I love my old banana bread recipe. But I wanted to give it a healthy boost. It took some tweaking but this one is a keeper!
I replaced some of the sugar with applesauce. I tried making it with no sugar and played around with honey and applesauce but the texture and flavor just isn’t right. And I wanted it to actually be eaten as well, so I settled with reducing the sugar in the end. Adding yogurt helps make a more tender loaf as well. Plus with the added yogurt and applesauce I could reduce the butter by half.
The other change is using whole grain flour. You could use regular whole wheat flour and even though I grind my own white whole wheat flour when making quick breads or any non yeasted recipes using a whole wheat pastry flour is your best choice. It is still whole grain but has a finer grind and is lower in gluten (which you don’t need for quick breads, pancakes, etc.) I keep a few bags in my freezer at all times.
I added some spices which you could leave out if desired but I really liked the addition.
All in all, this has replaced my old recipe to be a new favorite! And if your kids are bored right now banana bread is a great beginner recipe to teach them how to cook!
Whole Wheat Banana Bread
Ingredients
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1/4 cup applesauce
- 1/4 cup plain yogurt
- 1 teaspoon vanilla
- 1 cup mashed bananas (approx 3)
- 2 eggs
- 1 teaspoon baking soda
- 1 1/2 cups whole wheat pastry flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 1/2 cup chocolate chips or chopped walnuts, optional
Instructions
- Beat butter and sugar together in a medium bowl until smooth.
- Stir in applesauce, yogurt, vanilla, bananas, and eggs until incorporated.
- Mix flour, salt, spices, and baking soda together in a small bowl, then stir into batter.
- Stir in nuts or chocolate chips if using.
- Spread in a lightly greased 9 by 5 inch loaf pan.
- Bake at 350 degrees for 55 to 60 minutes.
