packed brown sugar
1 large egg
1/2 cup mashed ripe banana
2 tablespoons unsweetened applesauce
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons whole wheat flour
1-1/2 teaspoons ground flaxseed
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/8 teaspoon salt

Steps:

In a large bowl, cream butter and brown sugar until light and fluffy. Add egg; beat well. Beat in the banana, applesauce and vanilla. Combine the remaining ingredients; add to creamed mixture., Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 91 calories, Fat 3g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 99mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

SIMPLY DELICIOUS BANANA CRUMB BREAD

Simply Delicious Banana Crumb Bread image

I stumbled upon this delicious banana bread when I was trying to make something else, but I ended up with something even better! Everyone in the family just loves this recipe. It tastes even better hot and fresh out of the oven!! Enjoy, and feel free to increase or decrease the amount of oats.

Provided by velvet ears

Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes

Time 1h

Yield 10

Number Of Ingredients 14

Ingredients

1 ½ cups all-purpose flour
1 cup white sugar
1 ½ teaspoons baking powder
½ cup shortening
2 eggs
1 cup milk
1 teaspoon almond extract
1 teaspoon ground cinnamon
1 very ripe banana, mashed
¾ cup all-purpose flour
½ cup brown sugar, packed
1 cup quick-cooking rolled oats
½ teaspoon ground cinnamon
½ cup cold butter

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 8x4 inch loaf pan.
Whisk together flour, sugar, and baking powder in a mixing bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. Whisk together the eggs, milk, vanilla extract, and cinnamon in a large bowl. Add the banana, and mix well. Fold the flour mixture into the banana mixture until combined. Pour batter into prepared pan.
Prepare the crumb topping by combining the flour, brown sugar, oats, and cinnamon in a mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. Spoon the crumb mixture over the batter.
Bake in preheated oven for 20 minutes. Reduce heat to 325 degrees F (165 degrees C), and bake until a toothpick inserted in center of the loaf comes out clean, 10 to 15 minutes longer. Cool in pan 10 minutes before turning out onto a wire rack.

Nutrition Facts : Calories 463.7 calories, Carbohydrate 62.1 g, Cholesterol 63.6 mg, Fat 21.8 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 9.2 g, Sodium 166.8 mg, Sugar 33.5 g

WHOLE-BANANA BREAD

Whole-Banana Bread image

There are a lot of flavors beyond banana hanging out in this loaf: coconut, chocolate, tahini and almond extract. They get along so well that you end up with something that tastes notably better than almost any other banana bread you've had before. It's cocoa-rich, nutty and not too sweet. Using the whole fruit - both banana flesh and peel - punches up the banana flavor, but doesn't overshadow the other notes. Nadiya Hussain's recipe offers numerous substitutions; you could play up nutty notes by opting for almond butter and almond milk, or swap in olive oil in place of coconut oil. The recipe inspires infinite permutations.

Provided by Charlotte Druckman

Categories breakfast, snack, breads, dessert

Time 1h30m

Yield 1 (8-inch) loaf

Number Of Ingredients 12

Ingredients

1/2 cup/100 grams virgin (unrefined) coconut oil, plus more for greasing the pan (see Tip)
2 ripe bananas
2 1/4 cups/280 grams all-purpose flour, plus 1 1/2 teaspoons for tossing peels
1/4 cup/64 grams tahini (or nut butter of your choice)
1/3 cup/80 milliliters oat milk, nut milk or dairy milk of your choice
1 teaspoon almond extract
1 teaspoon vanilla extract
3/4 teaspoon fine sea salt
1 1/3 cups/200 grams coconut palm or dark brown sugar
1/4 cup/20 grams unsweetened cocoa powder
2 teaspoons baking powder
Unsalted vegan or nonvegan butter (optional), for serving

Steps:

Heat the oven to 350 degrees. Grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with coconut oil and line it with parchment.
Wash the bananas then trim and discard the tips. Peel the bananas, then slice the peels crosswise into 1/4-inch-thick strips. Place them in a small bowl and toss with 1 1/2 teaspoons flour to coat; set aside.
In a large bowl, use a fork to smush the bananas into a rough purée. (Don't worry about small lumps.) Add the coconut oil, tahini, oat milk, almond and vanilla extracts, and salt. Beat together with a whisk to thoroughly incorporate and create a thick batter. Add the sugar and beat with the whisk to combine.
Sift the flour, cocoa powder and baking powder into the batter and fold it in using a rubber spatula until no streaks remain. Fold the floured banana peels into the batter.
Scrape the batter into the prepared loaf pan and smooth the top into an even layer. Bake for about 55 to 65 minutes, until a cake tester or toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 10 to 15 minutes, then lift it out onto a baking rack using the parchment. Let it cool a bit, then serve warm with butter slathered on top, if using, or let it cool completely if you want to store it for later. (Wrapped tightly, the bread will keep at room temperature for about 4 days.)

Tips:

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. You can even use bananas that are starting to turn brown.
Mash the bananas well: Make sure to mash the bananas until they are completely smooth. This will help the banana bread to be moist and tender.
Don't overmix the batter: Overmixing the batter will make the banana bread tough. Mix just until the ingredients are combined.
Use a loaf pan that is the right size: If you use a loaf pan that is too small, the banana bread will overflow. If you use a loaf pan that is too large, the banana bread will be too thin.
Bake the banana bread at the right temperature: The ideal temperature for baking banana bread is 350 degrees Fahrenheit. If you bake the banana bread at a higher temperature, it will be dry and overcooked. If you bake the banana bread at a lower temperature, it will be undercooked.
Let the banana bread cool completely before slicing it: This will help the banana bread to hold its shape and prevent it from crumbling.

Conclusion:

Banana bread is a delicious and easy-to-make treat that is perfect for breakfast, snack, or dessert. With a few simple ingredients and a little bit of time, you can enjoy a warm, homemade loaf of banana bread that is sure to please everyone. So next time you have some ripe bananas on hand, be sure to give this recipe a try. You won't be disappointed!