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!
Whole Wheat Banana Bread
Adapted from a recipe by Joy The Baker
Yield: Makes 2 8×4-inch loaves
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
- 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.
- 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.
- 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.
- Divide the batter between the two prepared baking pans and top with sliced almonds.
- 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.
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