Ingredients
- 2 cups whole wheat flour
- 1-1/4 teaspoon baking soda
- 1/2 tsp salt
- 1-1/2 teaspoon cinnamon
- 1 tsp cardamom
- 1 tsp ginger
- 1 cup mashed bananas (the riper the better!)
- 2 eggs
- 1/2 cup honey
- 1/3 cup buttermilk (I used 1/3 cup soy milk mixed with 1/2 tsp apple cider vinegar
- 1/3 cup olive oil
- 1 tbs pure vanilla extract
Directions
- Preheat oven to 350 degrees Fahrenheit
- Having two large bowls at hand we are going to prep this bread by assembling wet and dry ingredients separately.
- In the first bowl mash bananas until very smooth. Add eggs, honey, oil, vanilla extract, and buttermilk and whisk until fluid consistency.
- Moving on to the dry ingredients. Add flour, baking soda, salt, cinnamon, cardamom, ginger and mix until there are no clumps.
- Add the flour mixture to banana mixture and mix until combined.
- Scrape batter into prepared pan, smooth top.
- Bake about 55 to 60 minutes until the top is dark brown and when a toothpick is inserted in the middle it comes out clean.
- Let it cool and serve.
I have been experimenting with whole wheat flour for some time now and always ending up with dry, dense, and flavorless banana bread. After countless tries, I was beginning to really despise whole wheat flour, but committed to finding a recipe that works! At last here it is, an authentic banana bread recipe loaded with delicious spices baked to perfection on whole wheat bread.
This healthy banana bread is moist, refined-sugar free and a great alternative to classic recipes using white flour or sugar. Using whole wheat flour increases the overall fiber, vitamin, protein, and healthy fats intake. Make a batch and share a few slices with your friends they won’t believe it’s healthy! This recipe is a keeper for sure and I’m sure you and your family will like it as much as I do.
Simple and delicious, you can always tailor these recipes to your liking. Feel free to get creative and add a handful of blueberries, bits of chocolate, or a handful or nuts/seeds. This recipe can easily also be made vegan by substituting the eggs for chia or flax “eggs”. Enjoy the flow of the cooking process! Serve warm and maybe pair with a nourishing cup of coffee or tea (if you’re feeling extra cozy). Freeze the leftovers as they will stay fresh much longer. Happy baking!
Taylor Goggin is tropical gardener in Florida who gained her skills in cooperative agriculture while work-trading with a World-Wide Opportunities on Organic Farms (WWOOF) program on the Hawaiian Islands. She now grows papaya, banana, avocado, fig, tomatoes, and medicinal herbs to make into inventive plant-based recipes.
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