Banana bread is nutritious.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 12 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- ½ cup lightly packed brown sugar
- 2 tablespoons olive oil
- 3 eggs
- ⅓ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ¾ cups mashed bananas
- 1 ¾ cups whole wheat flour
- 1 teaspoon baking soda
- ½ cup chopped walnuts
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Line the bottom of a 9×5-inch nonstick loaf pan with parchment paper.
- Beat brown sugar and oil together in a large bowl until well-blended. Add eggs, applesauce, and vanilla extract; mix well to combine. Stir in mashed bananas. Add whole wheat flour and baking soda; stir until incorporated. Fold walnuts into the batter.
- Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cover loaf with a clean towel and cool on a wire rack for 30 minutes before slicing.
- Bake at 275 to 300 degrees F (135 to 150 degrees C) if you have a convection oven.
Nutrition Facts
| Calories | 185 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 126 mg |
| Sugars | 11 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Love this receipe, the banana bread was moist and delicious, going to make again.
I made the recipe with white flour and it was delicious. Much more nutritious than my normal banana bread recipe.
This is my 3rd time making this and my favorite as it is not too sweet but tasty, and a healthy way to use those over ripe bananas. My family gives it a thumbs up too!
Very moist, but not sweet enough. Just okay.
Very good taste and moist. Made a double batch for two loaves. Substituted 1/4 cup each of applesauce and fresh loquats for 1/2 cup of mashed banana since I was short on the banana. Also I added 1 cup of semisweet chocolate chips instead of the walnuts.
Turned out awesome
I substituted whole milk plain yogurt for the applesauce. More probiotic and less sugar. I also used Swerve brown sugar
Delicious, wholesome, and easy. I switched the brown sugar to coconut sugar and added a few dates. Also used sprouted whole wheat flour. Nutritious and delicious!
I needed a whole wheat recipe for banana bread and this was perfect! It’s nice and moist. The only change I made was to use coconut oil instead of olive oil. My kids loved it too and didn’t even care that it was whole what flour (and trust me, they ALWAYS care).
Not too sweet. Very moist. I would make it again.
8.7.16 I’m typically not crazy about banana bread made with whole wheat flour, but this recipe turned out fairly well. Baked in 3 mini loaf pans for 35 minutes, it’s plenty moist, light in texture, flavorful, and certainly breaks down better nutritionally than many banana bread recipes. It’s a compromise for me, but it’s one I can make. Thanks for sharing your recipe.