I dislike bananas. A lot. The texture of them makes me sick to my stomach. On the rare occasion that I do buy them, they usually just sit until they’re disgustingly brown. What to do? Make banana bread, of course! I’m a huge fan of little or no fat in my cooking and I’ve been making an attempt to use more whole wheat flour as well. I guess I’m finally admitting it – I’m a nutrition freak. I guess my schooling taught me well! In the past I’ve tried posting recipes that the “average” person would like, but it’s taking way too much effort to make meals that I know aren’t good for me. Better eating means better running, and it requires so little effort! Trust me, the foods tastes just as good as the full-fat, full-sugar versions.
I recently had a discussion with a friend about how frustrating it can be to cook (and bake) with whole wheat flour. I closed my eyes, crossed my fingers, and hoped this bread wouldn’t come out super dense, gummy, or brick-like. I’m glad to say that it actually tastes pretty darn good!!
Healthier Banana Bread
1/2 cup unsweetened applesauce
2/3 cup brown sugar
1 1/2 cups over-ripe banana, mashed (about 3 large bananas)
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/4 cup chocolate chips and/or chopped walnuts, optional
- Preheat oven to 350°F. Grease and flour an 8.5″x4.5″ loaf pan or 8 mini loaf pans.
- In medium bowl, mix together applesauce and brown sugar until well combined.
- Beat in eggs and then bananas. Add flours, baking soda, chocolate chips and walnuts, mixing by hand until just combined.*
- Pour batter into loaf pan, or divide evenly into mini loaf pans.
- Bake for 1 hour (large loaf) or minutes (mini loaf pans), or until toothpick inserted into center comes out clean. Let cool in pan for 15 minutes before removing to cooling rack.