Do you have ripe bananas at home and don’t know what to do with them? Don’t throw them away! Transform those fruits into a delicious and nutritious whole wheat banana bread, an ideal recipe for those who enjoy conscious cooking and seek to make the most of every ingredient. This whole wheat loaf cake, made with whole wheat flour, is perfect for an energetic breakfast, a comforting snack, or a homemade dessert full of flavor.
Nutritional Benefits
Rich in antioxidants: Ripe bananas contain high levels of antioxidants, which strengthen the immune system and protect against free radicals.
Potassium source: Potassium is essential for cardiovascular health and fluid balance in the body.
High dietary fiber: The fiber found in whole wheat flour and bananas supports digestion and promotes satiety.
Vitamins and minerals: Bananas provide vitamins C and B6, as well as other essential minerals.
Why recycle ripe bananas?
Nutrient utilization: Ripe bananas are sweeter and concentrate a greater amount of antioxidants.
Economy: Using ripe bananas prevents waste and allows you to save money.
Strong flavor: Ripe bananas give the bread a natural sweetness and a richer flavor.
Tips and tricks for a perfect whole wheat loaf cake
Ripe bananas: Use bananas with dark spots for natural sweetness and a soft texture.
Gently mix: Combine the wet ingredients lightly.
Delicate integration: Fold in the dry ingredients with gentle, folding motions, just until combined. Avoid overmixing.
Preheat and prepare the mold: Ensure an oven at the correct temperature and a buttered and floured mold.
Cook test: Insert a toothpick in the center; it’s ready if it comes out clean.
Don’t overcook: Take the cake out of the oven just when the toothpick comes out clean, to prevent it from drying out.
Cool before unmolding: Allow to cool to maintain shape.
Variations:
With nuts: Add chopped walnuts, almonds, or hazelnuts to the whole wheat loaf cake batter for a crunchy touch.
With chocolate chips:Add dark or white chocolate chips for a more indulgent whole wheat loaf cake.
For a spiced flavor: Add cinnamon, nutmeg, or ginger powder for a spiced aroma and taste.
Vegan version: Substitute cow’s milk with plant-based milk and eggs with applesauce or hydrated chia seeds.
Storage and duration.
Room temperature: The cake can be kept in an airtight container for 2-3 days.
Refrigeration: For longer shelf life, store the cake in the refrigerator for up to a week.
Freezing: You can freeze the cake in individual portions for up to 3 months.
Do you have any doubt or suggestion? Write a comment at the end of this recipe 👇
