Description
A moist and delicious banana bread made with whole wheat pastry flour and natural sweeteners.
Ingredients
Scale
- 2 cups (205g) whole wheat pastry flour
- 1 ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 cup (234g) mashed ripe bananas (from 2 large, very ripe bananas)
- 2 eggs
- ½ cup honey
- ⅓ cup buttermilk
- ⅓ cup olive oil
- 1 tablespoon pure vanilla extract
Instructions
- Heat oven to 350°F (177ºC).
- Coat a 9×5-inch loaf pan with nonstick spray. Line pan with parchment paper, leaving a 2-inch overhang on two sides; coat paper with nonstick spray.
- Whisk together flour, baking soda, salt, cinnamon and ginger.
- In a separate bowl, mash bananas until very smooth. Add eggs, honey, buttermilk, oil and vanilla and whisk until smooth.
- Add the flour mixture to banana mixture and mix just until combined. Scrape batter into prepared pan, smooth top, and bake until dark brown on top and a toothpick inserted in the center comes out clean, 55–60 minutes, rotating halfway through baking.
- Let bread cool in pan on wire rack for 10 minutes. Turn bread out and let cool completely on wire rack.
Notes
- Ensure bananas are very ripe for the best flavor.
- Store leftover bread in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg