Whole Wheat Banana Bread

Instructions

1. Heat the oven to 175 °C / 350 °F. Butter a 23 x 13 cm / 9 x 5 inch loaf pan and line with parchment, leaving an overhang.
2. Mash the bananas in a large bowl (a few lumps are welcome). Whisk in the maple syrup, eggs, yogurt, melted coconut oil, and vanilla until smooth.
3. Sprinkle the flour, baking soda, cinnamon, and salt over the top and fold just until no dry streaks remain. Fold in the walnuts (and chocolate, if using).
4. Scrape into the pan; lay the split banana on top if you want the caramelized bakery look. Bake 55-65 minutes, until deeply golden and a skewer comes out with only crumbs.
5. Cool in the pan 10 minutes, then lift out by the parchment and cool on a rack. The texture is best fully cooled — and even better tomorrow.

Notes & Substitutions

• Truly spotty bananas are the whole point: the riper they are, the less sweetener you need. Freeze surplus ripe bananas, thaw to use.
• Maple + banana is the flavor pairing doing the sweetening — resist adding sugar; taste the batter and trust it.
• White whole wheat is 100% whole grain but bakes like all-purpose; regular whole wheat works with a slightly denser result.
• Peanut butter swirl: drop 3 tbsp peanut butter on the batter and drag a knife through before baking.
• Egg swap: 1 extra banana + 1 tbsp yogurt (vegan then, if oil is used).

Storage & Make-Ahead

• Counter 3 days; fridge 5 days (toast slices to revive).
• Freezer MVP: slice first, freeze solid, bag up to 3 months; toast straight from frozen.
• Bake two loaves while the oven is on — one for now, one for the freezer.