Whole Wheat Maple + Olive Oil Banana Bread
Classic banana bread gets a healthy update with the addition of white whole wheat flour, maple syrup, and olive oil, while remaining every bit as sweet, comforting, and satisfying as the original!
Ingredients
- 3 large or 4 small very ripe bananas*
- 1/3 cup extra virgin olive oil**
- 1/3-1/2 cup maple syrup***
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups white whole wheat flour****
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 teaspoon sea salt
Instructions
- 1. Preheat oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper or spray with nonstick spray.
- 2. Peel and mash the bananas in a large mixing bowl.
- 3. Add oil, maple syrup, egg, and vanilla, and mix to combine.
- 4. Next, add in all remaining ingredients and stir to combine. Don't worry about a few lumps in the batter.
- 4. Pour batter into prepared pan, and bake for 35-45 minutes, or until golden brown and firm. Let cool in the pan for 5 minutes before transferring to a wire rack and cooling completely.
- 5. Stored in a sealed container, banana bread can last for 5 days at room temperature.
Notes
*Be sure you are using VERY ripe bananas- the more brown spots, the better.
**An equal amount of melted virgin coconut oil or grass-fed butter works great as a swap here!
***Adjust the amount of maple syrup based on your preferences. For lightly sweetened bread, add 1/3 cup, and for a more noticeably sweet loaf, stick with 1/2 cup.
****White whole wheat flour is more mild flavored flour than traditional whole wheat, and is my preferred baking flour. If needed, traditional whole wheat, whole wheat pastry flour, or a combination of whole wheat and all-purpose flour may be used instead.
**An equal amount of melted virgin coconut oil or grass-fed butter works great as a swap here!
***Adjust the amount of maple syrup based on your preferences. For lightly sweetened bread, add 1/3 cup, and for a more noticeably sweet loaf, stick with 1/2 cup.
****White whole wheat flour is more mild flavored flour than traditional whole wheat, and is my preferred baking flour. If needed, traditional whole wheat, whole wheat pastry flour, or a combination of whole wheat and all-purpose flour may be used instead.