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Banana Nut Bread | The JavaCupcake Blog https://javacupcake.com #OXO

Banana Nut Bread

Using whole wheat flour, seeds, and oil, this “healthyish” Banana Nut Bread is a guilt-free alternative to a traditional banana bread recipe.

Banana Nut Bread | The JavaCupcake Blog https://javacupcake.com #OXO

I was provided products from OXO for this post, however all the opinions are my own. 

When I started writing this post, I got to thinking about how many different banana bread recipes I’ve made.  Turns out that this Banana Nut Bread is the 8th different banana bread recipe I’ve shared on The JavaCupcake Blog.

EIGHT!!!  Can you believe it?

Other awesome banana bread recipes from JavaCupcake: Peanut Butter and Chocolate Banana Bread Biscoff White Chocolate Chip Banana Bread Chocolate Chip Banana Bread Cupcakes Peanut Butter Banana Bread Pumpkin Banana Bread with Chocolate Glaze Emme's Banana Bread Blueberry Banana Bread

Other awesome banana bread recipes from JavaCupcake:

Other awesome banana bread recipes from JavaCupcake: Peanut Butter and Chocolate Banana Bread Biscoff White Chocolate Chip Banana Bread Chocolate Chip Banana Bread Cupcakes Peanut Butter Banana Bread Pumpkin Banana Bread with Chocolate Glaze Emme's Banana Bread Blueberry Banana Bread

This recipe for Banana Nut Bread comes from Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (but not too Good-For-You) Recipes for Real Life by Lindsay Maitland Hunt.

In the book, this recipe is actually titled ‘Seeded Whole Wheat Banana Bread’ and can be found on pg. 59.  Big thanks to OXO for gifting me with this book and the tools to make this bread.

Banana Nut Bread | The JavaCupcake Blog https://javacupcake.com #OXO

What I love about this book is that Abrams takes recipes we all know and love and just gives them a healthy twist.

For example, this banana nut bread uses oil instead of butter, whole wheat flour instead of all purpose flour, less sugar and adds sesame and poppy seeds as well as pecans.

Banana Nut Bread | The JavaCupcake Blog https://javacupcake.com #OXO

OXO Products used:

Unfortunately, I can’t eat nuts because I’m allergic to them… however my photographer Fanette of Frenchly Photography said this Banana Nut Bread was out-of-this-world delicious!

In fact, for the 2 days it was in her house, Fanette said this Banana Nut Bread was the only thing her 1 year old son, Jules, would eat!  Now, if that isn’t the ultimate compliment… I don’t know what is!

Banana Nut Bread | The JavaCupcake Blog https://javacupcake.com #OXO

So if you’re looking for a ‘healthyish’ version of banana bread, you must try this recipe for Banana Nut Bread!

Banana Nut Bread

Banana Nut Bread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

Batter

  • 1/2 cup (120ml) vegetable oil
  • 1 cup mashed banana, very ripe (3 large bananas)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups (190g) whole wheat flour
  • 1/4 cup (35g) poppy seeds
  • 1/4 cup (46g) sesame seeds
  • 2/3 cup (135g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (120g) chopped pecans

Topping

  • 2 tsp sesame seeds
  • 2 tsp poppy seeds
  • 1 Tbsp granulated sugar

Instructions

  1. Preheat oven to 350 F degrees. Grease & flour a loaf pan.
  2. In a large bowl, combine the wet ingredients: oil, bananas, eggs, and vanilla.
  3. In another large bowl, whisk together the dry ingredients: flour, seeds, sugar, baking powder, and salt.
  4. In two parts, add the dry flour mixture to the wet oil mixture. Fold until just combined.
  5. Add the chopped nuts and fold gently to incorporate.
  6. In a small bowl, combine the sugar and seeds.
  7. Pour the batter into the prepared loaf pan and sprinkle sugar/seeds over the top.
  8. Bake for 55-60 minutes or until the edges are dark golden brown and a toothpick comes out clean.
  9. Cool the bread in the pan for 20 minutes before removing to a wire rack to cool completely.

