Prep 10 mins
Cook 40 mins
Dr. Andrew Weil's version of this bread is a bit more heart healthy with the use of canola oil and the use of honey for sweetness.
- 3 very ripe bananas
- 1⁄2 cup honey
- 3 tablespoons canola oil, plus a little more for oiling the loaf pan
- 1 teaspoon pure vanilla extract
- 1 1⁄2 cups whole wheat flour
- 1 1⁄2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup chopped walnuts or 3⁄4 cup pecans
- Heat the oven to 350 degrees. Lightly oil a loaf pan.
- Mash the bananas and mix with the honey, canola oil and vanilla extract.
- Stir together the whole wheat pastry flour, baking soda and salt. Add the nuts.
- Blend the two mixtures and spoon into a lightly oiled loaf pan. Bake for 40 minutes, or until center is set.
Very good banana bread. Used pecans and had to look up substitute for whole wheat pastry flour(half whole wheat flour and half all purpose.) It also need to bake and additional 10-15 min.
I first saw this recipe at drweil.com and just had to make it. It turned out to be so easy, so tasty, and so healthy that it's become one of my all-time favorites. This is great banana bread: very moist and delicious, with just the right amount of sweetness, definite banana and walnut (or pecan) flavors, and a nice texture from the nuts (don't leave out the nuts--they really add a lot). I changed only two things--the baking time (it took 70 minutes), and the flour (the recipe at drweil.com says to use whole wheat pastry flour because whole wheat flour is too heavy). A ten star recipe in my (cook)book!!! Thanks MilanzMom for posting it!
This is an exact copy of Best Banana Bread. I had to cook it for 70 minutes for it to be done, but it turned out very moist and yummy. I didn't add the nuts and next time I would use 4 bananas as I prefer a more pronounced banana flavor.