Whole Wheat Banana Bread


Whole Wheat Banana Bread

Whole Wheat Banana Bread

Black bananas mean two things: either pop them in the freezer to make smoothies later or mash ‘em up and make banana bread. This week I decided to do the latter. You see, I’ve been on a bit of a bread making spree lately.

This bread making spree is due in part to my desire to make as many things from scratch as I can (e.g. vegetable stock, éclairs). Mostly, though, it’s due to a new cookbook that found its way into my hands, thanks to my dear friend Erica’s mother Anne. The cookbook, Healthy Bread in Five Minutes a Day, was written by Jeff Herzberg and Zoe Francois who previously published another cookbook called Artisan Bread in Five Minutes a Day.

“Five minutes a day?” you question. “You gotta be kidding me.” No, I’m not kidding you. All of the breads in the book follow the same basic bread-making pattern: on day one, mix together the ingredients for two to four loaves of bread and then tuck the dough into the refrigerator overnight (that’s right—skip the kneading!). Then, over the next one to two weeks, pull out portions of the dough and cook your loaves as you need them.

With black bananas and a new bread cookbook in hand, everything was set—right? Well, not exactly. I was a bit skeptical about this recipe because it is a yeast bread rather than the usual quick bread with its characteristic moist texture. Sure, this new recipe used 60% whole wheat flour and a lot less sugar than traditional banana bread, but what if this banana bread turned out all doughy and was simply banana-flavored bread rather than the ubiquitous Moist Banana Bread? Please note: My doubt was not unfounded. I had this experience with this cookbook’s Chocolate Espresso Bread. Every time I ate a bite of it I wished I was eating chocolate bars, chocolate truffles or chocolate cake instead this doughy, chocolate-flavored bread. Not a good thing.

Thankfully, amazingly, miraculously, the yeast banana bread turned out rather well. It was moist like traditional banana bread, the raw sugar on top of the loaf had developed a nice crispiness and it was a good deal healthier than traditional banana bread.  But the real thing that clinched my liking of this bread is what happens when you put it in the toaster: the exterior firms slightly, the bread is warm when you sink your teeth into and the house is filled with the aroma of freshly baked banana bread. Yep, that wonderful freshly-baked banana bread aroma every time you slide a piece into the toaster—and no one has to know you baked it a few days ago.


4 cups white whole wheat flour
2½ cups unbleached all-purpose flour
1 teaspoon ground cinnamon
1½ tablespoons granulated yeast, or 2 packets
1 tablespoon kosher salt
¼ cup vital wheat gluten
1½ cups lukewarm water
½ cup neutral-flavored oil
½ cup honey
2 teaspoons pure vanilla extract
2 cups very ripe banana puree
2 cups walnut pieces
Egg wash (1 egg beaten with 1 tablespoon water) for brushing on top crust
Raw sugar for sprinkling on the top of the loaf

Make the Dough:

1. Whisk together the flours, cinnamon, yeast, salt, and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.

2. Combine the liquid ingredients with the banana and walnuts and mix with the dry ingredients without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you’re not using a machine.

3. Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.

4. The dough can be used immediately after its initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight container) and use over the next 7 days.

Shape the Bread:

5. Lightly grease an 8½ x 4½-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

6. Elongate the ball into an oval and place the loaf into the loaf pan; your goal is to fill the pan about three-quarters full. Allow the loaf to rest, loosely covered with plastic wrap, for 1 hour 45 minutes (60 minutes if you’re using fresh, unrefrigerated dough).

Bake the Bread:

7. Preheat the oven to 350* F for at least 5 minutes.

8. Just before baking, use a pastry brush to paint the top crust with egg wash, then sprinkle it with raw sugar. Place the pan on the stone or on a rack in the center of the oven. Bake for about 45 to 50 minutes, until richly browned and firm.

9. Remove the bread from the pan and allow it ti cool on a rack before slicing and eating.


*This recipe makes two 8½ x 4½-inch loaves. I made a half batch, which made one loaf of bread (obviously!).
*Check out Jeff Herzberg and Zoe Francois’ website to learn more about their method of making bread. Also, I recommend browsing through their actual cookbook rather than relying on recipes online because in their book they offer many great tips on how to bake bread, what types of flour to use and modifications you can make to their recipes.

7 Thoughts on “Whole Wheat Banana Bread

  1. Deanna on April 23, 2010 at 4:16 PM said:

    This looks so yummy Andrea! I think I will have to give this recipe a try if I ever have a spare moment. My problem with banana bread is that it’s way too tempting for me to spread a big spoonfull of Nutella on top. :)
    So fun to know about the action that you used. I’m getting the new CS5 next month! I have it
    pre-ordered, can’t wait. It will be fun to “talk Photoshop” with you!

    • andrealein on April 23, 2010 at 5:41 PM said:

      Oooh, Nutella on banana bread sounds tasty. Haven’t tried that one yet. :)

      That’s so exciting about the CS5! I’m happy for you. :) We’ll definitely have to talk Photoshop soon!

  2. When do I get to try a slice? Will it freeze? I wanna savor that classic banana taste now that I’ve been primed!
    New look to Runnerbeans is slick—Sam scored big getting you that new camera.

    • andrealein on April 24, 2010 at 12:17 PM said:

      Hmm, looks like I’ll have to make another batch if you want to try some…our loaf is almost gone! Yes, I think it would freeze well. Glad you like the current RunnerBeans look. :) And yes, I’m loving the new camera!

  3. Samuel on April 24, 2010 at 12:14 PM said:

    The best banana bread i ever had! i have been toasting it (Andrea’a advice) and it tastes great for breakfast too :)

  4. Very nice… and I agree… I would LOVE some too please! :) I like the raw sugar idea on the top. Speaking of Nutella- I went to this crepe shop at Pike’s Place this weekend and had a strawberry nutella crepe– WOWOWOW- it was amazing, a little piece of heaven, and definitely made me think of your family (becuase of course, you guys introduced me to the bliss of nutella ;) ! Take care, and I’m glad you are back to writing!

  5. Crescent Rainwater on May 9, 2010 at 6:03 AM said:

    Oooooh! This looks so yummy. I definitely want some. Along with pumpkin bread, I think I’ll be making this when I finally have an oven again.

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