Banana bread with whole wheat flour and crunchy almond and honey granola/muesli – meet my new favorite breakfast, with a glass of milk, of course.
I’m a fan of greener bananas, so as soon as they get those little black dots and they become softer it’s time for banana bread! What do you do when you have overripe bananas? Unless you eat them, if you love them like that, and to my mom, those ripe ones are her favorite.
In our house ripe bananas can rarely be found, because my Emili adores them, but like all kids, especially toddlers, their taste changes from week to week. Sometimes she eats them even twice a day and sometimes she doesn’t even want to look at them. And when I get a few overripe bananas sitting on my counter, I make banana bread or muffins, sometimes smoothies (although I should make smoothies more often, instead of these sweets, my body would be grateful). As Emili has been in the banana phase for a long time, I had to hide 3 bananas to ripen (don’t judge me – I bought her fresh, greener ones) and I’ve been planning this recipe for a long time. Mostly for breakfast, I eat cereals, such as Cokolesnik (Croatian breakfast cerials), Cheerios or Dr.Oetker Vitalis Crunchy cereals with honey and almonds (my favorite), and as I love banana bread, so I decided to combine the two and this is the way my new favorite breakfast was created. Delicious moist and tender banana bread with crunchy cereal inside and some sprinkled on top – irresistible. You can use any muesli/granola, even homemade, next time I’ll try double chocolate crunchy muesli.
I know there are hundreds of banana bread recipes on the internet, but why not try this one? I guarantee the bread is soft and moist (with irresistibly crunchy granola), and it stays that way for days. But it will hardly survive more than 2 days. There are three of us, so in our house it disappears in the blink of an eye.
WHAT INGREDIENTS YOU WILL NEED?
- all-purpose flour
- whole wheat flour
- oil and melted butter,
- eggs, L size (60 grams)
- light brown sugar
- sour cream
- vanilla extract
- granola/muesli – I used Dr. Oetker Vitalis Crunchy Plus Honey – Almond
HOW TO STORE THIS BREAD?
Store, unsliced, wraped in plastic foil or inside an air-tight container in the fridge for up to 3 days or freeze wraped tightly in a foil and inside freezer-safe container for up to 2 months.
TIPS AND TRICKS
- I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure same results in baking.
- I use Large eggs which are around 60-65 grams without a shell. In US it would be an XL egg.
- For best results make sure your ingredients are at room temperature before you begin baking.
- Not all ovens are the same. Adjust baking time to your oven. I suggest to start checking at 50 minutes and every 5 minutes after that, until skewer inserted into the center of the cake comes out clean.
- The cakes baked in darker pans will bake faster.
- I used here 22×11 cm (8×4-inch) loaf baking pan. You can use 23×13 cm (9×5-inch), but the baking time will be shorter!
- This recipe is very forgiving. Instead of a combination of all-purpose and whole wheat flour, you can only use either AP or WW (it can even be rye or spelt, but it is important that it is whole grain flour). If you do not have brown sugar, use granulated (bread is moister with brown sugar). I love the flavor of butter, but if you don’t have it, you can only use the oil, even the melted margarine (although I don’t believe I wrote that, me and the margarine are not friends). Instead of sour cream, you can use greek yogurt, yogurt, kefir, buttermilk, and as for the granola, I leave it to you to choose, use the one you prefer (for me it’s Dr. Oetker Vitalis Crunchy Plus Honey – Almond).
- Mash the bananas with a potato masher or fork or mix it with a hand mixer if you want it to be a complete puree.
→If you make this cake, please leave a comment, rate it and tag @mihaela_biteitquick on Instagram! I would love to see what you baked!
Banana Bread with Honey-Almond Granola
- 3 large very ripe bananas mashed
- 2 large eggs room temp.
- 150 grams light brown sugar 3/4 cup
- 1 teaspoon vanilla
- 60 grams oil 1/4 cup
- 60 grams unsalted butter 1/4 cup, melted and cooled
- 60 grams full fat sour cream 1/4 cup, room temp.
- 125 grams whole wheat flour 4.4 oz, 1 cup
- 125 grams all-purpose flour 4.4 oz, 1 cup
- 1 teaspoon soda
- ½ teaspoon salt
- 150 grams granola 5.3 oz, divided, (I used store-bought honey-almond)
- Arrange the oven rack in the bottom third of the oven and preheat your oven to 180°C (350°F). Lightly grease a 22x11 cm (8x4-inch) loaf pan and line with baking paper.
- Mash the bananas with a potato masher or fork.
- In a bowl whisk together the flour, baking soda and salt.
- Beat eggs, brown sugar and vanilla until frothy, approx 1-2 minutes, add in melted butter and oil and beat until incorporated. Beat in the sour cream and mashed bananas on medium speed until combined.
- Add dry ingredients and using a spatula, gently stir until the ingredients are just combined and no more dry flour is visible. Do not overmix. Fold in 100 grams (3.5 oz) of granola.
- Spoon the batter into the prepared baking pan, sprinkle the top with remaining granola and bake for 55 to 65 minutes or until toothpick inserted in the center of the loaf comes out clean. After 30 minutes of baking loosely cover the bread with aluminum foil.
- Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.