Saturday, April 21

Banana Brown Bread

I've had a love affair with Brown Bread for a long time.  I think I was six when my mother baked a loaf of traditional Boston Brown Bread for a school party.  It must have been a Thanksgiving Celebration, though I'm not entirely sure.  I've been hooked ever since.  The rich, sumptuous molasses.  The dense, moist texture.  The crispy, crumbly outside of a toasted slice, slather thick in salted butter the next morning.  Oh my!

I've been dreaming of that amazing first taste of Brown Bread for several weeks and I was planning on baking another loaf last weekend.  That is until I noticed a couple of very ripe bananas who'd taken up residence next to the coffee maker.  I decided I'd better make Banana Bread before they were too far gone.

I found my favorite tried and true Banana Bread recipe and then realized that, with just a few changes, I could combine the two and create a Banana Brown Bread - something I've never done before.  The best of both worlds!

I made this for le goûter that afternoon, and it was even better the next day, toasted for breakfast.  Not too overly sweet, like traditional Banana Bread.  Just a little bit tangy, with that molasses-y bite, like Brown Bread.  Perfect.

Banana Brown Bread

1 cup whole wheat flour
1/3 cup all purpose flour (or more whole wheat flour)
1/3 cup old fashioned rolled oats
3/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
5 Tbsp unsalted butter, room temperature
1/3 cup unrefined, fine sugar
1/4 cup molasses
2 large eggs, room temperature
3 very ripe bananas, mashed
1 tsp pure vanilla extract

Preheat your oven to 350 F (180 C).  Butter and flour a 6 cup loaf pan. 

Whisk together the flours, oatmeal, salt, baking soda, and baking powder.  Set aside.  In a large bowl beat the butter, sugar, and molasses until well combined and fluffy.  Beat the flour mixture into the butter, then add the eggs, bananas, and vanilla.  Mix until just combined.  Pour the batter into the prepared pan and spread evenly.  Sprinkle the top with a little extra rolled oats to decorate.  Bake 55 - 60 minutes, until a toothpick inserted in the centre comes out clean.  Cool for several minutes in the pan before removing and slicing.

*a note on baking: I live in the mountains at 6000 feet. All of my recipes work well at high altitude. I haven't tested them at lower elevations, but I'd love to know how they turn out. Please contact me if you need help modifying them.

Shared with: Mangia Mondays, Melt in Your Mouth Monday, Monday Mania, Hearth and Soul, Slightly Indulgent Tuesday, Traditional Tuesdays, Nap Time Creations Tasty Tuesday, Tuesday's Tasty Tidbits, Real Food Wednesday, Full Plate Thursday, Pennywise Platter Thursday, Simple Lives Thursday, Feed Your Soul, Sweet Tooth Friday, Family Fresh Meals


  1. This banana bread sounds amazing Rebecca! I am going to have to tweak it into a gluten free version soon- yum!
    You might like some of my muffin recipes that I have posted lately- they are gluten free, but can be made with "regular" flour instead.
    Have a great rest of the week!

    1. Thanks, Andrea! I LOVE muffins so I'm going to have to check out some of your recipes. I've been experimenting with gluten free baking so I can create recipes for my friends with celiac disease. I have a few GF reciped posted here. Thanks for stopping by!

  2. I've saved this recipe to try. It looks amazing and I know my family will love it. Thanks so much for sharing with Hearth and Soul!

  3. Hi Rebecca,
    This is a beautiful Brown Bread and your recipe looks awesome. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. What a lovely brown bread! It looks and sounds delicious. I really like how you combined a sweet banana bread with a savoury brown loaf!