Whole Wheat Banana Bread

 Wow, it has been almost two years since I have posted on this blog!  I still enjoy trying new recipes but have been a slacker at posting about them! So, today I am sharing a recipe I found for a healthier banana bread.  It is made with whole wheat flour, honey, and brown sugar. I personally like it better than regular banana bread made with regular flour and white sugar! I hope you enjoy as much as I did. 

                                              Whole Wheat Banana Bread

Ingredients

• 3 medium bananas mashed (about 1 1/4 cups, heaping)
• 6 Tablespoons (90g) unsweetened applesauce*
• 2 large eggs
• 1/4 cup (72g) 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 (spoon and leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2/3 cup (67g) chopped walnuts

Instructions

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.

1. 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.
2. 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.
3. 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.
4. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing and serving.
5. 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.

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Notes

1. 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.
2. Muffins: Use this banana bread recipe to make about 2 dozen 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! 
3. Applesauce: If needed, melted coconut oil (or canola or vegetable oils) can be used instead of applesauce.
4. Sweetener: Pure maple syrup or agave can be used instead of honey and coconut sugar can be used instead of brown sugar.
5. Milk: I use skim milk, but any milk fat is OK. Nondairy milks work too!

*Recipe from Sally’s Baking Addiction.*