Whole Wheat Banana Nut Bread


It wasn’t supposed to be so breezy in Davis today, but it is. I really should be out there riding, getting ready for my Tour de Cure ride that is now just 2 weeks away, but I’m hoping the winds will calm down later. Perhaps a morning trip to the Davis Farmers’ Market? In the meantime, laundry and experimenting with my new favorite banana bread recipe are keeping me plenty busy.

Whole Wheat Banana Oat Bread with Walnuts

* My idea of ripe & ready for bread bananas.

1 1/2 cups whole wheat flour
1/3 cup coconut sugar
1/3 cup pure cane sugar, unrefined
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 tablespoon instant espresso
3/4 cup whole rolled oats
2 ripe* bananas, mashed
1/3 cup buttermilk
1/4 cup vegetable oil
1 tablespoon vanilla
2 eggs, beaten
1/2 cup coarsely chopped walnuts
A handful of oats and some additional sugar for sprinkling on top of the loaf before baking

  1. Preheat oven to 350 degrees. Prepare the loaf pan – spray with cooking spray.
  2. Combine the dry ingredients in a large mixing bowl.
  3. Mash the bananas in another bowl, stir in the beaten eggs, buttermilk, oil, and vanilla. Mix well.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the walnuts. Don’t over-mix or the bread will be tough.
  5. Pour into prepared loaf pan. Sprinkle the top with a handful of oats and sprinkle with about 1 tablespoon of sugar.
  6. Bake in the center of the preheated oven for about 50-55 minutes. The loaf is done when a toothpick inserted in the center comes out clean.
  7. Cool on a wire rack for about 15 minutes, then remove from the pan. Let the loaf cool before slicing into it.

Add the wet ingredients to the dry ...

Fold in the walnuts ...

Fresh from the oven.

Let the loaf cool 10-15 minutes before removing from the pan.

You can slice it while it's still warm, but do try to be patient.

This bread is a bit more dense than the last version, due to the 100% whole wheat flour and walnuts, but it’s hearty, not heavy. The espresso and cinnamon add a nice complexity and depth of flavor, without being overpowering. Using coconut sugar, as well as bananas at this stage of ripeness, gives the bread a nice banana flavor without making it cloyingly sweet.

Enjoy with a freshly brewed cup of coffee, espresso, or cappuccino!

One Response to “Whole Wheat Banana Nut Bread”

  1. Cycling Foodie » Blog Archive » Banocha Oat Bread Says:

    […] Have a great day!  * For best results, make sure your bananas are not over-ripe. […]

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