Whole-Grain Banana Bread: introducing our 2018 Recipe of the Year

What does it take to be named King Arthur Flour’s 2018 Recipe of the Year?

Like any competition, the winner needs to stand out from the crowd. And if there’s a crowd of recipes any larger than that of banana bread, we haven’t found it.

EVERYONE has a favorite banana bread recipe, be it your grandma’s, something you learned in middle school life skills class, or the latest online celebrity version.

Bottom line: banana bread recipes are ubiquitous; heck, we have a baker’s dozen of ’em on our own website alone. So how could we possibly choose just one banana bread recipe — Whole-Grain Banana Bread — as our 2018 recipe of the year?

Simple. We think this particular banana bread offers the best combination of flavor, texture, and versatility we’ve ever experienced.

Let’s talk flavor

A full pound of bananas gives this bread assertive banana flavor — which is just as it should be. Brown sugar adds a note of caramel, while toasted walnuts and a touch of cinnamon lend depth to the bread’s taste.

The ideal texture

Some banana bread is dry. Some is so moist it practically oozes. This banana bread’s fine crumb holds just enough moisture to give it a soft, rich mouthfeel without edging into sogginess. And the loaf is perfectly balanced between light and heavy — nicely dense, with just the right amount of heft.

Start basic; go creative

Perhaps counterintuitively, the simplicity of this bread is exactly what lends it such versatility. The basic ingredients — flour, sweetener, fat — are endlessly interchangeable. The basic recipe calls for a 50/50 blend of all-purpose and white whole wheat flour. But it’s simple to swap out the all-purpose flour for whole wheat to make a 100% whole-grain loaf; or use 100% all-purpose flour, if that’s your preference. You can even make the bread gluten free simply by using our Measure for Measure flour — no further adjustments necessary.

Trying to reduce the sugar in your diet? The sweetness of the bananas allows you to lower the recipe’s added sugar by at least 25%. Don’t care for brown sugar? Use granulated sugar. Or substitute honey, maple syrup, or the liquid sweetener of your choice; read on for our test kitchen tips.

Want to substitute butter for vegetable oil? How about lowering the fat in the recipe by swapping out applesauce for part of the oil — or yogurt for all of it? We’ve tested these substitutions, too. Thankfully, the bananas and sweetener in the bread give it enough moistness to help counteract some of the toughening effect inherent in fat reduction; see our substitution details at the end of this post.

Whole-Grain Banana Bread via @kingarthurflour

And we haven’t even started to consider mix-ins: chocolate or cinnamon chips, diced dried apricots, toffee bits… In short, this recipe is the perfect blank palette, awaiting any creative adjustments you’d care to make.

Is your own favorite banana bread recipe a winner, garnering rave reviews everywhere you take it? That’s excellent; having a sure-thing recipe is every baker’s goal. But even if your current recipe is a slam-dunk success, we urge you to try this one. Just as there’s enough love in your heart for each of your children to receive equal portions, thus it is with humble banana bread: there’s plenty of room at the top for more than one favorite recipe.

Our 2018 Recipe of the Year: Whole-Grain Banana Bread, an outstanding example of America's favorite homemade bread. Click To Tweet

How to make Whole-Grain Banana Bread

Let’s stir together this simple one-bowl bread.

Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9″ x 5″ loaf pan. If your pan is glass or stoneware, reduce the oven temperature to 325°F.

Gather your ingredients:

2 cups (16 ounces) mashed banana; about 4 or 5 medium bananas
1/2 cup vegetable oil
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (4 ounces) King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon, optional
1/2 cup chopped walnuts, toasted if desired; optional

1 tablespoon sugar mixed with 1/2 teaspoon ground cinnamon, for topping

How to make Whole-Grain Banana Bread via @kingarthurflour

A short word about bananas: banana bread is the ideal way to use up those overripe bananas in your fruit bowl. For best flavor, bananas should be heavily streaked with brown, ranging from those pictured above to bananas that are nearly all dark brown. Check out your supermarket’s outdated produce section for a good buy on too-ripe (but just perfect for banana bread) bananas.

