Whole Wheat Banana Bread Recipe – Cinnamon Nutmeg Spice Loaf

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Banana Bread Recipe – Cinnamon Nutmeg Spice Loaf

Hey everyone! If you’re anything like me, you always end up with a bunch of ripe bananas sitting on your counter, begging to be used. And honestly, while I love a good banana smoothie, sometimes you just need a slice of warm, comforting banana bread, right? This whole wheat banana bread recipe is my go-to. It’s packed with flavour, super moist, and just feels like a hug in every bite. I first made this when my little niece visited, and she absolutely devoured it – it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t your average banana bread. We’re using whole wheat flour for a little extra goodness, and a warm blend of cinnamon and nutmeg that takes it to another level. It’s easy to make, requires minimal ingredients, and is perfect for breakfast, a snack, or even a simple dessert. Plus, the optional sunflower seeds add a lovely bit of crunch!

Ingredients

Here’s what you’ll need to whip up this delicious loaf:

• 4 medium ripe bananas
• 1.5 cups whole wheat flour (about 195g)
• 0.5 cup sugar (about 100g)
• 0.5 cup neutral oil (about 120ml)
• 0.5 teaspoon baking soda
• 1.5 teaspoons baking powder
• 0.25 teaspoon cinnamon powder
• 0.125 teaspoon nutmeg powder
• 1 teaspoon vanilla extract
• 2 tablespoons sunflower seeds (optional)
• 1 pinch salt

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Bananas: Ripeness & Variety
The riper the bananas, the sweeter and more flavorful your bread will be. Seriously, those spotty, almost-black bananas are perfect. I prefer using Cavendish bananas, but any variety will work.

Whole Wheat Flour: Health Benefits & Substitutions
Whole wheat flour adds a lovely nutty flavour and extra fibre. If you don’t have whole wheat flour, you can substitute it with all-purpose flour, but the texture will be slightly different. You could also try a 50/50 blend!

Oil: Choosing a Neutral Oil
I like to use a neutral-flavoured oil like sunflower or canola oil. This ensures the banana and spice flavours really shine through. Olive oil can work in a pinch, but it will impart a slight flavour.

Spices: Cinnamon & Nutmeg – Aromatic Blend
Cinnamon and nutmeg are a match made in heaven! They add warmth and depth to the bread. Feel free to adjust the amounts to your liking – I sometimes add a tiny pinch of cloves too.

Sunflower Seeds: Texture & Nutritional Boost
Sunflower seeds add a delightful crunch and a boost of healthy fats. You can toast them lightly in a dry pan for extra flavour, if you like.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (350°F). This is important – a properly heated oven ensures even baking.
2. In a large bowl, mash those bananas with the sugar until everything is nice and smooth. Don’t worry about a few small lumps, though!
3. Whisk in the oil, cinnamon, nutmeg, and vanilla extract. It’s starting to smell good already, isn’t it?
4. In a separate bowl, sift together the whole wheat flour, baking soda, baking powder, and salt. Sifting helps to ensure everything is evenly distributed.
5. Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix – we want a tender crumb, not a tough one!
6. If you’re using them, fold in the sunflower seeds (or your favourite nuts!).
7. Pour the batter into a greased loaf pan. I like to line the pan with parchment paper for easy removal.
8. Bake for 30-40 minutes, or until a toothpick inserted into the centre comes out clean.

Expert Tips

• Don’t open the oven door too often while the bread is baking, as this can cause it to sink.
• Let the bread cool completely in the pan before slicing. This prevents it from crumbling.
• For a richer flavour, let the batter rest for 15-20 minutes before baking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Banana Bread Adaptation
Substitute the oil with melted coconut oil and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of the egg.

Gluten-Free Banana Bread Adaptation
Use a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for binding.

Spice Level Adjustment – More Cinnamon or Nutmeg
My friend loves a really spicy banana bread, so she adds an extra half teaspoon of cinnamon!

Festival Adaptation – Diwali or Christmas Spice Blend
During Diwali, I sometimes add a pinch of cardamom and a tiny bit of saffron. For Christmas, I add a little allspice.

Nut Variations – Walnuts, Pecans, Almonds
Walnuts and pecans are classic additions. My family prefers chopped almonds for a slightly different texture.

Serving Suggestions

This banana bread is delicious on its own, but it’s even better with a smear of butter or a dollop of cream cheese. It also pairs perfectly with a cup of chai or coffee.

Storage Instructions

Store the banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Can I use overripe bananas for this recipe?
Absolutely! In fact, the more overripe, the better.

Can I substitute the whole wheat flour with all-purpose flour?
Yes, you can. The texture will be slightly different, but it will still be delicious.

How can I tell if the banana bread is fully baked?
Insert a toothpick into the centre. If it comes out clean, it’s done!

What’s the best way to prevent the banana bread from sticking to the pan?
Grease the pan well, or line it with parchment paper.

Can this banana bread be frozen? If so, for how long?
Yes! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months.

Can I add chocolate chips to this recipe?
Definitely! About 1/2 cup of chocolate chips would be perfect.

Is it possible to make mini banana bread muffins with this batter?
Yes, you can! Reduce the baking time to about 18-22 minutes.