This soft and moist Banana Bread is made with whole wheat flour, sweetened with pure maple syrup and Sucanat, and uses olive oil instead of butter!
Considering the popularity of banana bread, how is it possible that I don’t have a recipe for it on my website yet??
There’s actually a very good reason. (A moment of honesty here.) Historically, I have not been the best at making good banana bread. Other sweet breads usually turn out fine in my kitchen, but not banana bread. I have a tendency to turn out loaves of bread that are soggy on the inside and too done on the outside, and I have often been at a loss as to why banana bread is so tricky to make. Only in the past couple of months have I finally found a recipe which works well for me.
So, today I’m sharing that recipe. And if you’ve had trouble with banana bread like I have, I really hope it helps!
As a bonus, this bread is on the healthier side – it’s made with whole wheat flour and is free of refined sugar and butter. 🙂
Whole Wheat Banana Bread
- 1/2 cup olive oil
- 3/4 cup Sucanat (whole cane sugar)
- 1/4 cup pure maple syrup
- 3 ripe bananas, mashed (medium sized)
- 2 eggs plus 1 egg yolk, well beaten
- 1 teaspoon vanilla
- 2 1/4 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 Tablespoons buttermilk
Preheat oven to 325 degrees Fahrenheit. Grease 9×5 inch loaf pan and set aside.
In a large bowl, beat olive oil, Sucanat, and maple syrup until well blended. Add mashed bananas, eggs, and vanilla and mix well. In a separate, smaller bowl, stir together flour, baking soda, cinnamon, and salt. Add to wet ingredients, alternating with buttermilk, beating until well mixed.
Pour into prepared loaf pan. Bake for 50 to 60 minutes or until loaf is golden. (It may still be a little soft in the middle.) Let stand in pan for 10-15 minutes before removing to cool completely on wire rack.
~K in the Kitchen