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Whole Grain Banana Bread

There is certainly no shortage of banana bread recipes. What makes this one so delicious? The flavour is bold with banana, as this recipe contains a generous amount of bananas in the batter and there are no added spices. The liberal sprinkling of sugar on the top creates a delightfully crunchy and deeply caramelized top, which gives way to a moist and flavourful bread.

Our Flourist Whole Grain Red Spring Wheat Flour and Flourist Sifted Red Spring Wheat Flour are available for purchase here. Your flour is freshly milled to order, shipped to you right away and never stocked in our warehouse.

Note: This recipe calls for some whole grain flour for added texture and flavour, but you can also use exclusively sifted flour for equally delicious results.

Whole Grain Banana Bread
~ Adapted from Claire Ptak's The Violet Bakery Cookbook
6 bananas (approximately 500 grams), very ripe
2/3 cup vegetable oil
1/2 cup (76g)  brown sugar
1 tsp vanilla
1 tsp dark rum (optional)
2 eggs
1/3 cup buttermilk or plain yogurt
1 cup (138g) Flourist Sifted Red Spring Wheat Flour
1/2 cup (71g) Flourist Whole Grain Red Spring Wheat Flour (optional, see note above)
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
3 tbsp (41g) sugar 

Preheat the oven to 375°F. Line a loaf pan with parchment paper.

In a mixing bowl, mash 5 bananas well, reserving one banana as a garnish on top. In a separate mixing bowl, whisk together the oil, brown sugar, vanilla, rum (if using), eggs and buttermilk. Add the mashed banana and set aside.

In another bowl, whisk together the flour, baking soda, baking powder, and salt. Fold the dry ingredients into the banana mixture until just combined and pour into your prepared pan.

Split the remaining banana in half lengthwise and nestle the halves on top of the batter, lightly pressing them in. Sprinkle 3 tbsp sugar generously over the top.

Bake for 40-50 minutes until a skewer inserted comes out clean, the top has set and is deeply caramelized.

9 comments

Nancy Wright

I’ve now made this twice and it’s been excellent both times. I use a narrower loaf tin (buttered, instead of parchment paper) so the bread rises high, then falls, but still looks normal. It’s very soft because of all the banana in it, but delicious. I also weigh the banana and find 450g-500g is about right. That equates to closer to 4 bananas than 5. Also, I only use 1 tsp of sugar on the top to carmelize the banana, as the bread is plenty sweet from the bananas it doesn’t need 3 tbsp. I cook it for 55-60 minutes.

Shira @ Flourist

Hi Regina! You are so right! We are going to retest this recipe and update it to include a weight for the bananas. Stay tuned and thanks for the note!

Regina

Would be helpful to have a weight for the bananas. Sizes vary.

Roberta Kuzyk-Burton

The flavour of this loaf is…. amazing. And your flours make it shine!
One note: I made two loaves, one large and one mini. The large one fell in the middle too even though I cooked 15 minutes longer (see comments) and the smaller loaf did not. Will make several small loaves going forward

Janna (Flourist)

Hi Helle! I’m so sorry to hear that. In our experience when a banana breads collapses it’s usually because it was undercooked or it was taken out of the pan before it had enough time to cool down. I suggest baking for longer, even up to an hour and make sure a toothpick/knife inserted into the middle comes out completely dry. And then leave it in pan to cool.

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