Wholesome & Flavorful Whole Grain Banana Walnut Bread: Your New Go-To Recipe
This delightful banana walnut bread is a truly special treat, crafted with 100% whole grain flour, healthy coconut (or avocado) oil, and naturally sweetened with pure maple syrup. Each slice is generously studded with perfectly toasted walnuts, offering a satisfying crunch and a rich, nutty flavor that beautifully complements the sweet banana base. It’s a recipe designed not only to taste incredible but also to fit seamlessly into a balanced lifestyle.
It feels like it has been far too long since we last shared a comforting baked good recipe. With a gap of over a month, what better way to reintroduce the joy of baking than with a timeless classic: banana bread? But not just any banana bread – this is a recipe you’ll want to save, share, and return to again and again. It embodies everything you love about homemade banana bread, elevated with thoughtful, wholesome ingredients.
While this banana walnut bread is made entirely with whole grain flour, uses coconut oil for its healthy fats, and is naturally sweetened with maple syrup, we’ll steer clear of making any over-the-top health claims. Let’s be realistic; it’s a quick bread, a delicious indulgence, not a superfood. Instead, let’s call it “healthy-ish.” It’s the kind of banana bread you can genuinely feel good about enjoying for a quick breakfast on a busy morning or as a satisfying afternoon snack. Unlike many traditional recipes loaded with refined sugars, this version won’t leave you with an energy crash or a “sugar coma.” It’s all good things – comforting, nourishing, and incredibly tasty. As an extra special touch, we’re also sharing an optional, easy-to-make spiced walnut butter that pairs perfectly with each slice.
We are absolutely thrilled with this recipe, and we think you will be too!
A Taste of Nostalgia: Reimagining a Classic
Growing up, the sight of overly ripe, spotty bananas on the kitchen counter was a sure sign that a warm loaf of my mom’s banana bread was just around the corner. That distinctive aroma filling the house was pure magic. Banana bread was actually one of the very first baked goods I ever learned to make as a child, and quick breads, in general, hold an incredibly special place in my heart. There’s something so comforting and approachable about them.
For today’s whole grain banana walnut bread, I took inspiration from my mom’s beloved original formula and meticulously tweaked it. My goal was to enhance its nutritional value, deepen its flavor profile, and streamline the preparation process to make it even easier for home bakers. You’ll only need a few basic kitchen tools: standard measuring cups and spoons, two mixing bowls, a whisk, and a large spoon. For those who prefer the precision of a baking scale, like myself, I’ve also included gram measurements for all key ingredients.
One of the fantastic advantages of baking with fruit purees, such as mashed banana, pumpkin, or applesauce, is their ability to naturally add moisture and tenderness to baked goods. This makes it considerably easier to create 100% whole grain recipes without sacrificing texture. The natural moisture from the ripe bananas, combined with the coconut oil, results in a wonderfully tender, moist banana bread that remains fresh and delicious for days, storing exceptionally well.
The Secret to a Light Crumb: Whole Wheat Pastry Flour
To achieve the signature light and fluffy crumb that makes this quick bread so irresistible, I’ve specifically chosen whole wheat pastry flour. Whenever I’m aiming for tender quick breads, delicate cakes, or soft muffins, this flour is my absolute top choice. It’s crucial to understand that whole wheat pastry flour is distinctly different from traditional whole wheat flour or even white whole wheat flour. Each type offers unique baking properties, and selecting the right one can make a significant difference in your final product.
Whole wheat pastry flour is milled from soft white wheat. This type of wheat naturally contains significantly less protein compared to red wheat, which is used to produce conventional whole wheat flour. The lower protein content in whole wheat pastry flour translates to less gluten development during mixing and kneading. For baked goods like banana bread, where a tender, soft texture is desired over elasticity or chewiness (as you’d want in a yeast bread), low gluten development is highly preferable. It prevents the bread from becoming dense or tough.
While you might be tempted to use traditional whole wheat flour or white whole wheat flour in a pinch, be aware that these flours generally require a higher liquid-to-flour ratio due to their greater absorbency. More importantly, they won’t produce the same incredibly tender crumb that whole wheat pastry flour delivers, often resulting in a denser final product. The difference in texture is truly noticeable, making whole wheat pastry flour worth seeking out for quick breads and muffins.
For those eager to dive deeper into the science of baking and explore how different flours impact your creations, I highly recommend checking out this detailed post on different types of flour (and when to use them!). It’s an invaluable resource if you’re interested in confidently adapting family recipes into healthier, whole grain versions, providing the knowledge to achieve perfect results every time.
Smart Storage for Whole Grains
Pro Tip for Flour Storage: To maximize the shelf life and preserve the nutritional integrity of your whole wheat flours, always store them in the freezer. Whole wheat flours contain the natural germ and bran, which are rich in oils. Over time, these oils can become rancid at room temperature, imparting an off-flavor to your baked goods and degrading their nutritional benefits. Storing them in the freezer significantly slows down this process. Just remember to allow your flour to come to room temperature before you start baking, unless your recipe specifically calls for chilled ingredients, such as certain pie or pastry doughs.
Natural Sweetness and Flavor Boost
My mom’s original banana bread recipe, while delicious, called for a combination of granulated sugar and brown sugar. However, I’ve developed a strong preference for sweetening baked goods with pure maple syrup whenever possible, as demonstrated in recipes like these easy rhubarb muffins. Maple syrup is not only a more natural alternative but it also offers a lower glycemic impact, helping to prevent those sharp blood sugar spikes often associated with refined sugars. Beyond its sweetness, pure maple syrup infuses baked goods with a unique depth of flavor that is simply unmatched, adding subtle caramel notes that enhance the overall taste of the banana bread.
