Introduction
There’s something magical about the aroma of freshly baked banana bread wafting through the house. This Whole Wheat Cinnamon Crunch Banana Bread recipe is not only easy to make but also wonderfully wholesome, thanks to the hearty whole wheat flour and delightful crunch from walnuts or pecans. Each slice is a perfect balance of moistness, sweetness, and a warm cinnamon spice that will have you reaching for another piece. Whether you enjoy it for breakfast, as a snack, or a cozy dessert, this banana bread is sure to become a family favorite!
Ingredients
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup brown sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 cups whole wheat flour
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup coarse sugar for topping
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 65 minutes
Total Time: 75 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan, ensuring it’s ready for that delightful batter!
- In a large mixing bowl, mash the ripe bananas until they reach a smooth, creamy consistency.
- Stir in the melted coconut oil until the mixture is well blended and luscious.
- Add in the brown sugar, egg, and vanilla extract to the banana mixture, and mix until everything is smooth and combined.
- In a separate bowl, whisk together the baking soda, salt, cinnamon, and whole wheat flour, allowing the spices to mingle beautifully.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Remember, we don’t want to overmix these lovely ingredients!
- If you’re feeling nutty, fold in the chopped walnuts or pecans for an extra crunch.
- Pour the luscious batter into the prepared loaf pan, using a spatula to spread it evenly. Then, sprinkle the coarse sugar on top for that wonderful crunch.
- Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean and the bread is beautifully golden brown.
- Once done, allow the bread to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely, if you can resist the aroma!
Notes or Tips
To achieve the best flavor, choose ripe bananas with plenty of brown spots; the riper, the sweeter! If you don’t have coconut oil, feel free to use unsalted butter instead. For a fun twist, try adding in some chocolate chips or dried fruits along with the nuts. This banana bread freezes wonderfully, so you can enjoy a slice whenever the craving strikes!
Cooking Techniques
Mashing the bananas thoroughly is key to achieving a moist and flavorful bread. Additionally, be gentle when mixing the ingredients to avoid overdeveloping the gluten in the whole wheat flour – this helps keep your banana bread tender. Remember that every oven is different, so keep an eye on your bread as it bakes, particularly as you approach the 55-minute mark.
FAQ
Can I make this banana bread vegan?
Absolutely! Substitute the egg with a flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water) or unsweetened applesauce for a delightful vegan version.
How do I store leftover banana bread?
Wrap the cooled banana bread in plastic wrap or store it in an airtight container at room temperature for up to three days. For longer storage, slice it and freeze it for up to three months!
Conclusion
Homemade Whole Wheat Cinnamon Crunch Banana Bread is not just a treat—it’s a heartwarming experience that brings flavors and memories together in each bite. This recipe celebrates simplicity and nourishment while satisfying those sweet cravings. Enjoy sharing it with family and friends, or savor it alone with a cup of tea or coffee. Happy baking!