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Whole Wheat Banana Bread

Whole Wheat Banana Bread
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A healthier take on classic banana bread, this recipe uses whole wheat flour for added fiber and is naturally sweetened with bananas and maple syrup or honey.

Ingredients

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  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon (optional)
  • 3 ripe large bananas, mashed
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup or honey
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
  2. In a medium bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon (if using).
  3. In a large bowl, combine the mashed bananas, applesauce, maple syrup (or honey), egg, and vanilla extract. Mix well.
  4. Add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix. Fold in nuts if using.
  5. Pour the batter into the prepared loaf pan and spread evenly.
  6. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Slice and serve.

Notes

  • Using very ripe bananas will result in a sweeter and more flavorful bread.
  • For a dairy-free version, ensure your maple syrup is used and omit any dairy-based additions.
  • This bread can be stored at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to a week.

Nutrition

Find it online: https://www.masterthecook.com/whole-wheat-banana-bread/