I’ve finally got it: the perfect banana bread. I’ve been fiddling with my sour cream banana bread recipe for a while, trying out different flour substitutions, and this combination produced the best one yet. It’s a moist, slightly nutty banana bread with a tight crumb and rich flavor. Even better? There’s no white flour to be seen and there’s hardly any added sugar.
If this doesn’t become your go-to banana bread recipe, I don’t know what will. Even though it might feel like you’re eating cake, this banana bread gets a big burst of health from ground almonds, ground oats, and three bananas. Make it now — you won’t regret it.
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The Best Wholegrain Banana Bread (makes 1 loaf)
- 3 very ripe bananas, mashed
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup sour cream OR plain yogurt OR crème fraîche
- 2 tbsp butter, melted
- 1/2 cup whole wheat flour
- 1/2 cup cornmeal
- 1/2 cup ground almonds (pre-ground, or grind your own)
- 1/2 cup ground oats (I pulsed whole/quick oats in the food processor for a few seconds)
- 3/4 tsp salt
- 1.5 tsp baking powder
- 1 tsp cinnamon
- to taste: fresh grated nutmeg
- 1/3 cup brown sugar
- optional: 3/4 cup chopped nuts and/or chocolate chips
- Preheat the oven to 175C/350F (non-convection) and grease a loaf pan.
- In a medium bowl, mash the bananas and mix in the other wet ingredients.
- In a separate bowl, whisk together the dry ingredients.
- Pour the wet into the dry ingredients and stir until just combined. Stir in the nuts and/or chocolate chips, if using.
- Bake for 55-70 minutes or until an inserted knife comes out cleanish.