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Anyone have a great whole-grain banana bread recipe to share?

I have lots of overripe bananas and I'd love to make some banana bread, but would prefer whole grain. Got one that's healthier, but still moist and delicious? Thank you so much in advance!!

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  1. The easiest approach is to make your favorite bb recipe, but substitute whole wheat pastry flour for the all-purpose white flour. That's it! I do it all the time.
    If your recipe calls for melted butter you can sub an equivalent amount of canola oil if you're looking to use a healthier fat.

    2 Replies
    1. re: doctor_mama

      I gotta second the whole wheat pastry flour. I use it exclusively now in most things - I've never had a recipe so far turn out bad (although I'm scared to try it in pie crust...). It's especially suited for any kind of pancake, quick bread, regular bread, or muffin. Regular whole wheat flour, in my experience, can't substitute as easily, but I ignore regular completely now that I've got the pastry flour.

      1. re: lora

        I use it in pie crust all the time. I have a no-fail pie crust recipe I got from my mother that comes out perfect every time, even with regular whole grain flour, but better with pastry flour.

        Mom's Never-Fail Pie Crust

        In a large bowl, mix with a pastry cutter until crumbly:

        2 1/2 cups flour (whole wheat, whole wheat pastry, white whole wheat or any combination)
        1 cup butter
        1 teaspoon salt

        In another small bowl, mix together:

        1/3 cup water
        1/4 cup more flour (any of the above kinds)

        Add water mixture to mixture in large bowl and knead to even consistency. Do not over knead.

        Roll out with more whole grain flour.

        You can freeze your crusts, if you seal them well enough, and defrost carefully. Be sure the crust is fully defrosted and soft before unrolling it. I roll them out on freezer paper or waxed paper with flour, cut to fit my pans, then carefully roll them up and place in freezer bags. Be sure to remove all the air from the bag, or pack them with a vacuum sealer before freezing. Stock up before the holidays. Especially good with an apple and Succanat pie.

    2. Posted previously--
      Maybe you'd like to try this, my adaptation from the 1951 Fannie Farmer Cookbook.

      It uses NO oil, and it is not needed. I have changed it to whole wheat where the original uses all-purpose, changed the sugar to brown sugar, honey, or a combo of honey/molasses. The original recipe calls for 1/2 c. of chopped nuts, which I usually leave out. It always turns out nice no matter how I mess around with it. Very moist & tasty.

      Whole Wheat Banana Bread

      3 ripe bananas
      
2 eggs, beaten light
      
2 c. whole wheat pastry flour or whole wheat regular, whatever is on hand
      
3/4 c brown sugar, or slightly less honey or honey w/ a little Grandma's molasses, yellow label
      
1 tsp salt
      
1 tsp soda
      
(optional 1/2 c. chopped walnuts or other nuts, I leave out usually. In the past I have sometimes substituted chopped dates or 2 Tbl. blue poppy seeds if I wanted to get wild--prefer it plain usually).

      Mash bananas, add eggs, add everything else & stir. Bake 1 hour (watch, depends on your stove) at 350.

      1. I haven't made this recipe but there is one with all whole wheat on King Arthur Flour's website, so you might want to take a peek at it.

        1. I've been using a pumpkin bread recipe, and replacing the white flour with half white whole wheat, and half a mix of oat bran, wheat bran, corn flour, and ground almonds. It makes a good, moist, but not overly dense bread.

          Other variations
          - cut the sugar in half
          - substituting oil for butter, or even omitting it entirely works fine
          - flavorings can vary widely. Molasses, ginger, cinnamon, etc are my favorites
          - solids such raisins, nuts, chopped candied ginger, other dried fruit.

          paulj

          2 Replies
          1. re: paulj

            Wow - that sounds really good. My mother use to make a pumpkin bread like that but I never got the recipe for it. I definitely don't use enough pumpkin.

            1. re: CerealKiller

              The recipe I started with from Joy of Cooking calls for 1 cup of puree for 1 1/2 cups of flour (for one loaf).

          2. Well, this is pretty funny. I was just looking for a whole wheat pastry flour pie crust, and saw your question. On the box of Hodgson Mill wwpf, is the following recipe which I made 2 days ago, and its the BEST banana nut bread I've made!...hope you like it:

            1/2 cup oil (I used safflower oil)
            1 cup brown sugar
            3 eggs
            4 ripe bananas mashed
            1 tsp. salt
            2 cups Whole Wheat Pasty Flour
            1 tsp. baking soda
            1 tsp. vanilla
            1 cup chopped nuts

            Cream oil and sugar, add eggs and bananas. Sift dry ingredients together and stir into banana mixture. Add vanilla and nuts. Bake at 350o degrees for 45 to 50 minutes. (I baked it almost 60 minutes).