For years I have enjoyed my grandmother’s banana nut bread. She always has a loaf waiting when we come to visit. My kids, one of whom claims to not like nuts, devour this nutty bread every time.
Over the years, I have substituted a few healthier ingredients to make this recipe even better for you. I used to think whole wheat bread meant, rock hard and bland. If that is what you think, then try this recipe and have your mind changed! The moist, light and fluffy texture will amaze you!
- 1/2 c butter, softened (or coconut oil melted)
- 2 eggs
- 1-1/2 c sugar (I use 1 cup coconut sugar and 1/2 c evaporated cane sugar)
- 2 ripe bananas, mashed
- 5 Tbs buttermilk (try this recipe to make your own)
- 1-1/2 tsp vanilla
- 2 c whole wheat flour
- 1 tsp baking soda
- 1/4 tsp sea salt
Optional add ins
- 1/2 c cacao nibs or chocolate chips
- 1/2 c chopped nuts (pecan or walnut)
Preheat oven to 350 degrees Fahrenheit. Prepare muffin tins by lining with baking cups or greasing with butter (no fake sprays).
In a mixing bowl combine wet ingredients until just mixed. Then add dry ingredients making sure to incorporate, but don’t over mix. Fill muffin cups 1/2 to 3/4 full and bake in preheated oven for 15-20 min (until toothpick inserted comes out clean).
Let cool in pan for a couple minutes and then remove to cool on a wire rack. Top with butter and enjoy!
Makes approximately 2 dozen.