Whole Wheat Banana Walnut Bread with Coconut Oil
Delight your taste buds with this wholesome and flavorful Whole Wheat Banana Walnut Bread with Coconut Oil, a healthier twist on a classic favorite. Made with nutrient-packed whole wheat flour, naturally sweetened with honey, and enriched with rich coconut oil, this moist and tender bread is as nutritious as it is delicious. The ripe bananas lend natural sweetness and a creamy texture, while the chopped walnuts add a satisfying crunch in every bite. Perfect as a breakfast treat or an afternoon snack, this recipe is easy to make and comes together in just over an hour. Serve it fresh from the oven, or enjoy it the next day with your favorite nut butter or a drizzle of honey. This banana bread is not only wholesome but also dairy-free, making it perfect for those seeking a healthier indulgence.
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Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 3 large Ripe bananas, mashed
- 0.5 cup Coconut oil, melted
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.75 cup Walnuts, chopped
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper.
Step 2
In a medium mixing bowl, sift together the whole wheat flour, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, mash the ripe bananas until they are smooth. Stir in the melted coconut oil, honey, and vanilla extract until well combined.
Step 4
Whisk in the eggs one at a time, ensuring each egg is fully incorporated into the wet mixture.
Step 5
Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing to keep the bread tender.
Step 6
Gently fold in the chopped walnuts until evenly distributed throughout the batter.
Step 7
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Step 8
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Step 9
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Step 10
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (1088.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3322.6 |
| Total Fat 194.3g | 0% |
| Saturated Fat 108.5g | 0% |
| Cholesterol 372mg | 0% |
| Sodium 2602.7mg | 0% |
| Total Carbohydrate 378.0g | 0% |
| Dietary Fiber 45.7g | 0% |
| Total Sugars 153.6g | |
| Protein 64.7g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 224.2mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 3018.0mg | 0% |
Source of Calories