Whole Wheat Healthy Banana Bread

As seen on

Sally’s

Total Time

1 hour, 30 minutes

Prep Time

15 minutes

Cook Time

1 hour

Rating

(95)

Ingredients

1 loaf

1 and 1/4 cups (288g) mashed bananas (about 3 medium or 2 large ripe bananas)
6 Tablespoons (90g) unsweetened applesauce*
2 large eggs
1/4 cup (85g) honey*
1/4 cup (50g) packed light or dark brown sugar*
1/3 cup (80ml) milk*
2 teaspoons pure vanilla extract
1 and 3/4 cups (220g) whole wheat flour (spooned & leveled)
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup (67g) chopped walnuts

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Preparation

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Step 1

Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9×5-inch loaf pan with non-stick spray. Set aside.

Step 2

You can use an electric mixer or mix everything by hand. I like to use an electric mixer because I use it to mash the bananas. Using a handheld or stand mixer fitted with a paddle or whisk attachment on medium-high speed, beat the mashed bananas, applesauce, and eggs together until combined. (Or whisk by hand.) Add the honey, brown sugar, milk, and vanilla extract. Beat on medium-high speed (or whisk) until combined. Set aside.

Step 3

Whisk the flour, baking soda, cinnamon, and salt together. Pour into the wet ingredients and beat on medium speed (or by hand) until combined. Fold in the walnuts.

Step 4

Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.

Step 5

Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing and serving.

Step 6

Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.

Chef’s notes

Freezing Instructions:

The best way to freeze quick bread is to tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil. Place wrapped banana bread in a large freezer-friendly storage bag or reusable container. Freeze up to 3 months. Thaw overnight in the refrigerator before serving.

Special Tools:

9×5-inch Loaf Pan | Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Cooling Rack

Muffins:

Use this banana bread recipe to make about 18 muffins. Pour the batter into a lined or greased muffin pan and bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for the muffins is about 22-23 minutes. The initial burst of hot air helps those muffins rise nice and tall!

Frozen Bananas:

You can use thawed frozen bananas in this recipe. Thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing.

Applesauce:

If needed, melted coconut oil (or canola or vegetable oils) can be used instead of applesauce.

Sweetener:

Pure maple syrup or agave can be used instead of honey and coconut sugar can be used instead of brown sugar.

Milk:

I use skim milk, but any milk fat is OK. Nondairy milks work too!

Categories

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Seasonal Recipes

Skill Level

other

Whole Wheat Healthy Banana Bread

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Chef’s notes

More recipes by Sally’s