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)
2 eggs
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

1. Preheat oven to 350°F. Grease and flour an 8.5″x4.5″ loaf pan or 8 mini loaf pans.
2. In medium bowl, mix together applesauce and brown sugar until well combined.
3. Beat in eggs and then bananas. Add flours, baking soda, chocolate chips and walnuts, mixing by hand until just combined.*
4. Pour batter into loaf pan, or divide evenly into mini loaf pans.
5. 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.

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.