 

Pumpkin Banana Bread with a Chocolate Glaze | JavaCupcake.com

Pumpkin Banana Bread with a Chocolate Glaze

Take your banana bread to the next level by making this simple, delicious Pumpkin Banana Bread with a Chocolate Glaze!  It’s moist, flavorful and so easy to make!

Pumpkin Banana Bread with a Chocolate Glaze | JavaCupcake.com

I’ve teamed up with 25 amazing bloggers to bring you this mouthwatering round-up of incredible Thanksgiving recipes!

So make sure to scroll down to see all the amazing recipes, visit their blogs and enter to win!

Pumpkin Banana Bread with a Chocolate Glaze | JavaCupcake.com

I had a few bananas that need to be made into bread but was tired of the same ole recipe.  So, for this bread since it was just about to be pumpkin season, I thought why don’t I add pumpkin to my traditional batter and see how that turns out?

And that’s what I did!

This recipe made one large loaf and one smaller one to share with a friend.  You can see in the picture above the two sizes I got.  I’m sure you could use two medium size pans to get two of the same size or several small ones or even fill up the big one to the brim!

Pumpkin Banana Bread with a Chocolate Glaze | JavaCupcake.com

Adding a chocolate glaze to the top of my bread was an after thought, but boy am I glad I did!  That bit of extra bitter sweetness is the perfect decadence that makes this bread really special!

That and I used my beautiful new Bavarian porcelain china to enjoy a slice of bread and a cup of tea.  Everything tastes better when it’s served on something pretty!

Pumpkin Banana Bread with a Chocolate Glaze | JavaCupcake.com

Pumpkin Banana Bread

Yield: 2 loaves
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 2 large bananas, mashed
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp pumpkin pie spice
  • 50g dark chocolate, chopped
  • 50g heavy cream

Instructions

  1. Preheat oven to 350F degrees. Grease, flour and line with parchment paper one large 9x5in loaf pan. Prep a second, smaller pan (whatever you have on hand) the same way. This recipe makes enough for one large loaf with some leftover for a smaller as well.
  2. In the bowl of your stand mixer, cream together the butter and sugar for 1 minute. Add the eggs and vanilla and beat together for 2 minutes until light and fluffy.
  3. Mix in the pumpkin puree and the mashed bananas until incorporated. Make sure to scrape the sides of the bowl to ensure everything is mixed together.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice. Add this to the wet mixture in two parts mixing until just combined. Do not over mix!
  5. Pour about 2/3 of the batter into the large prepared pan or enough to fill leaving about 3/4in of the pan free. Pour the remaining in the smaller pan.
  6. Bake for 50-60 minutes or until a toothpick comes out of the center clean. If you underbake the bread will fall in the center. The smaller loaf will take less time, check after 20-30 minutes.
  7. Allow the breads to cool in the pan for 5 minutes before removing to cool completely on a wire rack.
  8. Once cool, melt together the milk and the chocolate slowly in a microwave until smooth. (20 second increments and mix after each, it won't take long)
  9. Pour the chocolate over the loaves and spread gently to the edges. You want most of the chocolate on the top, not the sides. Do not slice until the chocolate has set.

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Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

Chocolate Chip Banana Bread Cupcakes

Kick your banana bread up a notch by transforming them into these delicious Chocolate Chip Banana Bread Cupcakes!

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

There is not an awesome reason why I made these cupcakes.  I just had a few bananas that were super ripe and wanted to use them up.  Really, I was bored with traditional banana bread and decided to come up with a new recipe to use over ripe bananas.

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

That and I wanted to take pictures of the cupcakes next to my new silk peonies.  Which I am obsessed with this summer.  Peonies are my favorite summer flower and I love having them fresh for as long as I can during the summer.

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

Since I had these bright pink silk peonies, I knew I needed to bake whatever I was making in the pink grease proof bake bright liners from Sweets & Treats Boutique.  I mean seriously, how cute are these liners?

