Whole-Banana Bread
Recipe Source: Adapted from Nadiya Hussain’s original recipe
Adapted by: Charlotte Druckman
Publication Date: May 12, 2021
Basic Information
Total Time: 1.5 hours
Rating: 4/5 (based on 878 reviews)
Comments: 63 reviews
Introduction
This Whole-Banana Bread reimagines the classic treat by incorporating the entire banana—flesh and peel—for concentrated, unrivaled banana flavor without overpowering its nuanced companions. Infused with coconut, dark chocolate, tahini, and almond extract, it strikes a perfect balance: rich cocoa notes, nutty depth, and a subtle sweetness that lets the banana’s essence shine through. Nadiya Hussain’s adaptable recipe invites endless customization (swap ingredients to suit preferences), making it a versatile staple for any banana bread enthusiast.
Ingredients (for a 9×5-inch loaf)
Dry Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon (optional, for warmth)
Wet Ingredients:
2–3 ripe whole bananas (peeled and mashed, including 1–2 small bits of skin for texture)
½ cup granulated sugar (or brown sugar for deeper molasses notes)
½ cup melted coconut oil (or olive oil, per substitution)
2 large eggs (room temperature)
1 teaspoon almond extract (adjust to taste)
Flavor Boosters (mix & match!):
¼ cup toasted coconut flakes
½ cup dark chocolate chips (or chopped 70%+ cocoa chocolate)
2 tablespoons tahini (sesame seed paste, for earthy nuttiness)
¼ cup chopped almonds/walnuts (optional, for crunch)
Step-by-Step Instructions
- Preheat & Prep:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with coconut oil or butter, then line with parchment paper for easy removal.
- Process the Whole Banana:
Wash bananas thoroughly; scrub peels gently to remove residue. Place bananas in a microwave-safe bowl, add 2 tbsp water, and cover loosely with a plate. Microwave on HIGH for 2–3 minutes until visually soft (the peel will separate easily). Let cool 5 minutes, then peel the bananas and mash flesh (and any soft peel bits) into a thick, smooth puree. This “whole fruit” adds natural sweetness and texture without browning or blandness.
- Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon (if using).
- Blend Wet Ingredients:
In a large bowl, combine the mashed banana puree, sugar, melted oil, eggs, and almond extract. Whisk until fully incorporated (the puree may be slightly lumpy—no need for perfection!).
- Combine & Fold In Flavors:
Pour wet ingredients into dry ingredients and stir with a spatula until just combined (do not overmix; small lumps are okay). Gently fold in toasted coconut, chocolate chips, tahini, and nuts (if using).
- Bake:
Transfer batter to the prepared loaf pan, smoothing the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted 1 inch from the center emerges with a few moist crumbs (not wet batter).
- Cool & Serve:
Let bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice thickly and enjoy warm, or store in an airtight container at room temperature for up to 5 days.
Substitution Ideas (From Nadiya’s Adaptable Recipe)
Nutty Alternative: Swap almond extract for vanilla extract, and use ½ cup almond butter + ¼ cup almond milk (reducing sugar by 1 tbsp).
Oil Swap: Use ½ cup olive oil (instead of coconut oil) for a lighter, less coconut-forward profile.
Fruit Twists: Add ¼ cup mashed sweet potato or pumpkin for moisture, or ½ cup dried cranberries/apricots for tartness.
Dairy-Free: Replace eggs with 1 tbsp flaxseed meal + 3 tbsp water (whisked), and use oat milk/almond milk.
Final Note
“Think Outside the Banana. Eat the Peel.” This recipe proves that simplicity and boldness coexist: by embracing the entire fruit, we unlock banana bread that’s deeply nostalgic yet uniquely vibrant. Whether you stick to the classic or experiment with toppings, this loaf is a love letter to all things banana—and beyond.
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