Is it just me or does it seem like the window to eat a perfect banana is about 5 minutes? Even when I buy them green at the store somehow it always seems like they are almost brown by the time they even reach my counter. I decided to take a look at my favorite banana bread recipe and cut out some of the processed ingredients. The result is a better for you banana bread that is still moist and delicious!
I used King Arthur Whole Wheat flour instead of all-purpose white, substituted unsweetened organic applesauce for the vegetable oil, and relied on the natural sweetness of the ripe bananas with a little added honey instead of adding granulated sugar. I also added in some Stonyfield Organic Greek yogurt. The flavor is amazing and I don’t miss any of those processed ingredients! I love to toast my banana bread and add a little butter. Would also be good with a fruit or honey butter, or all natural fruit preserves spread on top! Next time I might add a little cinnamon for some extra flavor.
- 2 1/4 cups whole wheat flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3 ripe bananas, mashed
- 1/4 cup plain yogurt
- 1/4 cup honey
- 2 eggs, beaten
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla
- Preheat over to 350 degrees and grease pan using butter and flour. Whisk together the flour, baking soda, and salt. In a separate bowl mix mashed bananas, yogurt, honey, beaten eggs, applesauce, and vanilla. Gradually whisk in the dry ingredients, careful not to overmix. Pour into prepared pan. Bake for 45-50 minutes, or until inserted toothpick comes out clean.
- I used King Arthur Whole Wheat flour, Stonyfield plain greek yogurt, Santa Cruz organic applesauce, and local honey.
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