Just because we’re going a little healthier doesn’t mean the flavor or texture is going to be ruined. I’ve updated my recipe to go half whole wheat flour (although it’s also good with all whole wheat flour), swapped out the oil for apple sauce and decreased the flour and sugar a little bit.
This recipe makes 2 loaves because it goes so fast in our house. It’s quick to make and this way you can freeze a loaf. Just let it cool completely. Then wrap it in plastic wrap and then tightly with aluminum foil. Don’t forget to mark what it is and the date before you freeze it.
My son has become addicted to banana bread. When we were at the produce stand they had a tub of bananas on clearance and it even said make some banana bread on them. I really can’t remember the last time I told the kids no when they asked me to cook or bake them something. It doesn’t happen as much as I’d like anymore lol He likes to eat his bread with peanut butter which I think is brilliant. He puts peanut butter on everything like my Dad. But hubby and I are wondering why we never thought of it ourselves?
- 2½ cups whole wheat flour
- 2½ cups white flour
- 7 tsps baking powder
- 1½ tsp salt
- 8 Tbsp apple sauce
- 1½ cups milk of any kind, dairy, soy, rice, almond
- 2 eggs
- 3 tsps vanilla
- 2 cups finely chopped nuts
- 2+ cups mashed bananas (about 6 medium)
- Preheat oven to 350 degrees.
- Combine flours, baking powder and salt. Mix well.
- Add the rest of the ingredients and mix until all ingredients are wet. You don’t want pockets of dry ingredients in your bread.
- Grease two 9×5 bread pans or four 8×4 pans. I just spray them with cooking spray and make sure to get the corners.
- Bake 55-65 minutes at 350 degrees.