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  • Paula Tiberius

Whole Wheat Banana Bread

“I hope the five new bananas didn’t see me throwing away the five old bananas.” – Blaine Capatch on Twitter

Thanks to Ellen for pointing this tweet out to me! I think everyone can relate. We all have bananas rotting in the fruit bowl, unless we’ve just given up and stopped buying bananas altogether. It’s so hard to judge how often you’ll be in the mood for a banana on any given week, isn’t it?

Here is a recipe that will use at least three of those five bananas wisely! It’s really moist and delicious. The main recipe comes from here. But I added one secret ingredient which makes it completely different (not really). I’ll save you the trouble of cross-referencing – it’s coffee!

Whole Wheat Banana Bread

1 stick salted butter

1/2 cup brown sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon vanilla extract

1/4 cup brewed coffee

3-4 bananas – the ones rotting in your fruit bowl!

1/4 cup honey

2 eggs

2 cups whole wheat flour

1/2 cup chopped walnuts

Beat the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a bowl until smooth.

Add the banana, honey and eggs, and coffee, beating until smooth.

Add the flour and nuts, stirring until smooth.

Pour the batter into a greased loaf pan and bake for 50 minutes at 350 degrees. Let it cool before you cut it if you’re planning to take ‘food porn’ style pictures of it for your blog. Otherwise who cares?


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