The recipe for whole wheat banana bread is super easy because you can make it with just a hand whisk, no need for a stand mixer or food processor. The scent of cinnamon and the wonderful taste from the hazelnut pieces and dark chocolate make this bread super delicious and perfect for breakfast or as a snack. The bananas should be ripe to make the bread soft, light, and tasty. So, it’s a great recipe to use up overripe bananas! Here’s the recipe 👇😋
See you soon, Susy
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 305.32 (Kcal)
- Carbohydrates 39.36 (g) of which sugars 21.28 (g)
- Proteins 5.49 (g)
- Fat 14.76 (g) of which saturated 2.11 (g)of which unsaturated 6.45 (g)
- Fibers 3.53 (g)
- Sodium 20.12 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Whole Wheat Banana Bread
- 3 bananas bananas (about 3 ripe bananas)
- 2 eggs
- 3/4 cup dark brown sugar
- 1 tsp ground cinnamon
- 1/3 cup peanut oil
- 1 3/4 cups whole wheat flour
- 1 tbsp baking powder
- 1/3 cup chopped hazelnuts
- 1/4 cup dark chocolate chips
- 1/8 cup chopped hazelnuts
- 1/8 cup dark chocolate chips
- 1 Hand Whisk
- 1 Bowl
- 1 Loaf Pan – non-stick 10 inches
- 1 Spatula
Preparing the Whole Wheat Banana Bread
Turn on the oven and set it to 350°F.
In a bowl, mash the bananas with a fork until creamy, add eggs, cinnamon, and sugar, and mix with a hand whisk.
Add the oil, whole wheat flour, baking powder and mix with the hand whisk until you get a homogeneous batter. Finally, fold in the chopped hazelnuts and chocolate chips with the spatula.
Grease and flour the loaf pan. Pour the batter and sprinkle the surface with chopped hazelnuts and dark chocolate chips. Bake at 350°F for about 45/50 minutes.
After the baking time is up, perform the toothpick test, leave the bread in the turned-off oven for 5 minutes, then take it out and let it cool before removing it from the pan.
Storage and Tips
You can keep the bread under a cake dome for up to 4 days.
You can replace the dark chocolate chips with walnut pieces or other nuts, maintaining the same quantity. If you don’t like cinnamon, you can substitute it with the seeds from a vanilla pod.
You can replace the dark chocolate chips with walnut pieces or other nuts, maintaining the same quantity. If you don’t like cinnamon, you can substitute it with the seeds from a vanilla pod.
I’ll be waiting for you on my Facebook page, my Instagram profile, TikTok, on Pinterest and in my YouTube channel with my videos for a greeting and a comment.
See you soon, SUSY
See you soon, SUSY
