This banana bread is bursting with bananas, perfectly moist, and has the ideal sweetness. It’s the best banana bread I have ever tasted, and it’s healthy!
Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
Toast in preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Coarsely chop walnuts.
Place walnuts in a large bowl. Add whole wheat flour, all-purpose flour, cinnamon, baking soda, salt, and nutmeg; mix until combined.
Mix mashed bananas, honey, eggs, yogurt, coconut oil, butter, and vanilla extract together in another large bowl. Add banana mixture to flour mixture, mixing with a wooden spoon or rubber spatula until batter is just blended.
Grease a 9x5-inch loaf pan. Pour batter into prepared pan.
Bake in the preheated oven until edges and top are golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes.
Per Serving: 293 calories; protein 6.2g; carbohydrates 35.3g; fat 16g; cholesterol 36.4mg; sodium 206.4mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers 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 limit , as you can start it yesterday , then finish it off the next day.