Friday, November 16, 2012

Whole Wheat Banana Bread

This banana bread is true to the name "quick bread".  I don't know about you, but I never eat the entire bunch of bananas, so this is the answer to your overripe banana problem.  It is also fat free...except for that butter or cream cheese you choose to slather on.

Whole Wheat Banana Bread


2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, well beaten
3 mashed overripe bananas
1 cup chopped pecans or walnuts (if desired)


Preheat the oven to 350 degrees F.
Lightly grease a 9x5 loaf pan.
In a large bowl, combine the flour, soda and salt.
In a separate bowl, mash the banana and stir in the applesauce and honey.

Mix in the eggs, stirring until well blended.
Pour the banana mixture into the flour mixture and stir just until all ingredients are moistened.  Stir in the nuts last, mixing to evenly distribute.

Pour the batter into the prepared loaf pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes.  Remove from the pan and continue to cool on a wire rack.

Dare you to not have a slice while it is warm from the oven!

Note:  In the case you only have 2 bananas, increase the applesauce to 1 cup and the recipe will work just fine.

...and that's What's Cooking at Cathy's ~ Enjoy!

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About Me

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My career is in IT.  Cooking and photography are among a few of my hobbies. In my spare time, which is most weekends I tie on my apron and exercise my creativity by trying new recipes and adapting them to my tastes. I also have a passion for photography that I incorporate by taking photographs to go along with the recipes I post on my blog.  
I also enjoy travel, both near and abroad. Meeting new people, new experiences and cultures and oh, not to mention the food! I hope you enjoy my blog.