This whole grain banana walnut bread is absolutely fantastic on its own – moist, flavorful, and incredibly satisfying. However, if you’re looking to elevate it further, perhaps for guests, a special brunch party, or simply to treat yourself, I’ve included a bonus recipe for a sweet, spiced compound butter. This homemade spiced walnut butter is a simple yet elegant accompaniment. It combines softened butter with more toasted walnuts, a hint of warm cinnamon, and a touch of maple syrup. This rich, flavorful spread would be delicious on so many things, but it truly shines when generously spread on a warm slice of this banana bread.
Why wait? You absolutely deserve to make this delicious, wholesome banana walnut bread today and fill your home with its irresistible aroma!
Banana Walnut Bread
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Equipment
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USA Pan 9 x 5 inch Loaf Pan
Ingredients
Banana Walnut Bread:
- 2 cups (240 g) whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup (300 g) mashed very ripe banana about 3 medium bananas
- ½ cup (120 mL) pure dark maple syrup
- ½ cup (125 mL) melted unrefined, cold-processed coconut oil (*liquid state, but not warm) or vegetable oil
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (60 g) toasted chopped walnuts optional
Spiced Walnut Butter (Optional):
- 4 tablespoons (2 oz; 60 g) salted or unsalted butter room temperature but still slightly firm
- 3 tablespoons (25 g) toasted chopped walnuts
- 1 teaspoon pure dark maple syrup
- ¼ teaspoon ground cinnamon
Instructions
For the Banana Bread:
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Preheat your oven to 350°F (176°C) and ensure an oven rack is placed in the center position. Lightly grease a 9-inch x 5-inch loaf pan and set it aside, ready for the batter.
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In a medium-sized bowl, thoroughly whisk together the whole wheat pastry flour, baking soda, ground cinnamon, kosher salt, ground cardamom, ground nutmeg, and ground cloves. This ensures all dry ingredients are evenly distributed. Set this mixture aside.
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In a separate, larger bowl, whisk together the mashed ripe bananas, pure maple syrup, melted coconut oil (ensure it’s in a liquid state but not hot), room temperature eggs, and pure vanilla extract until all wet ingredients are well combined and smooth. Gradually add the dry flour mixture to the wet ingredients. Using a large spatula, gently fold until the flour is just absorbed. Be careful not to overmix, as this can lead to a tough bread. Finally, gently fold in the toasted chopped walnuts.
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Pour the prepared batter evenly into your greased loaf pan. Bake for 50 to 60 minutes, or until a wooden toothpick inserted into the center of the loaf comes out clean. This indicates the bread is fully cooked through. Allow the bread to cool in the pan on a wire cooling rack for approximately 5 minutes before carefully removing it from the pan. Transfer the loaf directly to the cooling rack and let it cool for at least 15 to 20 minutes (or longer for best slicing results) before slicing with a serrated knife.
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To store leftover banana bread and keep it fresh, wrap it tightly in aluminum foil, then place it in a large airtight ziploc bag. It can be stored at room temperature for up to 3 days, or refrigerated for longer freshness.
For the Spiced Walnut Butter (Optional):
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In a mini food processor, combine the room temperature (but still slightly firm) butter, toasted and cooled chopped walnuts, pure maple syrup, and ground cinnamon. Pulse the mixture until it reaches a mostly smooth consistency. Be sure to scrape down the sides of the bowl with a spatula periodically to ensure all ingredients are thoroughly and evenly incorporated.
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Transfer the spiced walnut butter to a small serving bowl. If you’re not planning to use it immediately, cover the bowl tightly with plastic wrap and store it in the refrigerator. Before serving, allow the butter to soften slightly at room temperature for easier spreading and optimal flavor.
Tips for Success:
- Make Nut Free: For those with nut allergies or preferences, simply omit the walnuts from the recipe. The bread will still be incredibly delicious and moist. You can also substitute with seeds like sunflower seeds or pepitas for a different texture.
- Adjusting Spices: The spice measurements provided are a guideline. Feel free to adjust them to suit your personal taste preferences! I personally enjoy a generous amount of warming baking spices, as they enhance the overall depth of flavor. If you don’t have cardamom on hand or prefer not to use it, you can simply leave it out without significantly impacting the final result, or increase the cinnamon slightly.
- Baking Tip: Keep Flours Fresh: As mentioned earlier, always store your whole wheat flours in the freezer. This crucial step extends their shelf life considerably and helps them retain their full nutritional benefits. The natural germ and bran in whole wheat flours contain oils that can become rancid over time at room temperature, which can lead to off-flavors. Before baking, ensure your frozen flour comes to room temperature, unless the recipe, such as for pies or certain pastry doughs, specifically requires chilled ingredients.
- Ripe Bananas are Key: For the best flavor and sweetness, use very ripe bananas – those with plenty of brown spots on their peels. They are naturally sweeter and mash more easily, contributing significantly to the bread’s moistness.
- Don’t Overmix: After combining wet and dry ingredients, mix just until the flour streaks disappear. Overmixing develops gluten too much, leading to a tougher, chewier bread rather than a tender, soft one.