whole grain banana bread

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Janice’s Banana Bread

From the collection

Introduction

This recipe comes from my friend Janice, baker extraordinaire. I’ve adapted it to include healthy fats, soluble fibers, vegetable protein, and whole grains all in one bread.

Ingredients

1 cup mashed bananas
¼ cup canola oil
¾ cup sugar
1 tsp. vanilla
cups whole-wheat pastry flour
2 Tbsp. flaxseed meal
1 tsp. kosher salt
1 tsp. baking soda
1 tsp. ground cinnamon
¾ tsp. ground ginger
½ tsp. ground nutmeg
1 large carrot, grated
¾ cup chopped walnuts

Steps

  1. Preheat oven to 350 degrees. Grease and flour a loaf pan.
  2. In a medium bowl, mix bananas, oil, vanilla, and sugar together. Measure into another bowl the dry ingredients: flour, flaxseed meal, salt, baking soda, cinnamon, ginger, and nutmeg. Stir dry ingredients into banana mixture until well incorporated. Fold in grated carrots and walnuts.
  3. Pour batter into prepared pan. Bake for 55 to 60 minutes or until a wooden skewer comes out clean and the top is nicely browned. Cool briefly on a rack before inverting the bread out of the pan to finishing cooling.

This content is from the Catherine Bennett Dunster collection.

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Comments
There are 8 comments on this item
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Average Rating 3.7
75% recommend this recipe
1. by Carrie Floyd on Jun 10, 2008 at 12:00 PM PDT

My kids polished off a loaf of this in less than 24 hours. It makes a great snack or breakfast, especially good with butter.

2. by rtysons on Jun 15, 2008 at 7:39 PM PDT

We just made this as muffins with the middle school youth group for our upcoming bake sale (takes 20-25 mins. baking for muffins). We shared the one I squashed, and everyone thought it was great. It’s esp. cool that it’s vegan. I sent my printed copy of the recipe home with one young woman whose aunt is vegan. She was very excited about having it.

3. by anonymous on Aug 3, 2008 at 7:35 PM PDT

I don’t even like bananas, but I’m in the minority in my household, and we had some brown bananas that had to be used up. This bread is really yummy, even with the bananas.

4. by anonymous on Oct 30, 2008 at 11:17 AM PDT

My husband made this for us and it was wonderful! We substituted Coconut oil for the canola oil. The type we buy is organic in a jar and it actually has the consistency of good old Crisco oil, but is 100% good for you. Canola oil is genetically modified and so we never use it. This banana bread is super moist as promised and what great flavor. To me, almost like a cake, but not quite!

5. by Deborah Heller on Mar 28, 2009 at 12:39 PM PDT
Rating: five

I have tried many, many banana bread recipes, and this one is by far the very best of them. The texture is wonderful--substantial without being heavy--and the flavors of the spices blend beautifully with that of the banana. Thanks for sharing it!!

6. by anonymous on Jan 13, 2012 at 3:57 PM PST
Rating: five

Been using Janice’s version of this recipe for years. This week we found out that our daughter has an egg allergy and Janice sent us the link to this recipe. I made it today and it’s fantastic. The texture is slightly crumblier, but it is great and tastes wonderful. I also cheated and added chocolate chips instead of the nuts (kiddo doesn’t like nuts) and it’s quite a treat. Love it and will make it again.

7. by Angela Pak on Oct 9, 2012 at 3:39 PM PDT

A+ to Janice. I’m amazed that this only has a small amount of canola oil for fat. It tastes so rich, and it has a wonderful texture.

8. by Amber Jane on Oct 21, 2012 at 9:43 AM PDT
Rating: one

Not great at all. There was not enough liquid in the original recipe so I added and egg and 1/4 C. of milk. Still very sticky, didn’t rise and needs a bit more sugar. I will feed it to my baby because I used date sugar and so it will be like no sugar semi-sweet bread. But we won’t be eating it much. Sad, I was really craving banana bread.

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