How to make Whole-Grain Banana Bread via @kingarthurflour

In a large bowl, stir together the mashed banana, oil, sugar, eggs, and vanilla.

How to make Whole-Grain Banana Bread via @kingarthurflourMix in the flours, baking soda, baking powder, salt, 1 teaspoon cinnamon, and chopped walnuts. Scrape the bottom and sides of the bowl to thoroughly combine the ingredients.

How to make Whole-Grain Banana Bread via @kingarthurflourScoop the batter into the prepared pan.

Mix together the topping —1 tablespoon sugar and 1/2 teaspoon cinnamon — and sprinkle it over the batter.

Bake the bread for about 60 to 75 minutes. If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes (to a total of 70 to 90 minutes).

Check the bread at 45 minutes; if it appears to be browning too quickly, tent it with aluminum foil.

How to make Whole-Grain Banana Bread via @kingarthurflour

See that wet batter on the knife blade? The bread’s not done.

How to make Whole-Grain Banana Bread via @kingarthurflour

When the knife comes out clean, the bread is done.

A paring knife (or other thin knife) inserted into the center of the loaf should come out clean, or with just a few moist crumbs clinging to it (but no wet batter). If you have a digital thermometer, the bread’s temperature at the center should register about 205°F.

Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely.

Personalize the recipe

Reduce (or change) the sugar: If you want to reduce the sugar in the recipe, start by lowering it by 25% (from 1 cup to 3/4 cup); the bread will (obviously) be less sweet, and also a bit less tender.

We love the slightly caramelized flavor brown sugar lends this loaf, but if all you have on hand is white granulated sugar — use it: 1 cup, same amount as the brown sugar.

Or use 1/3 cup liquid sweetener (honey, agave, or maple syrup) + 1/2 cup brown sugar; increase the amount of all-purpose flour by 2 tablespoons if you make this substitution.

Balance the flours to taste: If you want to try a 100% whole wheat loaf, go for it! Simply substitute 1 cup whole wheat flour for the all-purpose flour listed, no further changes necessary. Want to go the other way? Substitute all-purpose flour for the whole wheat flour for a 100% all-purpose flour loaf.

Try butter: Use 2/3 cup melted butter in place of the vegetable oil.

Reduce the fat: If you’d like to reduce the fat in this recipe, try any of these substitutions, which will yield a loaf very similar in texture and moistness to the original:

• 1/4 cup applesauce for 1/4 cup of the vegetable oil
• 1/4 cup yogurt (full-fat, reduced-fat, or nonfat) for 1/4 cup of the vegetable oil
• 1/2 cup full-fat yogurt for all of the vegetable oil

Want to lower the fat even further? Substitute applesauce or yogurt (full-fat, reduced-fat, or nonfat) for all of the vegetable oil. Understand that the resulting loaf’s texture will be notably less tender.

Make it gluten-free: Substitute 2 cups Measure for Measure flour for the all-purpose and whole wheat flours called for in the recipe; no further substitutions or changes are necessary.

Baking at altitude? See our high-altitude baking tips.

Want a copy of the recipe? Print it here.

Over the course of the coming year we’ll return to this recipe many times, showing you how to bake it in an array of different pans; what (and how) to add mix-ins; how to turn the recipe into pancakes, waffles and French toast — and more. In the meantime, please share your banana bread thoughts — and what makes your recipe the best ever — in comments, below.

One final thought

For those of you wondering how anything as plain and simple as banana bread warrants being named our Recipe of the Year, Susan from Shreveport’s recipe review says it better than we could:

“I’m ashamed, KAF, that I doubted you when I opened your site to your 2018 recipe of the year and – TAH DAH! – it was banana bread (yes, I was disappointed). Banana bread is okay, but it’s not usually a crave-worthy treat. It’s something you do to use up black bananas. I waited a few days and then decided to try it today. I knew as soon as I saw the batter that it was different. It looked more like caramel than any banana bread batter I’d ever made. Then the smell coming from the oven – OH MY! That caramel flavor from the brown sugar coupled with the sprinkle of cinnamon sugar on top is what sends this recipe over the top. This is absolutely a banana bread recipe worth gifting and it’s so incredibly easy! Next time I’m going to try using all white wheat flour. Good call, KAF. Nice job.”

