Molasses Banana Bread
A moist, hearty banana bread with rich molasses and honey flavors, complemented by walnuts. Perfect for breakfast, snacks, or sweet treats for any occasion.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, combine whole wheat flour, dry milk powder (if using), baking powder, and baking soda.
- In a separate bowl, mix melted margarine, dark molasses, honey, and eggs until well combined.
- Add mashed bananas and water to the wet ingredients and mix thoroughly.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in chopped walnuts if using.
- Pour the batter into the prepared loaf pan.
- Bake for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and slicing.
Tips & Substitutions
For a richer flavor, try using blackstrap molasses instead of regular dark molasses. You can replace the walnuts with pecans or omit them for a nut-free version. If you prefer a sweeter bread, increase the honey by a couple of tablespoons. Ensure your bananas are very ripe for optimal sweetness and moisture. This recipe is adaptable for those looking for vegetarian recipes.
Serving Suggestions
Serve slices of molasses banana bread with a pat of butter or a drizzle of honey for added flavor. It pairs beautifully with Mrs. Mckay'S Coffee Cake for a delightful brunch spread. You can also enjoy it alongside fresh fruit or yogurt for a balanced breakfast or snack. This bread makes a great addition to any coffee break.
Storage & Reheating
Store leftover molasses banana bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices in a freezer bag for up to 3 months. To reheat, simply pop a slice in the microwave for 15-20 seconds or toast it for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Molasses Banana Bread contains roughly 322 calories, with 5g protein, 48g carbohydrates, and 13g fat. It is a good source of calcium (17% of the Daily Value), iron (16% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 967mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour in this recipe. However, using whole wheat flour will give you a denser texture and a nuttier flavor. If you choose all-purpose flour, consider adding a tablespoon of ground flaxseed for added nutrition and fiber.
How can I make this recipe vegan?
To make molasses banana bread vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based margarine or oil instead of margarine. Additionally, ensure that the honey is replaced with maple syrup or agave nectar for a fully vegan option.
What can I do if my batter is too thick?
If your batter seems too thick, you can add a little more water, one tablespoon at a time, until it reaches your desired consistency. Be cautious not to add too much, as this can affect the bread's structure. A thicker batter can also be caused by using overly ripe bananas, so balance the moisture accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).