Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
To freeze: Tightly wrap the whole loaf in plastic wrap, then place in a resealable bag and freeze. Thaw your bread at room temperature when you’re ready to eat. The other option is to wrap up individual slices in plastic wrap and store them in a resealable bag. You can then thaw your slices at room temperature or microwave them for about 20-30 seconds.
Vegan banana bread: Use maple syrup (not honey), use flax eggs and choose non-dairy yogurt.
Gluten-free: I like to use Bob’s Red Mill’s gluten-free 1-to-1 flour blend or King Arthur gluten-free measure for measure flour.
Flour options: An equal amount of all-purpose flour or whole wheat pastry flour can be used in place of the white whole wheat flour. You can also use an equal amount of whole wheat flour, but the texture may change some.