Are you ready to indulge in a warm, comforting slice of homemade goodness? Our Baked Banana Wholemeal Bread with Sea Salt is not just any ordinary banana bread—it's a delightful fusion of flavors that will have your taste buds dancing with joy! With its moist texture and the perfect hint of sweetness, this bread is ideal for breakfast, a midday snack, or even a cozy dessert. Plus, the subtle touch of sea salt elevates each bite to a new level of deliciousness. Join us in this culinary adventure and discover how easy it is to whip up this wholesome treat in just an hour!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup wholemeal flour
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by lining it with parchment paper or lightly greasing with coconut oil.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become a smooth, creamy consistency. The bananas should be very soft and almost liquid-like.
- Pour the melted coconut oil into the mashed bananas. Add vanilla extract and mix well until all ingredients are fully incorporated.
- In a separate bowl, combine the wholemeal flour, baking soda, regular salt, and sea salt. Whisk the dry ingredients together to ensure even distribution.
- Gradually fold the dry ingredient mixture into the banana mixture. Stir gently until just combined, being careful not to overmix. The batter should be slightly lumpy.
- Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula. Sprinkle a little extra sea salt on top for added flavor and texture.
- Place the pan in the preheated oven and bake for 50-55 minutes. Check doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
- Once cooled, slice and serve. The bread can be stored in an airtight container at room temperature for 3-4 days.
Tips
- Choose the Right Bananas: For the best flavor and texture, use very ripe bananas with plenty of brown spots. The riper the bananas, the sweeter and more flavorful your bread will be.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. A slightly lumpy batter will yield a tender loaf, while overmixing can lead to a dense texture.
- Experiment with Add-ins: Feel free to customize your bread! Add nuts, chocolate chips, or dried fruits for extra flavor and texture.
- Check for Doneness: Ovens can vary, so start checking your bread a few minutes before the recommended baking time. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Storage Tips: To keep your banana bread fresh, store it in an airtight container at room temperature for 3-4 days. You can also freeze slices for up to 3 months—perfect for a quick snack later!
Nutrition Facts
Calories: 145kcal
Carbohydrates: g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
