Ripe bananas are taking over your freezer. What should you do? Make banana bread, of course!
I can’t think of many other recipes that are a better use for ripe bananas. Banana bread is a hit in my house.
I’ve adapted my favorite banana bread recipe from a Better Homes and Gardens cookbook, to include whole wheat flour and a few other healthy substitutes, including pure cane sugar instead of refined sugar, and applesauce instead of oil.
I hope you enjoy it as much as my family did!
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Yield: 1 loaf
2 cups whole wheat flour (I used super fine ground whole wheat flour)
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ tsp ground cinnamon
1/8 tsp ground nutmeg
2 eggs, beaten
1 ½ cups mashed ripe banana (5 medium)
1 cup pure cane sugar (or ½ cup honey and ½ cup cane sugar)
½ cup applesauce (you can also use butter or your favorite oil)
¼ cup chopped walnuts (optional)
- Preheat your oven to 350 degrees. Greese the bottom of two loaf pans. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a “well” in the center and set aside.
- In another bowl, combine the eggs, mashed banana, sugar, and applesauce. Add the banana mixture to the dry ingredients and stir until just moistened. Your batter will be lumpy. Gently mix in the walnuts if desired. Poor the batter evenly into your loaf pans.
- Bake for 45 minutes or until toothpick inserted into the bread comes out clean. Let cool. Serve warm or at room temperature, plain or with butter on top.
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