We go through a lot of bananas around here, but sadly not enough loaves of banana bread!
On those rare occasions where we do have some left over bananas, we are happy to turn them into a delicious loaf!
I have tried a lot of banana bread recipes, and experimented with many of my own.
Some have been good, many have failed, but this loaf is surely the most rustic and delicious one I have ever made.
It’s soft, moist, just sweet enough, and won’t crumble apart when you slice it!
Plus, it’s not too unhealthy to have for breakfast 😉
Made with 100% whole wheat, raw creamed honey, and Himalayan salt, this recipe is a healthier version of regular banana bread ‘desserts.’
I’m a simple kind of baker, I don’t need a lot of fuss or rules to follow.
I’m not a “weigh the ingredients” kind of lady.
(If you are, more power to you!)
This recipe is so easy because all you have to do is:
- Dump ingredients
- Mix ingredients
- Pour ingredients
And it’s Done!
No special scooping, no “dry first wet next” no “magic words”.
Just bananas in bread form.
That makes it a great recipe for the kids to help with!
One thing I love about this recipe is how easy it is to personalize.
You can add nuts, coconut flakes, raisins, sprinkle oats on top, or whatever else you can dream of.
Pecans are a personal favorite.
Here’s something I like to do to make it easier for you to get the bread out of the pan:
Line the pan with a little piece of tinfoil or parchment paper, and when it’s done baking it just pulls right out!
I don’t even butter or oil it, and it peels off the bread just fine, but you can if you want to.
Here’s all you’ll need to make this loaf:
- 4 large bananas that are very ripe + 1 banana to slice on top (optional)
- 1/2 cup coconut oil melted
- 1 tsp vanilla extract
- 1 scant tsp baking soda
- 1 tsp Himalayan salt
- 1/4 cup raw creamed honey, melted or softened enough to mix
- 2 large eggs
- 2 cups whole wheat flour
This recipe was inspired by the great recipe by King Arthur flour, although I have made so many personalizations to it that I feel it has become my own.
I refer to their recipes often!
The special touch I like to add is the sliced banana on top. It looks so nice and adds a little extra texture and flavor to each slice.
I slice them about 1/4 inch thick or less, and pick them up with the knife tip and line them up on top.
They dont have to be perfect!
After it bakes those slices look real good in pictures!
No picky toddlers here! This one is a favorite for all ages in our family.
I think it will be for you, too!
The Easiest & Most Rustic Loaf of Banana Bread (100% Whole Wheat)
- 4 Large Bananas Very Ripe + 1 extra to slice on top (Optional)
- 1/2 Cup Coconut Oil melted
- 1 tsp Vanilla Extract
- 1 Scant tsp baking soda
- 1 tsp Himalayan Salt
- 1/4 Cup Creamed Raw Honey melted or softened enough to mix
- 2 Large Eggs
- 2 Cups Whole Wheat Flour
- Preheat the oven to 350°
- Mash or mix the 4 bananas in a mixing bowl
- Add the rest of the ingredients, and mix until smooth
- Pour the mix into a 9.25×5.25 baking ban that has been lined with tinfoil or parchment paper
- To add the sliced bananas on top, cut thin banana slices about 1/4 inch thick or less, and arrange them on top of the mix
- Bake for 55 minutes
- Let cool for at least 10 minutes before removing from the pan or slicing
- Let cool completely before storing in an airtight container or ziplock bag
- You can add nuts, coconut flakes, raisins, chocolate chips, or other goodies to this loaf. Try adding up to 3/4 cup total.
Did you try this recipe? Let me know how it went in the comments below!
This post has been shared on the Homestead Blog Hop