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

So for the cupcakes I used a basic banana bread recipe for the cake and added chocolate chips to it.  I mean seriously, everything is better with chocolate chips.  Under the cake is a cookie crust made with Nilla Wafers.  So yum.  Finally, the cupcake is topped with a dollop of cream cheese frosting and a crunchy topping.  So much nom nom nom happening in this cupcake it’s almost too much to handle!

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

So between these pretty amazing tasting cupcakes and my peonies, I managed to take 100 pictures of them.  I know, a little over board but whatever.  It makes me happy.

Enjoy!

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

To buy these grease-proof cupcake liners, visit Sweets & Treats Boutique!

Chocolate Chip Banana Bread Cupcakes

Chocolate Chip Banana Bread Cupcakes

Yield: 2 dozen cupcakes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Ingredients

Crust

  • 6oz Nilla Wafers
  • 5oz melted unsalted butter
  • 3 Tbsp sugar
  • pinch of salt

Cupcakes

  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 1 cup sugar
  • 3 large ripe bananas
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup milk
  • 1 cup semi-sweet chocolate chips

Frosting

  • 8oz room temperature cream cheese
  • 3-4 cups powdered sugar
  • 1 tsp vanilla
  • 1-2 Tbsp heavy cream

Topping

  • 1 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup sugar
  • 1/2 cup cold unsalted butter
  • 1 tsp ground cinnamon

Instructions

Crust

  1. Line a cupcake pan with liners.
  2. In a food processor, pulse together all the ingredients until combined.
  3. Press a tablespoon of the crust into each liner and press flat with the bottom of a glass or spoon.

Cupcakes

  1. Preheat oven to 350F degrees.
  2. In a large bowl, sift together the flour, baking powder, baking soda and salt.
  3. In another bowl whisk together the eggs, oil, vanilla and sugar until well combined.
  4. Mass the ripe bananas and add it to the wet mixture.
  5. Pour the wet mixture into the flour mixture and fold until almost all the flour is wet.
  6. Add the milk and continue to mix until combined. Do not over mix!
  7. Fold in the chocolate chips.
  8. Fill the cupcake liners almost to the top with the batter.
  9. Bake for 18-20 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes before cooling on a wire rack completely.

Frosting

  1. In the bowl of your stand mixer, cream together the sugar and cream cheese until smooth.
  2. Mix in the vanilla.
  3. Add 1-2 tbsp of cream until you get your desired consistency. Mix until combined.
  4. Using a large round tip on a piping bag, squeeze a dollop of frosting onto each cupcake.

Topping

  1. Preheat oven to 350F degrees
  2. Combine all the ingredients in a food processor and pulse until it has come together.
  3. Crumble the dough onto a baking sheet in large chunks. Bake for 10 minutes or until golden brown.
  4. Once cool to the touch, bread into smaller pieces to crumble on top of the frosting.

 

Biscoff White Chocolate Chip Banana Bread

Twice a year, a vendor from Belgium visits USAG Bavaria here in Grafenwoehr, Germany and brings with him several cases of Biscoff Speculoos cookie butter spread along with dozens of brands of Belgium. Of course, I stock up on Biscoff and my husband stocks up beer.

Biscoff White Chocolate Chip Banana Bread | JavaCupcake.com

This time, however, his visit came at a perfect time for me to make a quick bread since I had several over ripe bananas on my counter.  I had never made a Biscoff bread before, but I knew that I could use the spread the same way I used peanut butter… so the Biscoff White Chocolate Chip Banana Bread was born!

Biscoff White Chocolate Chip Banana Bread | JavaCupcake.com

If you’ve never used Biscoff cookie butter spread before, you can find it in many US grocery stores, although it’s a bit harder to find here in Germany.  In Europe, the spread goes by it’s parent company name Lotus and is called Speculoos.  I used the crunchy version of the Speculoos in this recipe which added a slight more texture to the bread.

Biscoff White Chocolate Chip Banana Bread | JavaCupcake.com

This quick bread has a uniquely delicious flavor.  The caramel tone from the Biscoff spread shines through the strong banana taste white the white chocolate chips add a hint of creamy sweetness.  It’s a delicious break from a traditional banana bread.

