I think I could live off banana bread – especially with this lightened version! I grab extra bananas at the store, let them get to that perfect color, and throw them in the freezer. It’s perfect how the sugars develop as the banana darkens because you don’t have to add all the sugar and it makes the bread perfectly moist! Instead of white sugar, this recipe has honey, but I also like either coconut sugar or agave.
Any time of day is great to enjoy banana bread, but I especially like to have it with my morning coffee and afternoon tea. With this recipe, it may be a healthier version, but you don’t sacrifice flavor or texture. The whole wheat flour doesn’t change the crumb and I prefer to avoid refined flour. Any slight changes to more nutrient rich ingredients make a difference! Also, I make two at a time and freeze one.
The extra special bonus is how lovely the banana bread makes your house smell while baking. It will lift your spirits and every person who walks into your home will immediately say how wonderful it smells.
Ingredients
4 medium very ripe bananas (1 ½ – 1 ¾ cups mashed)
2 large eggs
1/2 cup applesauce – unsweetened
1/3 cup honey
2 Tbsp. avocado oil
1 tsp. pure vanilla extract
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 1/4 cups whole wheat flour
Directions
Preheat oven to 350°F.
Line 9×5 loaf pan with unbleached parchment paper.
In a large bowl, mash bananas with a fork or a masher.
Add the eggs, applesauce, honey, oil, vanilla, baking powder, baking soda and salt; whisk to combine.
Add flour and stir gently just enough to mix. Do not overmix.
Pour batter in prepared loaf pan and bake for 50 – 60 minutes or until a toothpick inserted in the middle comes out clean. It may take a little longer but begin checking at 50 minutes. Don’t overbake because it will firm up as it cools. It will be dry if overbaked.
Remove from the oven and let cool for 15 minutes.
Turn the bread out onto a cooling rack to cool completely.
Enjoy!
Notes
• For a quick grab breakfast or snack when you are running out the door, I slice the banana bread and wrap individual slices in plastic wrap or reusable containers. Keep them in the fridge and they are ready to go. I also put them in my kids’ lunches for a sweet treat that won’t make them have a sugar crash!
• The bananas must be overripe – this increases the natural sugar content which is essential. They are also less starchy which you need for a moist texture. Remember, the uglier they look the better (unless they are moldy!)
• If you prefer to use real butter instead of oil, just melt it and use it in place of the oil. I am a believer in real butter, so while I love avocado oil, sometimes I use melted butter!
• Add-Ins: My husband and kids love chocolate chips mixed into the batter. I prefer to add nuts. Fresh or frozen blueberries are incredible too.
• Storing or Freezing: Store: Place in an airtight container and store in the refrigerator for up to 4 days. To freeze wrap in 2 layers of freezer plastic wrap for up to 2 months.