Nutritious Comfort with Every Slice
This Whole Grain Inulin Banana Bread stands at the pinnacle of high fibre baking recipes—moist, tender, and bursting with natural banana sweetness while delivering impressive nutritional benefits. Unlike many dense, heavy high fibre baking recipes, this loaf achieves the perfect balance of wholesome ingredients and irresistible texture. The hearty whole grains create a satisfying base, while miNATURALS Inulin Powder enhances both flavor and digestive wellness. Perfect for breakfast, snacking, or a mindful dessert, this banana bread proves why high fibre baking recipes deserve a central place in your culinary repertoire.
Ingredients:
- 3 medium ripe bananas, mashed (about 1½ cups)
- 2 large eggs
- ⅓ cup olive oil or melted coconut oil
- ⅓ cup maple syrup or honey
- ¼ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- ½ cup oat flour (blend rolled oats in a food processor)
- 2 tablespoons miNATURALS Inulin Powder
- 2 tablespoons ground flaxseed
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ⅓ cup chopped walnuts, plus extra for topping
- 2 tablespoons hemp seeds (optional)
Instructions:
Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal. In a large bowl, mash the ripe bananas until smooth. The natural moisture from bananas is key to successful high fibre baking recipes, ensuring the final product remains tender despite the fiber-rich ingredients.
Add the eggs, oil, maple syrup, yogurt, and vanilla to the mashed bananas, whisking until well combined. This wet mixture provides the perfect amount of moisture to activate the fiber components in this high fibre baking recipe.
In a separate bowl, whisk together the whole wheat flour, oat flour, miNATURALS Inulin Powder, ground flaxseed, baking powder, baking soda, salt, cinnamon, and nutmeg. This carefully balanced blend of ingredients is what sets superior high fibre baking recipes apart from the rest.
Gradually add the dry ingredients to the banana mixture, stirring until just combined. Overmixing is particularly detrimental in high fibre baking recipes, as it can develop the gluten and create a tough texture.
Fold in the chopped walnuts and hemp seeds if using. The nuts not only add texture and flavor but contribute healthy fats that help your body absorb the fat-soluble vitamins present in this nutrient-dense bread.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle with additional chopped walnuts if desired. Unlike many high fibre baking recipes that yield dense, flat results, this batter will rise beautifully while baking.
Bake for 50-55 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent with foil for the last 15 minutes of baking—a common technique in high fibre baking recipes to prevent over-browning.
Allow the bread to cool in the pan for 10 minutes before using the parchment overhang to lift it out onto a wire rack to cool completely. This cooling period is crucial in high fibre baking recipes, as it allows the structure to set properly while the fibers continue to absorb moisture.
This Whole Grain Inulin Banana Bread showcases how delicious high fibre baking recipes can be—store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze slices for up to 3 months for a nutritious treat that’s always ready to enjoy.
