There’s something truly magical about baking banana bread, especially when you swap in wholemeal flour and add a handful of dried fruit. Not only does this combo create a moist and flavorful loaf, but it also brings a delightful nuttiness from the wholemeal flour and bursts of sweetness from the dried fruit. It’s like giving a classic recipe a nutritious upgrade! Wholemeal flour adds fiber and essential nutrients, making each slice a guilt-free indulgence. Plus, the dried fruit—whether it’s raisins, apricots, or cranberries—adds a chewy texture that keeps every bite interesting. Trust me, once you try this version, you won’t want to go back to the plain old banana bread! So, let’s dive into the wonderful world of banana bread with wholemeal flour and dried fruit, and get ready for a delicious treat that’s perfect for breakfast, snacks, or even dessert!
Ingredients List
- 3 ripe bananas
- 1 cup wholemeal flour
- 1/2 cup sugar
- 1/4 cup melted butter
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mixed dried fruit (such as raisins, apricots, or cranberries)
How to Prepare Banana Bread with Wholemeal Flour and Dried Fruit
Preheat the Oven
First things first, let’s get that oven ready! Preheat it to 350°F (175°C). Preheating is super important because it ensures that your banana bread bakes evenly and rises beautifully from the get-go. Trust me, you don’t want to skip this step!
Prepare the Banana Mixture
Now, grab those ripe bananas and mash them up in a bowl. I like to use a fork for this—it makes it easy to get them nice and smooth. Once they’re all mashed up, pour in the melted butter and give it a good mix until everything’s well combined. The warmth from the melted butter will help enhance the flavor, so don’t rush through this part!
Combine Ingredients
In a separate bowl, mix together the sugar and eggs until they’re fully combined. I usually whisk them until they’re a bit frothy—it adds a nice lightness to the batter! Next, add this mixture to the banana and butter blend, and stir everything together. Now, it’s time to bring in the dry ingredients! In another bowl, combine the wholemeal flour, baking soda, and salt. Gently add this dry mix to your wet ingredients. Be careful not to overmix; just stir until you see no more dry flour—this will keep your bread tender!
Incorporate Dried Fruit
Here comes the fun part! Fold in your mixed dried fruit. I like to do this gently with a spatula to make sure they’re evenly distributed without overmixing the batter. We want those little bursts of sweetness in every slice, so take your time with this step!
Bake the Banana Bread
Once everything is combined, pour the batter into a greased loaf pan. Smooth the top with your spatula, and then pop it into your preheated oven. Bake for about 50 to 60 minutes. To check if it’s done, stick a toothpick in the center; if it comes out clean, you’re golden! If there’s any gooey batter on it, give it a few more minutes.
Cooling and Slicing
After your banana bread is done baking, let it cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it maintain that perfect texture! And don’t rush to slice it just yet; let it cool completely for the best flavor and texture. Once it’s cooled, grab a serrated knife and slice away—enjoy every delicious bite of your homemade banana bread!
Why You’ll Love This Recipe
- Incredibly moist and flavorful, thanks to ripe bananas and wholemeal flour.
- Healthier twist on a classic—wholemeal flour adds fiber and essential nutrients.
- Super easy to make, perfect for both baking beginners and seasoned pros.
- Versatile: Enjoy it for breakfast, as a snack, or even as a delightful dessert.
- Customize with your favorite dried fruits for a unique flavor every time!
- The aroma of baking banana bread will make your kitchen feel like a cozy haven.
- It slices beautifully, making it perfect for sharing with family and friends.
Tips for Success
Alright, my friend, let’s talk about some pro tips to ensure your banana bread turns out absolutely perfect every single time!
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas that are covered in brown spots—they’re the golden ticket for deliciousness!
- Measure Ingredients Accurately: Baking is a science, so make sure to measure your flour and sugar carefully. I always scoop the flour into the measuring cup and level it off with a knife for precision!
- Don’t Overmix: When combining wet and dry ingredients, remember to mix just until you see no dry flour. Overmixing can lead to a dense loaf instead of that lovely fluffy texture we want.
