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Two thick slices of moist Healthy Banana Bread with Whole Wheat featuring visible walnuts on a white plate.

Healthy Whole Wheat Banana Bread

  • Author: Emma
  • Total Time: 75 min
  • Yield: 1 loaf 1x
  • Diet: Vegetarian

Description

A moist and nutritious banana bread recipe using whole wheat flour, applesauce, and natural sweeteners.

Ingredients

Scale
  • 1 and 1/4 cups mashed bananas (about 3 medium or 2 large ripe bananas)
  • 6 Tablespoons unsweetened applesauce
  • 2 large eggs
  • 1/4 cup packed light or dark brown sugar
  • 1/4 cup honey
  • 1/3 cup milk
  • 2 teaspoons pure vanilla extract
  • 1 and 3/4 cups whole wheat flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2/3 cup chopped walnuts

Instructions

  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9×5-inch loaf pan with non-stick spray and set it aside.
  2. Beat the mashed bananas, applesauce, and eggs together until combined using an electric mixer or by hand.
  3. Add the honey, brown sugar, milk, and vanilla extract. Beat or whisk until combined. Set the mixture aside.
  4. Whisk the flour, baking soda, cinnamon, and salt together in a separate bowl.
  5. Pour the dry ingredients into the wet ingredients and beat on medium speed or whisk by hand until just combined. Fold in the walnuts.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 60-65 minutes. Cover the bread loosely with aluminum foil halfway through baking to prevent the top from browning too much.
  8. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. Begin checking around the 55 minute mark.
  9. Remove the bread from the oven and allow it to cool completely in the pan set on a wire rack before slicing.
  10. Cover and store the banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.

Notes

  • To freeze, tightly wrap the loaf or slices in 2-3 layers of plastic wrap or aluminum foil, then place in a freezer bag. Thaw overnight in the refrigerator.
  • For muffins, pour batter into a lined or greased muffin pan. Bake for 5 minutes at 425°F (218°C), then reduce the oven temperature to 350°F (177°C) and bake for an additional 16-17 minutes.
  • If you use thawed frozen bananas, drain off any excess liquid before mashing.
  • You can substitute melted coconut oil, canola oil, or vegetable oil for the applesauce.
  • Use pure maple syrup or agave instead of honey, and coconut sugar instead of brown sugar if desired.
  • You can use any milk fat or nondairy milk.
  • Prep Time: 15 min
  • Cook Time: 60 min
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 200
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 30mg

Keywords: Healthy Banana Bread, Whole Wheat Banana Bread, Quick Banana Bread, Moist Banana Bread, Homemade Banana Bread, Ripe Banana Recipes, Whole Wheat Baking, Balanced Baking

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Find it online: https://senarecipes.com/healthy-banana-bread-with-whole-wheat/