If you can find a more perfect whole wheat flour banana bread recipe sweetened only with 1/3 cup maple syrup/honey and not using a cup of vegetable oil, feel free to leave it in the comments. Your perfect banana bread should be moist and the top should be cracking, gloss-ing and sticking. And when you take a bite it melts in your mouth. That in my world is a perfect healthy whole wheat banana bread and you are looking at it right now! I also have amazing banana coconut flour bread with peanut butter and banana zucchini muffins with chocolate chunks recipes, if you are looking for a variation banana bread recipe; as well as to-die-for delicious without a cup of oil and simple healthy zucchini bread.
I originally posted this banana bread recipe with applesauce 3 years ago and it called for white flour and 1 cup of brown sugar. Yeah…You can even see in the comments Stephanie tried to make sense to me that 1 cup of sugar, even if it is brown, is not OK. My response to Stephanie was weird…I clearly had nothing to say. Now I (almost) understand why people say “Everyone has their own understanding of “healthy””. 3 years ago I thought if I use no oil the bread is healthy. And brown sugar is healthy too.:)
Good thing is we grow, learn and change with time. And I finally perfected a 2015whole wheat flour banana bread in my books. Believe it or not it took me quite a few tries because apparently taking clean eating banana muffins batter and pouring it in a loaf pan doesn’t produce an epic banana bread. I’m still puzzled why. I understand bread needs more flour but still shouldn’t that existing muffin batter work in a loaf tin if it worked in a muffin tin?! Major confusion.
Your first key to success with banana bread is going bad bananas. Even uglier than I have pictured above. With a lot of brown spots. They make perfectly moist bread with little dark threads throughout. You know those?! That is one of the signs of a good banana bread to me.
This is the rest of the gang…Applesauce from my backyard that I froze in portions. Emergency vanilla extract because I ran out of an organic one and a homemade one is in the making. Aluminum free baking powder…who wants to eat aluminum?! Maple syrup because I am out of my raw honey. And spelt flour…
A few weeks ago I was introduced to these wonderful people from Daybreak Mill from Saskatchewan, that is in Canada, people. I assume not many of you are familiar with our prairies where you can watch your dog run away for 3 days. So, this wonderful family has been producing organic grains, flours and cereal since 1953. That sweetest old man somehow makes me believe I’m getting the best of the best left in this poisoned part of the world. You won’t find Daybreak Mill’s products in big box stores but rather look in smaller local and health food stores in Canada or online. Their spelt flour was amazing in this bread! On my list is to try their einkorn flour which I have personally never heard of. I also have used whole wheat flour which produces a little less fluffier bread which I personally prefer.
This recipe is so simple my 9 year old made this bread following only ingredients list without directions drafted in my phone. The bread came out exceptional. So, you can make it. It is super-duper that good. My Italian neighbour is whipping it up right now too.
Enjoy and stop eating Starbucks.:)
Whole Wheat Flour Banana Bread
- 4 medium very ripe bananas (1 1/2 cups)
- 2 eggs, large
- 1/2 cup applesauce, unsweetened
- 1/3 cup raw honey or maple syrup
- 2 tbsp avocado or coconut oil, melted
- 1 tsp pure vanilla extract
- 2 tsp baking powder, aluminum free
- 1 tsp baking soda
- 1/4 tsp himalayan pink salt
- 2 1/4 cups whole wheat or spelt flour
- Preheat oven to 350 degrees F. Line 9" x 5" loaf pan with unbleached parchment paper.
- In a large bowl, mash bananas with a fork or a masher. Push to a side, add eggs and whisk. Add applesauce, honey, oil, vanilla, baking powder, baking soda and salt; whisk to combine.
- Add flour and stir gently just enough to mix. Pour batter in prepared loaf pan and bake for 50 - 60 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for 15 minutes. Then transfer to a cooling rack to cool off completely. Cut into 10 slices and enjoy.
Servings Per Recipe: 10 slices
Amount Per Serving = 1 slice:
Total Fat: 4.3 g
Cholesterol: 32.7 mg
Sodium: 169.3 mg
Total Carbs: 38.4 g
Sugars: 14 g
Dietary Fiber: 4.3 g
Protein: 5.1 g
WW Points+: 5