Made with natural, wholesome ingredients, you wouldn’t expect the outcome of this banana bread to be as amazing as it is! By far the best banana bread I’ve ever had!
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
Combine butter and honey in a large bowl; beat with an electric mixer until well combined. Mix in bananas and vanilla extract.
Mix whole wheat flour, baking soda, baking powder, and fleur de sel together in a separate bowl. Mix into the butter mixture until batter is combined.
Whisk hot water into the batter. Fold in dark chocolate and walnuts. Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out mostly clean, about 45 minutes. Cool in the pan for 5 minutes; invert onto a baking rack to cool completely.
Per Serving: 267 calories; protein 4.6g; carbohydrates 40.8g; fat 11.2g; cholesterol 20.6mg; sodium 385.5mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.