This simple whole wheat banana bread is a healthier version of the traditional recipe but still yields a tender, sweet quick bread with a crispy crust. This loaf is made with walnuts, but feel free to make it with or without nuts.
Situate the rack in a lower position in the oven. Preheat oven to 350°F/175°C. Spray a standard 10x5 loaf pan with vegetable spray.
In a food processor, add the bananas, oil, sugar, vinegar, and water. Pulse until combined, leaving some banana chunks. Set aside.
In a large bowl add the flour, baking soda, and salt. Stir to combine.
Chop the toasted walnuts and fold them into the flour mixture. Stir until the nuts are coated. Add the wet ingredients. Stir until just combined.
Pour the batter into the prepared pan and bake for 55-60 minutes, until the crust is golden brown and a toothpick inserted in the center comes out clean.
Remove from oven and cool before slicing and serving warm. Refrigerate any uneaten bread in an airtight container. Individual slices can be frozen by placing them on a tray and freezing, then transfer frozen pieces to a freezer bag. Stored correctly, they will keep up to 2 months in the freezer.
Toast walnuts by baking for 5 minutes at 300°F
This is a minimally sweet recipe. You can add another 1/4 to 1/2 cup of sugar for a more traditionally sweetened banana bread.
Use any of these flours:
Whole wheat flour
White whole wheat flour for a lighter loaf
Whole wheat pastry flour for a lighter loaf.
Use 2 smaller loaf pans but be sure to reduce the baking time. These make great gifts to give out.
Make two full-sized loaves by doubling each ingredient as written (no adaptations necessary).