Our previous Recipes of the Year

2017: Lemon Bundt Cake
2016: No-Knead Crusty White Bread
2015: Chocolate Chip Oatmeal Cookies
Recipe of the Centuries: Cake Pan Cake

PJ Hamel
About

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

comments

  1. David W. Green

    PJH,
    I’m still trying to bake this perfect. Following your advice using a 9X5 KAF pan, 325°, one rack up from the center, and almost 90 mins of time. This yielded a perfect baked bread for the top 2/3 and undercooked below, with a pull temp of 205°.
    Convection or not? Any thoughts would be appreciated.
    dwg

    Reply
    1. The Baker's Hotline

      Convection works great with biscuits, David! Check out our blog article, Convection or No for a handy dandy list of things that work well in convection ovens. Just be sure to decrease the temperature by 25°F and check the biscuits 10 minutes early. Happy baking! Annabelle@KAF

  2. Why-Me

    Just got home from the store and all they had for flour was KAF all purpose and North Dakota Mill Dakota Maid stone ground whole wheat flour. Will that work in place of the KAF white whole wheat flour? 1/1 ratio?

    Reply
    1. The Baker's Hotline

      We really couldn’t say as we’ve never used it and aren’t sure of its protein content. You can easily use the KAF All-Purpose for all of the flour as we tested that and know it works, but using the other brand will carry you over into the realm of experimentation. Annabelle@KAF

    2. Why-Me

      the bag says North Dakota Mill. Dakota Maid. Stone Ground. High Protein. Spring Wheat. 100% Natural. Whole Wheat Flour. Nutrition Facts state 4g Protein per 1/4 cup

    3. The Baker's Hotline

      We encourage you to experiment however you wish, We just simply can’t guarantee the finished results. The flavor should be wonderful no matter what! Annabelle@KAF

  3. Why-Me

    Great recipe. Can I switch it up and use KAF unbleached Bread Flour instead of the KAF All Purpose Flour? What will the difference be?

    Reply
    1. The Baker's Hotline

      Feel free to do so! It will give you a slightly chewier loaf with the addition of higher protein from the Bread Flour, but you don’t need to make any adjustments. Annabelle@KAF

  4. Fred Sanchez

    I’m going make it today. just the you posted it, with out all the feed back. Great recipes just don’t drop out of the sky. Thx

    Reply
  5. Bonnie B Quigley

    Can you help me adjust any ingredients for this Banana Bread recipe when baking at high altitude — I am at 6500′.
    Your recipes are always the best !

    Reply
  6. David W. Green

    I have baked this recipe three times. Metal, 9X5 pan @350°. To achieve the suggested pull temp of 205°, it takes 75-85 minutes. At 205°, the inside is done, but the sides are dark, dark brown, almost burned.
    Anything less and the inside turns out undercooked.
    Should I use the paring knife technique instead of the temperature, or another suggestion to know when to pull?

    Reply
    1. PJ Hamel, post author

      David, if your pan is very dark, try decreasing the oven temperature to 325°F and baking a bit longer. I wonder if your oven might be running a bit hot? Do you use an independent oven thermometer to gauge its temperature, or do you rely on what the oven dial says (which may or may not be accurate)? It can be tricky getting quick breads baked all the way through without being too crusty on the outside. I always tent my loaf with foil about 2/3 of the way through its bake, which helps keep the top from over-browning. And in my oven, using my KAF pan, on a rack one up from the center, my bread is perfectly done at 75 minutes. Hope this helps somewhat — PJH@KAF

  7. Barb Orzel

    I made this recipe exactly as written and it was wonderful! The family gobbled it up within a day and a half. I was wondering if I could make muffins from this same recipe? If so, how many muffins would this yield, and bake at what temperature for how long?

    Reply
    1. The Baker's Hotline

      This recipe bakes great as muffins, Barb. You can bake the muffins for 20 minutes at 350*F. We used our muffin scoop (roughly 1/4 cup of batter per muffin) to evenly portion the batter and it yielded 15 muffins. Happy baking! Kye@KAF

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