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Whole Wheat Healthy Banana Bread Recipe

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4.3 from 1 review

This Whole Wheat Healthy Banana Bread is a moist, flavorful loaf made with mashed ripe bananas, whole wheat flour, and naturally sweetened with honey and applesauce. Perfect for a nutritious breakfast or a wholesome snack, this banana bread combines the goodness of whole grains and nuts, baked to perfection with a touch of warm cinnamon.

  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf (about 10-12 servings)

Ingredients

Wet Ingredients

  • 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

Dry Ingredients

  • 1 and 3/4 cups (220g) whole wheat flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Add-ins

  • 2/3 cup (67g) chopped walnuts

Instructions

  1. Prepare the oven and pan: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). This helps prevent the bread top from browning too early. Spray a 9×5-inch loaf pan with non-stick spray and set aside.
  2. Mix wet ingredients: Using an electric mixer or by hand, beat the mashed bananas, applesauce, and eggs together until combined. Add honey, brown sugar, milk, and vanilla extract, then beat again on medium-high speed until thoroughly mixed.
  3. Combine dry ingredients: Whisk together the whole wheat flour, baking soda, ground cinnamon, and salt in a separate bowl. Gradually add these dry ingredients to the wet mixture and beat on medium speed or stir by hand until just combined. Fold in the chopped walnuts gently.
  4. Bake the banana bread: Pour the batter into the prepared loaf pan. Bake for 60-65 minutes at 350°F (177°C), loosely covering the top with aluminum foil halfway through baking to avoid excessive browning. Begin checking for doneness at 55 minutes by inserting a toothpick in the center; it should come out clean or with just a few small moist crumbs.
  5. Cool the bread: Remove the bread from the oven and allow it to cool completely in the pan on a wire rack before slicing and serving. Cooling helps the structure to set and flavors to develop.
  6. Storage tips: Cover the banana bread and store at room temperature for up to 2 days or refrigerate for up to 1 week. It tastes best on the second day after flavors have melded.

Notes

  • You can substitute the walnuts with other nuts or omit them for a nut-free version.
  • Using whole wheat flour increases fiber content and adds a nutty flavor.
  • The applesauce helps keep the bread moist without added fat.
  • Adjust sweetness by varying the amount of honey and brown sugar according to taste.
  • Covering the loaf halfway through baking prevents the top from burning while ensuring the bread cooks through.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://dishiary.com/whole-wheat-healthy-banana-bread-recipe/