Whole Wheat Banana Bread is a healthy variation of the beloved by everyone banana bread. Whole wheat flour, ripe bananas, brown sugar, no butter, and lots of flavors from spices – what a good healthy choice. I add buttermilk to the batter which makes the bread more fluffy and delicate.

Ingredients:

• 3 ripe bananas
• 1/2 cup buttermilk
• 1 cup brown sugar
• 2 eggs
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 2 cups whole wheat flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg

Cooking Directions:

1. Preheat the oven to 350 F.
2. Mash bananas with a fork, add buttermilk, sugar, eggs, vegetable and vanilla extract. Mix everything well with a hand whisk. You can also place all ingredients in a stand mixer bowl and mix on the medium speed using a flat beater for about 1 minute.
3. Sift whole wheat flour with baking powder, salt, cinnamon, ground ginger, and nutmeg. Add the mixture to the liquid ingredients. Mix until all ingredients are well combined, but do not overmix. If you use a stand mixer, it would take for about another minute on the medium speed. You can also add raisins, or dried cranberries, or walnuts to the batter.
4. Grease a loaf pan with vegetable oil. Flour with whole wheat flour and shake it well to evenly cover the pan with flour. Shake out any excess flour.
5. Pour in the bread batter. Bake in the preheated oven for about 1 hour or-or until a wood stick inserted into the center comes out clean.
6. Let it cool in the pan for at least 10 min. Then transfer to a wire rack to cool down completely before eating.

It’s good fresh, but if you would have some leftover – which I doubt 🙂 – wrap it in plastic and keep in a fridge. The bread would be even better the next day – soft and aromatic.