- Experiment with Dried Fruit: Feel free to mix up the dried fruit! Raisins, cranberries, or even chopped dates can add a whole new layer of flavor. Get creative!
- Check for Doneness: Every oven is different, so keep an eye on your banana bread as it bakes. The toothpick test is your best friend—just a few crumbs sticking to the toothpick means it’s done!
- Let it Cool: I know it’s tempting to slice into that warm loaf right away, but letting it cool completely helps improve the texture and flavor. Patience pays off!
- Store Properly: Keep your bread in an airtight container at room temperature for up to 4 days, or slice and freeze for longer storage. That way, you’ll always have a delicious treat on hand!
With these tips, you’ll be on your way to mastering banana bread with wholemeal flour and dried fruit. Happy baking!
Nutritional Information
When it comes to enjoying banana bread with wholemeal flour and dried fruit, it’s nice to know what you’re putting into your body. Here’s a rough estimate of the nutritional values per slice (about 1/12 of the loaf):
- Calories: 180
- Sugar: 10g
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
- Sodium: 150mg
Keep in mind, these values are estimates and can vary based on the specific ingredients you use. Regardless, you can feel good about enjoying this wholesome treat that not only satisfies your sweet tooth but also offers some nutritional benefits! So go ahead, indulge a little—you deserve it!
FAQ Section
Got questions? Don’t worry, I’ve got answers! Here are some common inquiries about making banana bread with wholemeal flour and dried fruit that I often hear from fellow bakers.
How should I store my banana bread?
To keep your banana bread fresh, store it in an airtight container at room temperature for up to 4 days. If you want to keep it longer, slice it up and freeze individual pieces. Just thaw them at room temperature whenever you’re craving a slice!
Can I substitute wholemeal flour with regular all-purpose flour?
Absolutely! If you don’t have wholemeal flour on hand, you can use all-purpose flour instead. Just keep in mind that you’ll lose some of that lovely nuttiness and fiber. But hey, it’ll still be delicious!
What kind of dried fruit works best?
You can really get creative here! I love using a mix of raisins, dried apricots, and cranberries, but you can use whatever you have—dried figs, dates, or even cherries work wonderfully. Each fruit brings its unique flavor to the loaf!
Can I add nuts to the recipe?
Of course! Adding nuts like walnuts or pecans can give your banana bread a nice crunch and extra flavor. Just fold in about 1/2 cup when you add the dried fruit for a delightful twist!
What if my bananas aren’t ripe enough?
If your bananas aren’t quite ripe, you can speed up the process by placing them in a paper bag for a day or two. Alternatively, you could bake them in their skins at 300°F (150°C) for about 15-20 minutes until they’re dark and soft. Let them cool before mashing!
Can I make this recipe gluten-free?
Yes! Just swap the wholemeal flour for a gluten-free flour blend. Make sure to check that your dried fruit is also gluten-free, as some brands may add gluten-containing additives.
Why did my banana bread come out dense?
A dense loaf can happen if you overmix the batter or if the bananas weren’t fully ripe. Remember, mix just until the dry ingredients are incorporated and use those wonderfully ripe bananas for the best results!
If you have any other questions or need more tips, feel free to reach out. Happy baking, and enjoy that scrumptious banana bread with wholemeal flour and dried fruit!
Print
Banana Bread with Wholemeal Flour and Dried Fruit Delight
- Total Time: 75 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A moist and flavorful banana bread made with wholemeal flour and dried fruit.
Ingredients
- 3 ripe bananas
- 1 cup wholemeal flour
- 1/2 cup sugar
- 1/4 cup melted butter
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mixed dried fruit
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mash the bananas.
- Add melted butter to the mashed bananas and mix well.
- Stir in sugar and eggs until combined.
- In another bowl, mix wholemeal flour, baking soda, and salt.
- Add dry ingredients to the banana mixture and mix until just combined.
- Fold in the dried fruit.
- Pour the batter into a greased loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool before slicing.
Notes
- Use ripe bananas for better flavor.
- Store in an airtight container for freshness.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: banana bread, wholemeal flour, dried fruit
