One Bowl Banana Nut Bread is moist, delicious and made with the goodness of whole wheat white flour and no refined sugar! It comes together in one bowl and it's freezer friendly!
3/4cupcoconut sugarsubstitute this with granulated or brown sugar
1/3cupcoconut oilor your favorite
3/4cupmilkyour favorite dairy or non-dairy milk
1teaspoonvanilla extract
2largebananasmashed (about 1 cup)
1 1/2teaspoonsbaking powder
1/2teaspoonbaking soda
1teaspoonground cinnamonoptional
1/4teaspoonsalt
1 3/4cupswhole wheat white floursee notes for substitutions
1/2cupwalnut pieces
Instructions
Preheat the oven to 350 degrees. Spray a standard size loaf pan with cooking spray and set aside.
In a large bowl, whisk the eggs, sugar, and oil vigorously until frothy, about 30 seconds. Add the milk, vanilla, and bananas and whisk until well combined.
2 large eggs, 3/4 cup coconut sugar, 1/3 cup coconut oil, 3/4 cup milk, 1 teaspoon vanilla extract, 2 large bananas
Add the baking powder, baking soda, cinnamon, and salt to the wet ingredients and whisk until incorporated, then stir in the flour until just combined, being careful not to over mix.
Pour the batter into the prepared loaf pan and spread evenly. Top the batter with the walnuts and press in slightly.
1/2 cup walnut pieces
Bake for 50-60 minutes or until a toothpick inserted into the center comes out fairly clean with moist crumbs. Cool completely on a wire rack, then slice, serve, and enjoy!
Notes
Pro tip: The riper, or more brown and spotted your bananas are, the more flavor they add to your bread.
All oven temperatures vary, so check for doneness after 50 minutes of baking time.
Whole wheat white has all the fiber and nutrition of whole wheat flour without making the banana nut bread too dense. It may be substituted with the same amount of all purpose flour, or a combination of 1 cup all purpose flour and 3/4 cup whole wheat flour.
Customize this recipe with your favorite nuts or omit altogether, or add blueberries or chocolate chips if desired.
Enjoy banana nut bread within 5 days or freeze for up to 3 months.