Simple Whole Wheat Banana Bread
Equipment
- 1 Oven
- 1 Medium Loaf tin or a 20cm cake tin
- Non-stick baking paper
- 1 Medium mixin bowl
- 1 Electric mixer or hand whisk
- 1 Silicon or wooden spoon
- 1 Fine sieve or colander
Ingredients
- 250 gr Wholewheat flour
- 3 Mature Bananas 1 extra for toppings if you have it!
- 80 gr Cane sugar You can add a bit more up to 120gr if you prefer a sweeter Banana Bread.
- 70 gr Butter I prefer vegetable butter
- 16 gr Baking powder
- 3 Eggs
- 100 gr Roughly crushed Walnuts
- pinch salt
- dust Autumn Spiced Blend or just cinnamon if you want a lighter taste
Instructions
- In your mixing bowl add the eggs and the sugar with a pinch of salt. Give it all a good whisk, until a light foam appears on the surface. I prefer to do this with an electric whisker but doing it by hand works just fine :)
- Cut the 3 bananas into small pieces and add them to the mix. Give it a good stir and with a fork press the banana flesh to ensure they are fully incorporated into the batter.
- Add the melted butter and a dusting of the Autumn Spice Blend or your chosen autumnal spices. You can add as much or as little spices as you wish according to your taste, but be careful not to exaggerate!
- Whisk well again and then sieve the flour into the mixing bowl. This is to avoid any lump and help the flour better incorporate with the batter. Since this is whole wheat flour, some of the bigger fibres from grains and such may be trapped behind on your sieve so once the flour is all through, tip your sieve to add the leftover flour fibres.
- Incorporate the flour and then add the crushed walnuts. I like the crunch so I left the walnuts fairly chunky but you can break them down as much as you'd like or leave them in halves. Mix well!At this point, you should have a firmer batter/dough that you can easily pick up with a fork but still liquid enough to allow you to pour it.
- Line your tin with baking paper and bake for 45 minutes at 170℃ with fan settings. Every oven is slightly different so I would recommend keeping an eye on your banana bread and checking every now and then that's not burning. Once the time is up, check with a reusable cake tester or a wooden pick that the banana bread is fully cooked. It's normal to have a bit of residue on the pick but if the dough is too creamy still, put it back in the oven and cook for another 5-10 minutes.
- Once it's fully cooked, leave to cool for 10 minutes before cutting. Enjoy with a little drizzle of yoghurt and honey or maple syrup!Store in an airtight container in the fridge and consume within 3 days or freeze it for up to 2 months.
