Whole Banana Bread
If you approach this recipe with a blend of curiosity and skepticism, you are not alone. The concept of incorporating banana peels into baked goods may seem unconventional, yet a single bite of this loaf is enough to dispel any doubts.
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.
Notes
Ripe bananas should be speckled with black spots. Freezing and thawing them softens the peels, making them easier to blend seamlessly into the batter. Plan accordingly, as the freezing process requires a minimum of 8 hours, followed by a thawing period of at least 2 hours at room temperature or a quick microwave defrost.