It was a huge hit in my house!

Biscoff White Chocolate Chip Banana Bread | JavaCupcake.com

Biscoff White Chocolate Chip Banana Bread

Biscoff White Chocolate Chip Banana Bread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

Ingredients

  • 2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 3-4 large over ripe bananas
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup Biscoff Crunchy Spread (this is also called Speculoos or Cookie Butter)
  • 1/3 cup whole milk
  • 1/4 cup vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 cup white chocolate chips (dark chocolate would be excellent too)

Instructions

  1. Preheat your oven to 350F degrees. Grease and line a 9x5 loaf pan. I also like to line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt and nutmeg.
  3. In a large bowl, mash the bananas with a fork. I like my bananas chunky, but you can make them more mushy - it's up to your preference. Add the sugars and whisk until smooth.
  4. Mix in the Biscoff, milk, oil, extract and eggs and beat with a whisk or wooden spoon until completely incorporated and smooth.
  5. Fold in the flour mixture until just incorporated. Add the chips and fold until no more flour can be seen and the chips are even through the batter. Do not over mix.
  6. Pour the batter evenly into the prepared pan.
  7. Bake for about 75 minutes or until a toothpick comes out clean and the bread is a dark golden brown color.
  8. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Notes

Recipe slightly adapted from Girl Versus Dough.

 

Emme’s Banana Bread

My daughter Emily has always loved being in the kitchen with me and today, while we were washing the dishes before we started she says to me, “Mom, I love it when we’re in the kitchen together.  Even if we’re just doing dishes or we’re baking cupcakes, I really like spending time with you in here.”


My little angel made my heart happy and made me realize how I’m creating memories with her that she’ll have for a lifetime.  It was a priceless moment and I decided I’d name the banana bread we were about to make after her.

1. Preheat oven to 325 degrees.

2. Grease and flour a 9 x 5 x 3 inch loaf pan.

3. In an electric mixer, cream together butter and sugar.

4. Add eggs one at a time mixing well after each.

5. In a small bowl, peel the bananas and mush them with a fork until most chunks are gone.

6. Add the cinnamon, milk, vanilla and nutmeg and stir with the fork until combined.

7. In another bowl, sift or whisk together the flour, baking soda, baking powder and salt.

8. Add the banana mixture to the butter/sugar and mix until just combined and then scrape down the sides of the bowl.

9. Slowly, add the flour mixture in three parts to the batter, scraping down the sides of the bowl after each addition. Mix just until incorporated.

10. Pour batter into loaf pan and spread evenly with spatula.

11. Generously sprinkle cinnamon/sugar mixture on top of the batter.

12. Bake for 60-70 minutes or until golden brown and a toothpick comes out clean.

13. Let cool in pan for 20 minutes before transferring to a wire rack.

Emme's Banana Bread

Emme's Banana Bread

Ingredients

  • 1 cup granulated sugar
  • ½ cup butter
  • 2 large eggs
  • 3-4 ripe bananas
  • 1 tablespoon buttermilk
  • 1 tsp vanilla
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • ¼ cup cinnamon/sugar mixture

Instructions

  1. Preheat oven to 325 degrees.
  2. Grease and flour a 9 x 5 x 3 inch loaf pan.
  3. In an electric mixer, cream together butter and sugar.
  4. Add eggs one at a time mixing well after each.
  5. In a small bowl, peel the bananas and mush them with a fork until most chunks are gone.
  6. Add the cinnamon, milk, vanilla and nutmeg and stir with the fork until combined.
  7. In another bowl, sift or whisk together the flour, baking soda, baking powder and salt.
  8. Add the banana mixture to the butter/sugar and mix until just combined and then scrape down the sides of the bowl.
  9. Slowly, add the flour mixture in three parts to the batter, scraping down the sides of the bowl after each addition. Mix just until incorporated.
  10. Pour batter into loaf pan and spread evenly with spatula.
  11. Generously sprinkle cinnamon/sugar mixture on top of the batter.
  12. Bake for 60-70 minutes or until golden brown and a toothpick comes out clean.
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