Print

There’s banana bread… and then there’s this banana bread. Rich with cocoa, naturally sweetened, and topped with crushed pistachios for a little crunch, this whole wheat chocolate banana loaf is comfort food at its most wholesome.

But what really sets this recipe apart isn’t just the ingredients, it’s the clay pan.

At Miriam’s Earthen Cookware, our new bread loaf pans are made from 100% pure primary clay, shaped by hand and left completely unglazed. This creates a naturally non-toxic baking environment that promotes even heating, locks in moisture, and helps your baked goods rise and bake more efficiently. In fact, baking in Miriam’s pans means you can:

• Reduce oven temperatures by up to 50 degrees and still get an even bake
• Use up to 1/3 less oil than standard recipes require
• Skip baking powder altogether (which often contains unwanted additives like aluminum)

Instead, this recipe relies on a good whisk and the gentle heat of clay to create lift, no artificial leaveners necessary.

Whole Wheat Chocolate Banana Bread (with Pistachios)

Ingredients:

• 1 1/2 cups whole wheat flour (or Atta flour for a nuttier flavor)
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups mashed ripe bananas (about 3 bananas)
• 2 large eggs
• 1/2 cup avocado, sesame, or coconut oil
• 1/2 cup brown sugar or jaggery syrup
• 1/2 cup crushed pistachios (plus extra for topping, optional)

Instructions:

1. Preheat your oven to 200°F with your MEC loaf pan inside. Once the pan is warm, raise the oven to 350°F.
2. In a large bowl, sift together whole wheat flour, cocoa powder, baking soda, and salt.
3. In another bowl, mash the bananas, then add the eggs, oil, and sugar or jaggery syrup. Whisk thoroughly to incorporate air, this will give the bread natural rise in place of baking powder.
4. Add the dry ingredients to the wet and mix until just combined. Fold in the pistachios.
5. Remove your pre-warmed clay pan from the oven, lightly grease if desired.
6. Pour in the batter, top with extra pistachios if using, and bake for about 35–45 minutes, the loaf should be slightly domed, set up when lightly touched, and a toothpick inserted in the middle comes out clean.
7. Let cool before slicing (if you can wait that long).

Why Clay Makes This Bread Even Better

With conventional pans, it can be tricky to get banana bread just right. Too dense, too dry, or undercooked in the middle. Clay, on the other hand, surrounds the batter with even, radiant heat, which gently lifts the bread and keeps moisture locked in. The result? A soft, rich crumb, deep chocolate flavor, and none of the dryness.

This bread is rich, satisfying, and made with ingredients that love you back. And with the help of Miriam’s pure clay loaf pan, it bakes cleaner, tastes better, and supports your well-being from oven to table.

Tags: easy recipes