Better Banana Bread

Better Banana Bread

Whole wheat flour, brown sugar, honey, and cardamom provide rich, earthy accents to the ripe banana flour, providing new depths of flavor to an otherwise bland quick bread.
  • Prep: 20 min
  • Cook: 40 min
  • Total: 1 hour
  • Yields 2 loaves
Better Banana Bread

Carbohydrate Counts

Carbs-per-gram ratio: 0.6851

Serving Size 53g (about 37g carbs)

Carb calculations Weight Carbs
Brown sugar 96g (96g)
Honey or agave syrup 84g (64g)
All purpose flour 124g (92g)
White whole wheat flour 120g (84g)
Plain yogurt (3g)
Old fashioned oats 20g (14g)
Net Weight 1067g (731g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 3 large, very ripe bananas
  • Mash bananas in a large oven-safe bowl.
  • Place bowl in cold oven and preheat oven to 350°F. Remove from preheating oven once bananas have warmed slightly and they have released some of their juices, about 5 to 10 minutes. Set aside.
  • 2 eggs, lightly beaten
  • 96g / ½ cup brown sugar
  • ⅓ cup extra-virgin olive oil or vegetable oil
  • 84g / ¼ cup honey or agave syrup
  • 1 teaspoon vanilla extract
  • In a medium-sized bowl, beat eggs, sugar, oil, honey, and vanilla. Mix until well combined.
  • reserved bananas
  • Add bananas and mix well to combine. Set aside.
  • 124g / 1 cup all-purpose flour
  • 120g / 1 cup white whole wheat flour
  • 2 ½ teaspoon ground cardamom
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • In a separate, medium bowl whisk flours, salt, baking soda, baking powder, and spices.
  • reserved banana mixture
  • Add flour mixture to reserved banana mixture and stir to combine quickly.
  • ⅓ cup plain yogurt, buttermilk, or sour cream
  • 1 cup chopped walnuts (optional)
  • Add yogurt (or buttermilk or sour cream) and walnuts (if desired), and stir to combine.
  • cooking spray
  • Lightly grease two loaf pans and evenly divide batter between the two pans.
  • 20g / ¼ cup old-fashioned oats
  • If desired, sprinkle top of loaves with old-fashioned oats.
  • Bake at 350°F until a skewer inserted into the middle of the loaf comes out clean, about 40 minutes. Let cool for 10 minutes and remove from pan. Let cool completely on a wire rack before serving, about 1 hour.
From . ( Adapted from Palate/Palette/Plate as well as The King Arthur Flour Baker's Companion. (Countryman Press, 2003.) pg. 80.
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