Whole Wheat Banana Nut Bread

What do you usually do when you see couple of over ripen bananas sitting on your kitchen counter for days. Toss it in the trash? That was me couple of years back when I did not know what else to do. Now things have changed and after trying this recipe there is no going back and to tell you the secret I always buy a few extras to let them over ripe so I can bake a whole wheat banana nut bread.

This banana bread is rich brown in color with moist crumbs, has a nutty flavor from the whole wheat, and is spiced with nutmeg and cinnamon and not to forget the crunch from the nuts. Yum! You may toss in some chocolate chips or raisins in place of nuts or use both and may also spoon the batter into muffin tins to make breakfast muffins.

Whole Wheat Banana Nut Bread

The best part of this recipe is you do not need any fancy equipment. A simple kitchen fork or a sturdy spoon would do the work. Previously I used all purpose flour in the recipe but since it has become a regular thing in our kitchen, I started using the whole wheat flour to make it more wholesome. Whole wheat works perfect in the recipe if you like the nutty flavor that the flour imparts.

Whole Wheat Banana Nut Bread

Tips:

The whole wheat banana nut bread keeps fresh in an airtight container for a day at room temperature and for a week in the refrigerator.

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Other quick bread recipe you may like!

WHOLE WHEAT BANANA NUT BREAD

YIELD: 1 loaf
PREP: 15 mins
COOK: 50-60 mins
READY IN: 1 hr 5 mins

This banana bread is rich brown in color with moist crumbs, has a nutty flavor from the whole wheat, and is spiced with nutmeg and cinnamon and not to forget the crunch from the nuts. Yum!

INGREDIENTS

2 cups whole wheat flour
1 1/4 cups brown sugar
1/2 teaspoon salt
1 teapoon baking powder
1/2 teaspoon baking soda
1 teapsoon ground nutmeg
1/4 teapsoon ground cinnamon
2-3 large bananas ripe and mashed
2 large eggs at room temperature
1/2 cup vegetable oil
1/2 cup buttermilk at room temperature
1/2 cup walnuts or pecans chopped coarsely

INSTRUCTIONS

Pre heat the oven to 350F and grease a 9X5 inch loaf pan and set aside.
In a big bowl stir in the flour,sugar,salt,baking powder,baking soda,ground cinnamon, ground nutmeg, chopped nuts and set aside.
In a separate bowl add the eggs and whisk well. Add in the oil and mashed bananas and mix well. Finally add the buttermilk and mix in completely.
Add the wet ingredients to the dry ingredients and fold in just until well incorporated. Pour the batter into the prepared pan and bake for 50-60 minutes or until the top is golden brown in color and a skewer inserted into it comes out clean.
Let the whole wheat banana nut bread cool in the pan for five minutes and then transfer it onto a wire rack to cool completely. Cut into thick slices and serve with your breakfast coffeee or tea. Enjoy!