Whole Banana Bread

1. Stage

Prepare the bananas: Wash the bananas. Pinch off the stem and hard end of each banana and discard. Put the whole, unpeeled bananas in a bowl, and freeze them for at least 8 hours or overnight (or for several weeks, if you like!). Defrost them on the counter until very soft, at least 2 hours. Alternatively, defrost them in the microwave, about 3 minutes on the defrost setting.

2. Stage

Preheat the oven: Preheat the oven to 350°F. Generously grease an 8 1/2 x 4 1/2-inch loaf pan with olive oil.

3. Stage

Purée the bananas:  Purée the melted whole bananas in a food processor fitted with a metal blade for about 30 seconds. Some tiny brown bits will remain. You should have about 1 1/2 rounded cups of banana purée.

4. Stage

Mix the wet ingredients:  In a large bowl, whisk the eggs. Add the banana purée, brown sugar, maple syrup, olive oil, yogurt, and vanilla extract. Whisk until smooth and blended. 

5. Stage

Mix the dry ingredients:  In a medium bowl, whisk the whole wheat pastry flour, all-purpose flour, baking soda, and salt. 

6. Stage

Combine the batter: Add the flour mixture to the banana mixture and use a rubber spatula to combine just until blended with no streaks of dry flour. Add the walnuts and give it a few stirs. 

7. Stage

Bake the banana bread: Scrape the batter into the prepared baking pan. Bake until the bread is deeply brown and moist crumbs cling to a toothpick when inserted in the center, about 1 hour and 15 minutes. It rises into a lovely dome with some deep crags along the top. 

8. Stage

Cool and serve: Let the banana bread cool in the pan for at least 30 minutes. Run a butter knife around the edges, tip the bread out of the pan onto a wire rack to continue cooling. Did you love the recipe? Leave us a review!