Hello again – Eva from Eva Bakes here with a healthier banana bread recipe to share with you! We eat a ton of bananas at our house. Usually mid-way through the week, we have to go out and buy more bananas. Occasionally, we will have extra bananas so I throw them in the freezer. We finally had a big enough stash to make banana bread so I got to work.
I’ve made several types of banana bread before – Joanne Chang’s, the “ultimate banana bread,” one with pumpkin cookie butter, one with Greek yogurt, and a basic banana bread. I haven’t made one solely with whole wheat flour yet, so it was time. Of course, I made some healthier substitutions so the bread didn’t contain any oil or butter.
Like all banana breads, this one was super simple to make. And better yet, it’s made in one bowl so it’s easy cleanup.
I could barely tell that this bread was made with whole wheat flour. Sure, it will just slightly drier than a typical banana bread, but not enough for the average person to know the difference. The bread will regain some moisture on the 2nd day and beyond, so it might be best to serve this the day after you bake it. My family and I demolished this bread, and I am already counting the number of frozen bananas in the freezer to see when I can make this again.
- ½ cup unsweetened applesauce
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 medium sized bananas, mashed
- 2 cups whole wheat flour (can substitute with all-purpose)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan and set aside.
- In a large bowl, mix together the applesauce and sugars until the sugars are fully incorporated. Add the eggs and mix well. Then add the vanilla and banana. Add in the flour, cinnamon, nutmeg and salt and mix until just incorporated - do not over mix.
- Transfer the batter to your prepared loaf pan and bake in your preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool before serving. Leftover bread should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. It can also be frozen and thawed.
Source: Inspired by Allrecipes.com
