Banana bread is one of the most popular and frequently made sweet breads in the US, not without reason. Besides being delicious and loved by kids, it is quick and very easy to make. If you are one of those people who loves banana bread, you have come to the right place.
Today I baked my version of this bread with the addition of whole grain flour, wheat germ, and walnuts. A slice of this bread goes great with morning tea or coffee or as a nutritious snack.
Prep: 10 min Bake: 1 hr Total: 1 hr 10 min
1 cup unbleached all-purpose flour
1 cup white whole wheat or whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tbsp wheat germ
1/2 cup coconut oil
1/2 cup unrefined sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups mashed ripe bananas (3 bananas)
1/2 cup walnuts, chopped
oil for greasing a pan
Preheat the oven to 350 F.
Sift the flours, baking soda, baking powder, and salt in a bowl. Stir in the wheat germ.
In a separate bowl or blender, cream together the coconut oil and sugar until light and fluffy. Add in the eggs one at a time, stopping to scrape the sides and the bottom of the bowl. Beat in the vanilla. Then add the bananas. Stir the dry mixture into the wet mixture until evenly moistened. Fold in the walnuts.
Grease a 9 x 5-inch loaf pan. Pour the batter into the pan.
Bake for 50 minutes to 1 hour until a cake taster or tooth pick inserted into the center of the bread comes out clean.
Remove the bread from the oven and place on a cooling rack for 10-20 minutes.
Run a knife around the edges of the pan to loosen the bread.
Turn it out of the pan, and place it back on the rack to cool before slicing. The bread is going to crumble if you cut into it before it cools down completely.
Serve with tea or as a snack.