Whole Wheat Banana Bread
A delicious and super moist banana bread made with whole wheat flour, sweet bananas, and coconut oil. No mixer needed!
Servings: 12
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 overripe bananas mashed
- 2 eggs beaten
- 1 cup sugar
- ½ cup melted coconut oil (measure about 1/3-cup solid coconut oil and melt it; this should give you roughly around 1/2-cup, which is the amount that you will need)
Instructions
- Prep. Preheat the oven to 350˚F. Lightly grease a 9-inch loaf pan with cooking spray and sprinkle with flour; set aside.
- Combine the dry ingredients. In a small mixing bowl, combine the flours, baking soda, and salt; whisk until incorporated and set aside.
- Prep the bananas. Mash the bananas in a large mixing bowl; add sugar and, using a large spoon, mix until combined.
- Add eggs and coconut oil. Add the beaten eggs to the bananas and continue to mix until well incorporated. Stir in the coconut oil until incorporated.
- Combine. Add the flour mixture to the banana mixture and mix just until combined.
- Bake. Transfer the batter to the loaf pan. Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool. Remove the banana bread from the oven and cool completely on a rack.
- Finish and serve. Remove the bread from the pan. Using a bread knife, slice the banana bread and serve. Optionally, top banana bread slices with a slather of butter and a drizzle of honey or maple syrup.
Notes
Check for doneness. Using a toothpick, start checking the bread in the oven around the 40-minute mark. Because of the whole wheat flour, the top of the bread will appear a darker brown; don't worry, the bread is not burnt.
Nutrition
Calories: 251kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 199mg | Potassium: 163mg | Fiber: 2g | Sugar: 20g | Vitamin A: 60IU | Vitamin C: 2.6mg | Calcium: 11mg | Iron: 1mg
