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|Honey-Spice Whole Wheat Banana Bread|
“This banana bread is bursting with bananas, perfectly moist, and has the ideal sweetness. It’s the best banana bread I have ever tasted, and it’s healthy!”
- 1 1/4 cups walnuts
- 1 1/2 cups whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups mashed overripe bananas, or more to taste
- 1/2 cup raw honey
- 2 eggs, lightly beaten
- 1/4 cup plain yogurt
- 1/4 cup coconut oil, melted and cooled
- 2 tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
|Prep : 15M||Cook : 12M||Ready in : 1H15M|
- Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
- Toast in preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Coarsely chop walnuts.
- Place walnuts in a large bowl. Add whole wheat flour, all-purpose flour, cinnamon, baking soda, salt, and nutmeg; mix until combined.
- Mix mashed bananas, honey, eggs, yogurt, coconut oil, butter, and vanilla extract together in another large bowl. Add banana mixture to flour mixture, mixing with a wooden spoon or rubber spatula until batter is just blended.
- Grease a 9×5-inch loaf pan. Pour batter into prepared pan.
- Bake in the preheated oven until edges and top are golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes.
- You can also bake this in 3 mini loaf pans. Bake for 40 to 45 minutes.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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