I know, I know. Every cookbook on your shelf has a banana bread recipe in it. You’ve tried them all, they’re all pretty much the same. Why in the world do you need another banana bread recipe?? Okay, so maybe you don’t need another banana bread recipe, but in my opinion, when something is sweet and warm and delicious, there is no need to justify it. It just is. And it is good. And we are thankful.
I brought home a dollar bag of bananas from our local natural food store, because I never say no to brown bananas. Is there anything more redemptive than taking something brown and squishy that makes you go “ewwww…” and turning into something warm and sweet that makes you go “mmmm….”? I don’t think so. It’s times like this that make my job so satisfying.
This recipe beats out most other banana bred recipes in my book because 1. it uses 100% whole-wheat flour, 2. it uses honey as its sweetener, and 3. it uses coconut oil. These are all ingredients that we bake with in our house, and usually I have to do some substitutions and occasionally those substitutions don’t work out too well. This bread comes out moist and hearty, not dry and dense like some 100% whole wheat recipes do. The honey makes it sweet enough to be a treat, but not too sweet so that you couldn’t call it breakfast. Really, it’s just perfect.
And I was so pleased that this bread baked just perfectly–no sinking in the middle, no gooey under-cooked mid-section. I used my favorite 12″ bread pan, but I suppose just about any size would work. Apparently, the recipes works for muffins, too.
Find Lisa’s recipe for Whole-Wheat Banana Bread on the 100 Days of Real Food blog, here.