Whole Wheat Banana Bread

As much as we love to bake goodies and decadent dishes, we still want to share recipes with you that have a healthier twist. This recipe is no exception. I found 5 pounds of Whole Wheat flour in the pantry. Turns out mom picked it up from the store after I talked her about wanting to make some baked goods with a healthier side to them.  We had plenty bananas and I thought What could it be better and wholesome than Whole Wheat Banana Bread?

I took Joy’s recipe and modified it a bit so it wouldn’t have that much fat: I replaced the vegetable/canola oil with apple sauce, and since I don’t have buttermilk around here, I made it myself (you can find our recipe here). And since I didn’t have any millet around, I added almonds instead. Crunchy almonds seal the deal on top!

Kitty

Whole Wheat Almond Banana Cake

Whole Wheat Banana Bread

Adapted from a recipe by Joy The Baker
Yield: Makes 2 8×4-inch loaves

Ingredients:
½ cup (1 stick) unsalted butter, melted and cooled slightly
½ cup apple sauce
1 cup light brown sugar, packed
½ cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
¾ cup buttermilk
4 medium bananas, mashed
1 ½ cups whole wheat flour
1 ½ cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ cup sliced almonds, more for top

Directions:

  1. Place a rack in the center of the oven and preheat oven to 350ºF. Grease and flour two 8×4 inch loaf pans, and set aside.
  2. In a medium bowl, whisk together butter, apple sauce, sugars, and eggs. Beat until thoroughly incorporated. Whisk in the vanilla, buttermilk, and mashed bananas.  Set aside.
  3. In a large bowl, whisk together flours, salt, baking soda, and cinnamon. Stir in almonds. Create a well in the center of the dry ingredients.  Carefully pour the wet ingredients over the dry ingredients.  Use a spatula to fold the batter together.
  4. Divide the batter between the two prepared baking pans and top with sliced almonds.
  5. Bake for about 1 hour, or until a skewer inserted into the center of the bread comes out clean.  Remove from oven and allow to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.  Banana bread will last, well wrapped at room temperature, for up to five days.

Whole Wheat Almond Banana Cake

Whole Wheat Almond Banana Cake

Whole Wheat Almond Banana Cake

Whole Wheat Almond Banana Cake

Whole Wheat Almond Banana Cake

Whole Wheat Almond Banana Cake

Whole Wheat Almond Banana Cake

Whole Wheat Almond Banana Cake

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