Cinnamon-Spice Banana Bread with Whole Wheat Flour
A healthier twist on classic banana bread featuring a blend of all-purpose and whole wheat flours, warm spices like cinnamon and pumpkin pie spice, and optional toasted walnuts. This moist, tender loaf uses fat-free milk and minimal oil for a lighter texture while maintaining rich banana flavor. Perfect for breakfast, afternoon snacks, or whenever you need to use up overripe bananas. The overnight rest develops flavors and makes slicing easier.
Ingredients
- nonstick cooking spray
- 1 cup Gold Medal all-purpose flour
- ½ cup Gold Medal white whole wheat flour or whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup mashed bananas, from 2 to 3 medium
- ¾ cup brown sugar, packed
- ¼ cup fat-free milkregular milk1:1dietary
richer taste
- 2 egg whites
- 2 tablespoons canola oil
- ¼ cup walnuts, chopped, toasted(optional)
Instructions
- 1
Preheat oven to 350°F and coat an 8x4x2-inch loaf pan with nonstick cooking spray
- 2
Combine both flours, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon in a large bowl and make a well in the center
- 3
Mix mashed bananas, brown sugar, milk, egg whites, and oil in a medium bowl
- 4
Add banana mixture to flour mixture all at once and stir just until moistened with a lumpy batter
- 5
Fold in 2 tablespoons walnuts if desired and spoon batter into prepared pan
- 6
Sprinkle remaining walnuts on top if using
- 7
Bake for 45 to 50 minutes until a toothpick inserted near center comes out clean
- 8
Cool in pan for 10 minutes then remove to wire rack
- 9
Cool completely and wrap overnight before slicing
Tips
Toast walnuts in a dry skillet for 3-4 minutes to enhance their nutty flavor and add extra crunch to the bread.
Use very ripe bananas with brown spots for the best sweetness and moisture in your bread.
Store the wrapped bread overnight before slicing to allow flavors to meld and make clean slicing easier.
Good to Know
wrapped at room temperature for 3-4 days
can be made 1 day ahead for best flavor
slice and serve at room temperature or lightly toasted
Common Mistakes
avoid overmixing batter to prevent tough bread
ensure bananas are very ripe for best flavor and moisture
cool completely before wrapping to prevent soggy texture
Substitutions
Gluten-Free Swaps
General Alternatives
richer taste
FAQ
Can I freeze this banana bread?
Yes, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before unwrapping.
What if I don't have pumpkin pie spice?
Mix 1/4 teaspoon cinnamon, pinch of nutmeg, pinch of ginger, and tiny pinch of cloves as a substitute.
Can I make this without the whole wheat flour?
Yes, use 1 1/2 cups all-purpose flour total instead of the flour blend for a lighter texture.