Toaster Oven Recipe for Whole Grain Banana Bread

A quick internet search for whole grain banana bread recipes will turn up some similiar options. All of those banana bread recipes seem to just simply swap out the refined white flour for whole grain wheat flour. While that does accomplish the goal of eliminating refined grains, it does little for the flavor and texture of the banana bread.
The biggest problem with simply substituting whole grain wheat flour for white flour is that the whole grain wheat flour is denser and drier than refined white flour. If you don't make other changes to compensate for that, the banana bread will also be denser and drier which is not a good thing.  My banana bread recipe splits the flour evenly between two whole grains: whole grain wheat flour and whole grain oat flour. The high gluten level in whole grain wheat flour provides a good, strong structure while the whole grain oat flour is softer in both taste and feel.The lack of gluten in the oat flour makes it a perfect match for the high gluten wheat flour. Baking, just like life, is all about balance.
I use honey to sweeten most of my whole grain baked goods. There are two reasons for this. First, I think honey is the best sweetener you can use, as far as health and nutrition are concerned. Second, honey is very hydroscopic. This means it attracts and traps moisture naturally found in the surrounding atmosphere. This helps your whole grain banana bread stay moist longer.
The third major change in this whole grain banana bread recipe vs traditional banana bread recipes is the choice of cooking fat. Butter is standard in most banana breads, and it does give a delicious flavor to baked goods. The main problem with saturated fat, as far as baking is concerned, is that it is solid at room temperature. This is also true once baked. An unsaturated oil stays liquid and adds a moist feel to baked goods. The problem with just substituting vegetable oil is in the flavor; it doesn't offer much. I use walnut oil in my banana bread. In addition to being loaded with heart healthy omega-3s, the flavor goes incredibly well with bananas.
Ingredients for one loaf of whole grain banana bread
1 cup of whole grain wheat flour
1 cup of whole grain oat flour
1 teaspoon of baking soda
1/2 teaspoon of sea salt
1 teaspoon of ground cinnamon
1/4 teaspoon of freshly grated nutmeg
3 large or 4 medium very ripe bananas
1/2 cup of walnut oil
2 large chicken eggs
1/2 cup of honey
2 teaspoons of pure vanilla extract
1/4 cup of walnuts, roughly chopped
Directions
Heat your toaster oven to 350 degrees F. Grease a 9 x 5 loaf pan and set aside.
Put the whole grain wheat flour, whole grain oat flour, baking soda, sea salt, ground cinnamon and grated nutmeg into a large mixing bowl. Whisk to combine and aerate the dry ingredients.
Put the bananas into the work bowl of your favorite food processor fitted with a multipurpose blade. Process until well puréed. Add the walnut oil. Pulse a few times until combined. Add the chicken eggs, honey and pure vanilla extract. Pulse until combined. Turn the food processor to "on" and let run for 3 minutes.
Add the banana mixture to the mixing bowl with the dry ingredients. Stir until just barely combined. Too much stirring will over-develop the gluten and result in a tough banana bread. No one wants that.
Transfer the batter to the greased loaf pan and top with the chopped walnuts. Bake in your toaster oven until a toothpick inserted in the center comes out clean, this should take about 1 hour. Allow the whole grain banana bread to cool completely before serving.