Moist Grape Flour Banana Bread – a Twist on a Classic

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Moist, flavorful, and packed with fiber, this Moist Grape Flour Banana Bread is a guilt-free indulgence that will leave your taste buds satisfied!

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I received a bag of this interesting grape flour from White Lily.  Of course, I thought of a baking staple which to me is banana bread.  It’s forgiving if the flour is difficult to work with.  Thankfully, this moist grape flour banana bread turned out amazing.  I can’t wait to bake a few more things with this fun flour.

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Where Does Banana Bread Come From?

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Banana bread’s story starts in the United States in the early 20th century. Bananas had become widely available.  Home cooks were eager to experiment with new recipes using these new fruits. At the same time, it was a popular recipe people made to use up overripe bananas and avoid food waste. 

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The first printed banana bread recipes appeared in American cookbooks in the 1930s.  This is mainly due to mass marketing of leavening ingredients like baking powder and baking soda.  This combination made it possible to create quick breads that don’t require yeast for rising. Another reason for its popularity its versatility.  You can stir in nuts, chips, coconut, spices, and even change up your flour to include, you guessed it, grape flour!

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Tips for Storing Overripe Bananas

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You buy bananas that you think you’re going to eat.  Then you wind up not eating them all.  Next think you, they’re starting to get dark spots on them.  Or even worse, they start to turn black.  Don’t toss those overripe bananas! They are perfect for baking.

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You can refrigerate them.  Place the bananas in the fridge to slow down ripening. The skins may darken, but the fruit inside stays sweet and soft.  For longer storage you can freeze them.  I toss the whole banana in a freezer safe bag for a couple of months.  Some peel them or even slice them and freeze the slices on a sheet pan for smoothies.  And some mash their bananas and freeze them in measured portions for easy use in recipes.

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What is Grape Flour and How is it Made?

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Grape flour is a unique and nutrient-dense flour made from the dried skins and seeds of grapes.  This is often the byproduct of winemaking. These skins and seeds are dried, finely ground, and sometimes sifted to create a flavorful flour. The result is a flour that’s rich in color, slightly sweet, and packed with antioxidants.

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I read that in subtle baked goods, you can taste the grapes in the flour.  Of course, I made banana bread, so no subtle flavors there.  You can easily see that it’s slightly darker than regular flour probably due to the wheat in the blend.  It had the same consistency and baked up just like regular flour.

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Grape flour is high in fiber, antioxidants (like resveratrol), vitamins, and minerals.  Most grape flours are naturally gluten-free, making them great for those with gluten sensitivity.  They’re a great way to repurpose the byproduct of other items like grape jelly and wine.  This reduces food waste, making it eco-friendly.

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Incorporating Grape Flour into Your Traditional Banana Bread Recipe

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Grape flour can be easily added to your favorite banana bread recipe. It pairs beautifully with the sweetness of bananas and adds subtle fruitiness. When using grape flour, substitute up to one-third of your usual flour with grape flour. This ensures the bread stays moist and tender while reaping the nutritional benefits and unique flavor.

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Ingredients for This Moist Grape Flour Banana Bread Recipe

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This banana bread uses simple ingredients that you probably have on hand.  Minus the grape flour, of course. 

Pantry ingredients – sugar, vanilla extract, flour, grape flour, salt, baking soda, bananas

Refrigerator ingredients – butter, eggs, yogurt

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Instructions for Making This Banana Bread Recipe

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Preheat your oven to 350°F and grease loaf pan so they’re ready when you are.  Combine the butter with the sugar and beat until creamed.  Add the eggs one at a time making sure to stir after each one.  Stir in the vanilla extract and yogurt until combined.  Finish up the wet ingredients by mashing and stirring in the bananas.

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Combine the dry ingredients in a large mixing bowl and stir with a whisk until combined and no lumps are visible.  Make a well in the center of your dry ingredients and pour in the wet ingredients.  Stir until most of the ingredients are combined but not complete.  Let the batter sit for about 5 minutes and then give one or two more stirs before pouring into your prepared loaf pan.

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Bake at 350 F for 45 to 60 minutes or until a bamboo skewer inserted in the center comes out mostly clean.  The bread will continue to cook as it cools in the pan, so you don’t want the skewer to be completely clean.  This helps keep the bread moist.  Cool the bread in the pan for 5 minutes.  Remove it from the pan and let it cool completely on a wire rack.

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Elevate Your Banana Bread with These Delicious Variations

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I’m sure after a while your family might get tired of the same banana bread.  So, why not put your own spin on this recipe? Kick it up with some spices.  I like adding some gingerbread spice mix to my bread.  It has the perfect amount of warming spices to make it comforting.

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How about adding some other fruits?  Dried cranberries or strawberries would make for a delicious and fruity bread.  Or how about stirring in some orange or lemon zest and juice?  The citrus kick would make this bread vibrant and tasty. Then there’s the slew of nuts.  Walnuts are traditional, but some candied pecans or roasted cashews would be a great crunchy treat.  Or even try some roasted almonds or hazelnuts sprinkled on top for added crunch.

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Which leads me to trying some nut butters in your recipe.  Of course, you’d have to adjust the liquid and flour ratio, but it would be worth trying some pistachio butter or sun butter.  I made a nut butter banana bread with sun butter and it was so good.

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What does this moist grape flour banana bread taste like?

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This banana bread is fabulous!!  I am convinced it’s the flour.  I made sure there was enough liquid to compensate for the grape and wheat flours.  So, it’s more than moist!!  And since there’s whole wheat flour, it’s a great mid-morning or afternoon snack.  I was even eating it as a sweet nibble after lunch.  It is THAT good. 

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 Honestly, just look at it!!  Even after a week, it is still moist and delicious.  You can’t go wrong with this recipe.  If you can’t find grape flour, you can use more whole wheat or all-purpose flour in its place.  Or try some oat flour!

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