This is my go to banana bread recipe I make when our bananas start getting too ripe for our taste. To dress it up for tea I use chocolate or carob chips instead of walnuts and slice into finger lengths for the tea tray.
Never Fail Healthier Banana Bread
This is my go to banana bread recipe I make when our bananas start getting too ripe for our taste. To dress it up for tea I slice into finger lengths for the tea tray. Lord D loves nuts, chips and raisins in his bread.
- 1 3/4 cups whole wheat flour
- 2 tsp. baking powder
- 1/2 tsp baking soda
- 1/2 tsp. salt
- 3/4 cup sugar ((or sugar substitute))
- 2 large eggs
- 3/4 cup unsweetened applesauce
- 3 ripe bananas, mashed
- 1/2-1 cup walnuts ((optional))
- 1/2-1 cup raisins ((optional))
- 1/2 -1 cup mini chocolate chips ((optional))
- Preheat oven to 350 F degrees.
- Prepare 1 large bread pan
- In one bowl combine flour, baking powder, baking soda and salt.
- In another bowl combine sugar, applesauce and eggs. Beat vigorously until frothy.
- Add mashed bananas to the wet ingredients and mix.
- Fold wet ingredients into the dry ingredients.
- Add walnuts and raisins or mini chocolate chips if desired.
- Pour into the loaf pan and bake for 1 hour, until crust is brown. Use toothpick to test.
This will also make 12 yummy muffins, which will take 35 minutes to bake.
If you aren’t motivated to make banana bread as soon as the bananas ripen, peel, slice and put in a ziploc bag and toss in the freezer, marking the number of bananas. When it thaws you really don’t have to mash as it is nice and soft.