Sunday, June 6, 2010

Savouring Sunday ~ Whole Wheat Banana Bread

Refined wheat should be a thing of the past for all of us. Gone are the days where we ate our PB and J on nutrient deficient white bread. Now you should be looking to flax seed, multigrain, or oat grain (to name a few) for a healthy option. It might take you a week to get used to, since white bread seems to grab hold pretty tight to some people (and their colons), but you won’t be able to look back once you fall victim to whole grain bread’s charms. And, mark my words, your digestive system will thank you!

At my house, we love banana bread! Mmm. What a great way to use up the bananas when they’ve been in the fruit bowl too long, get mushy and fashion those unappetizing dark spots. Although I have a favourite banana bread recipe that my family is very fond of, I thought it was time to turn to a healthier version.

It was while I was in search of a new recipe that I stumbled across the Whole Grain Gourmet.  This is a fabulous website with a ton of nutritious recipes to choose from.  They have an absolutely delicious banana bread that you don’t have to feel guilty about baking for your family.

Give it a try and let me know if you enjoyed it as much as I did.

Whole Wheat Banana Bread (Click on above picture to see recipe on the Whole Grain Gourmet website.)

Whole Wheat Banana Bread


  • 1/3 cup unsalted butter, softened at room temperature
  • 1/4 cup honey
  • 1/4 cup packed natural brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 1/2 cup mashed over-ripe bananas
  • 1 3/4 cup white whole wheat flour (I just used whole wheat)
  • 1/2 tsp kosher salt
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 cup water
  • 1/4 cup chopped walnuts
  • 1/2 cup dark chocolate chips, preferrably 60% cocoa


  1. Preheat the oven to 325 degrees.
  2. Lighly grease a 9x5 inch loaf pan with butter.
  3. Combine flour, cinnamon, and salt in a bowl. Whisk and set aside.
  4. In another large bowl, combine butter, honey, and sugar and beat for two minutes. Add the eggs and lightly beat until just combined. Mix in bananas and vanilla -- do not overmix. Gradually beat in the flour mixture in thirds.
  5. Dilute baking soda in ¼ cup hot (not boiling) water, then beat into batter.
  6. Stir in, by hand, the chocolate chips and chopped nuts.
  7. Pour the batter into the pan and bake at 325 for 52 minutes. (test for doneness being careful not to overbake as it may dry out the bread)
  8. Remove from pan and place on a wire rack to cool. If you plan to serve this to guests and want clean slices, then allow it to cool for 30 minutes. If you want to enjoy some melt-in-your-mouth, out-of-this-world, warm banana bread, then dig in after 5 minutes.

 3.5/5 Snakes


  1. I think I'll have a go at that this week, I LOVE banana bread but can never seem to find it in the shops.

  2. YUM! We are huge banana bread fans-I'll give this recipe a try. Thanks!

  3. Can't wait to hear what you think of it ladies!