- 2 1/2 cups flour (unbleached all-purpose)
- 4 cups white whole wheat flour
- 2 teaspoons ground cinnamon
- 1/2 tablespoon ground allspice
- 1 1/2 teaspoons granulated yeast (= 2 packets)
- 1 tablespoon kosher salt
- 1/4 cup vital wheat gluten
- 1 1/2 cups lukewarm water (about 100 °)
- 1/2 cup vegetable oil (or any neutral flavored oil)
- 1/2 cup honey
- 2 teaspoons pure vanilla extract
- 2 cups bananas (very ripe, pureed or mashed)
- 2 cups walnut pieces (optional)
- 1 egg (beaten plus 1 tablespoon)
- raw sugar
- light brown sugar
- Measure out the flours by scooping up gently and scrape off the top of the cup evenly with a knife or spatula. Put flours, cinnamon, allspice, yeast, salt and vital wheat gluten in a large container that has a lid. Whisk all dry ingredients together. This prevents the vital wheat gluten from forming lumps. Mix together the lukewarm water, oil, honey, vanilla, mashed bananas and optional walnuts. Add to dry mixture and stir using a large spoon or you can use your hands. Incorporate well but do not knead. I have nitrile medical gloves at home and use those so the dough doesn’t stick to my hands but they are not necessary. Yo
- Cover loosely with the lid of the container and let rise at room temperature for 2 hours or until it flattens on top. You can use a portion of the dough at this point but it will be very wet and sticky and harder to work with. It works better if it’s fully chilled. My recommendation is to refrigerate overnight or at least 3 hours before you shape a loaf.
- When you’re ready to bake, lightly grease a non-stick loaf pan**, 8-1/2 x 4-1/2 inch. Sprinkle the dough surface with flour and remove half of the dough, about cantaloupe size or 2 pounds. A serrated knife works well to cut the dough. Once you have the dough in your hands, add a little more flour to keep it from sticking to your hands. Gently stretch the dough surface around to the bottom on all four sides. Rotate the ball a quarter turn as you go then shape into an oval. Place the dough into the pan. It should fill the pan approximately three-quarters full. Cover loosely with plastic wrap and let rest for 1 hour and 45 minutes. If using unrefrigerated dough, let rise for 60 minutes. Keep the rest refrigerated until next time. The lid should remain on the container but loosely covered. THE DOUGH WILL LAST UP TO 7 DAYS REFRIGERATED.
- Preheat your oven to 350° F. at least 30 minutes before baking. You do not need to use a pizza stone for loaf pan breads. Paint the top of the loaf with the egg wash then sprinkle the top of the dough with raw sugar or light brown sugar. Place the pan on a middle rack in center of oven and bake for 45 to 50 minutes. The loaf should be nicely browned and firm.
- Remove the loaf from the pan and let cool on a rack. If you encounter problems getting the loaf out of the pan, let it sit for about 10 minutes. This will allow it to steam free of the pan and you should be able to tip it out. If you still have problems, use a rubber spatula and slide it around all four sides between the bread and the pan. This will help loosen it and prevent you from scratching the pan.
- Slice and EAT! Add this delicious healthy banana bread recipe to your sweet tooth collection. You'll be glad you did!
- I welcome any questions you may have and would love to hear about your results! If you have your own healthy banana bread recipe you'd like to share, please do!
- Vital wheat gluten (also known as vital wheat gluten flour) can be found in grocery stores under the brands, Bob's Red Mill or Hodgson Mill. You can also buy the King Arthur Flour brand online. Natural food stores and farmers' markets may carry it , too.
- As whole grain type doughs age, they will become dense and in the end, won't rise very much. Whole wheat flours have much less gluten than white flour which means less rising power and a less airy crumb (bread interior). The addition of vital wheat gluten assists with the rise and helps the doughs' storage life in the refrigerator.
- Vital wheat gluten should be kept in an air-tight container and stored in the refrigerator.
- Non-stick loaf pans are recommended because of the high moisture content in the dough. Wet dough tends to stick to pans more so lightly coating the pan with oil, shortening, butter or margarine is advised.
PER SERVING *
|Calories810Calories from Fat320|
|% DAILY VALUE*|
|Calories from Fat320|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.