Whole Banana Bread
There’s a surprising secret hiding in this banana bread—one that might make you do a double take. Instead of tossing the peels, this recipe blends them right in, creating an unbelievably moist, tender loaf with a deeper banana flavor and extra nutrients.
Freezing and thawing the bananas softens the peels, making them easy to purée into the batter. The result? A naturally sweet and wholesome treat with rich notes of maple, nutty walnuts, and a beautifully golden crust. It’s a clever way to reduce waste while enhancing both texture and taste.
Whether you’re a skeptic or an adventurous baker, this whole banana bread will win you over with just one bite. It’s proof that innovation in the kitchen can be both delicious and sustainable—without sacrificing the cozy, familiar flavors you love.
Whole Banana Bread: Key Ingredients
Whole Bananas (Peels Included) – The unexpected star, lending deep banana flavor, natural sweetness, and a boost of fiber while ensuring nothing goes to waste.
Brown Sugar & Maple Syrup – A dynamic duo that enriches the bread with caramel-like depth and a hint of warmth, balancing the fruit’s natural sugars.
Olive Oil & Greek Yogurt – Together, they create a tender, moist crumb, adding richness without overpowering the banana’s essence.
Whole Wheat & All-Purpose Flour – A balanced blend that provides structure and heartiness, yielding a perfectly dense yet soft texture.
Chopped Walnuts – Buttery and nutty, they bring crunch and contrast, enhancing each bite with a satisfying, toasty finish.
Whole Banana Bread: Tips, Serving Ideas & FAQs
Banana bread is a timeless classic, but this version takes things a step further by using the whole banana—peels included! If you’re new to this concept, don’t worry. With a few smart techniques and thoughtful pairings, you’ll create a loaf that’s not only delicious but also packed with natural goodness.
Recipe Tips
1. Perfecting the Banana Purée
The secret to incorporating banana peels seamlessly is proper freezing and puréeing. Freezing softens the peel, making it easier to blend smoothly into the batter. Be sure to defrost the bananas thoroughly before processing, as this will ensure a lump-free, silky purée that integrates beautifully into your batter.
2. Balancing Moisture & Texture
This recipe already uses Greek yogurt and olive oil for added moisture, but ingredient swaps can help tailor the bread to your preference. For a denser texture, reduce the oil slightly and add a spoonful of extra yogurt. If you love a lighter, airier loaf, sift the dry ingredients before mixing, which helps incorporate more air into the batter.
3. Enhancing the Flavor Profile
While banana bread is already rich in flavor, a few small additions can elevate it further. A teaspoon of cinnamon or nutmeg brings warmth, while a handful of dark chocolate chips or dried fruit introduces a bit of sweetness and contrast. For a crunchier topping, sprinkle extra chopped walnuts or a light dusting of raw sugar before baking.
What to Serve with Whole Banana Bread
1. Classic Coffee or Tea Pairing
A warm slice of banana bread pairs beautifully with a freshly brewed cup of coffee or black tea. The deep, caramelized notes of brown sugar and maple syrup complement the bitterness of coffee, while tea—especially chai or Earl Grey—enhances the subtle spice and sweetness.
2. Yogurt & Honey Drizzle
For a wholesome breakfast or snack, serve your banana bread with a dollop of Greek yogurt and a drizzle of honey. The tanginess of yogurt balances the bread’s sweetness, while honey adds a delicate floral touch. A few fresh berries or banana slices complete the plate.
3. Toasted with Butter or Nut Butter
To take the texture up a notch, lightly toast a slice and spread it with butter, almond butter, or peanut butter. The warmth intensifies the bread’s flavors, while the butter or nut butter adds richness and a slight crunch to the edges.
FAQ
1. Can I use any type of banana for this recipe?
For best results, use very ripe bananas with black spots on the peel. They’re naturally sweeter and softer, making them ideal for baking. Under-ripe bananas won’t blend as well and may leave a bitter aftertaste.
2. Will the banana peels make the bread taste bitter?
Not at all! Freezing and blending the peels properly ensures they break down completely, integrating smoothly into the batter. Any bitterness disappears, leaving a deep, well-rounded banana flavor.
3. Can I make this banana bread nut-free?
Yes! Simply omit the walnuts or replace them with seeds like sunflower or pumpkin for a nut-free alternative. You can also add dark chocolate chips or dried fruit for extra texture.
4. How should I store banana bread?
Store it in an airtight container at room temperature for up to three days, or refrigerate for a week. For longer storage, wrap slices in plastic wrap and freeze for up to three months.
This Whole Banana Bread is a game-changer, proving that you can create something delicious while reducing food waste. Whether enjoyed fresh, toasted, or paired with your favorite toppings, it’s a must-try recipe for any banana bread lover!
Whole Banana Bread
Ingredients
- 3 medium ripe organic bananas approximately 1 pound – including the peels, frozen and thawed for smooth incorporation
- 2 large eggs – for structure and moisture
- 3/4 cup 150g packed light or dark brown sugar – lending deep caramel notes
- 1/4 cup pure maple syrup – enhancing natural sweetness with a hint of warmth
- 1/2 cup olive oil – providing richness and ensuring a tender crumb
- 1/4 cup plain Greek yogurt – adding slight tang and extra moisture
- 2 teaspoons vanilla extract – for a fragrant aromatic depth
- 1 cup 123g all-purpose flour – forming the base of the batter
- 1 cup 123g whole wheat pastry flour – introducing a wholesome, slightly nutty texture
- 1 teaspoon baking soda – ensuring a well-risen airy loaf
- 1/2 teaspoon kosher salt – balancing flavors
- 2/3 cup 72g chopped walnuts – contributing crunch and an earthy richness
Instructions
- Prepare the bananas:
- Thoroughly wash the bananas. Remove both the stem and the firm end before placing the entire fruit—peel included—into a bowl. Freeze them for a minimum of 8 hours, or up to several weeks. When ready to use, allow them to thaw at room temperature for approximately 2 hours, or expedite the process using a microwave on the defrost setting for about 3 minutes.
- Preheat the oven:
- Set the oven to 350°F (175°C). Generously grease an 8 1/2 x 4 1/2-inch loaf pan with olive oil to prevent sticking.
- Purée the bananas:
- Once fully thawed and softened, transfer the whole bananas to a food processor equipped with a metal blade. Process for approximately 30 seconds until a smooth purée forms, with only a few minor brown flecks remaining. The final yield should be around 1 1/2 rounded cups.
- Combine the wet ingredients:
- In a large mixing bowl, whisk the eggs until fully blended. Stir in the banana purée, brown sugar, maple syrup, olive oil, Greek yogurt, and vanilla extract, whisking until the mixture achieves a smooth and uniform consistency.
- Prepare the dry ingredients:
- In a separate medium bowl, whisk together the all-purpose flour, whole wheat pastry flour, baking soda, and salt, ensuring even distribution of leavening agents.
- Incorporate the dry ingredients:
- Gradually add the dry mixture to the wet ingredients, using a rubber spatula to fold the batter gently until just combined. Avoid overmixing to maintain a tender texture. Stir in the chopped walnuts, distributing them evenly throughout the batter.
- Bake the banana bread:
- Transfer the batter into the prepared loaf pan, smoothing the top if necessary. Place in the oven and bake for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center emerges with only a few moist crumbs. The loaf should develop a rich golden-brown hue with an invitingly rustic, cracked surface.
- Cool and serve:
- Allow the bread to rest in the pan for at least 30 minutes before running a butter knife around the edges to loosen it. Carefully remove the loaf and transfer it to a wire rack to cool completely before slicing and serving.
