Whole Wheat Banana Walnut Loaf

When I saw this, I just had to try it. Lately, since, I started experimenting with the 21 Day Tummy Diet, I have been buying Organic bananas each week. And each week, when I have left over bananas, I peel and freeze them. They are terrific for smoothies. It seems, they are great for banana loaf.

1 3/4 Cups whole wheat bread flour
1 tbsp flax meal
1 teaspoon baking soda
1/2 teaspoon table salt
6 large very ripe bananas (about 2 1/4 pounds)  or 5 frozen bananas
8 tablespoons (1 stick) unsalted butter
2 large eggs
1 teaspoon vanilla extract
1/2 cup walnuts (optional)
2 teaspoons granulated sugar

Pre-heat oven to 350 degrees. Prepare 8 1/2 by 4 1/2-inch loaf pan.

If using, toast 1/2 cup walnuts in small skillet over medium heat, stirring constantly, until browned and fragrant, about 5 minutes. Transfer to small bowl and set aside.

Add 1 stick of unsalted butter to now-empty pan and heat until melted. Transfer to small bowl and set aside.

Whisk 1 3/4 cups whole wheat flour, 1 teaspoon baking soda, 1 tbsp flax meal and 1/2 teaspoon salt together in large bowl. Set aside.

Place 5 very ripe bananas (peeled and cut in half) in a bowl and microwave for 5minutes. Can also use frozen, ripe bananas.


Whisk in melted butter, 2 large eggs, 3/4 cup packed (5 1/4 ounces) light brown sugar, and 1 teaspoon vanilla extract.

Pour banana mixture into dry ingredients. Mix well. Fold in walnuts, if using. Transfer to a well greased loaf pan. Slice a ripe banana into slices and layer on ends on loaf in 2 rows. Sprinkle granulated sugar evenly over loaf.

Bake until toothpick inserted in center of loaf comes out clean, about 50 minutes. Cool on wire rack before serving with a cup of Joe or Chai.IMG_0002.JPG

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