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Whole Grains, Dairy-Free
Ready in 55 minutes
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Every Friday morning, I wake up, head downstairs, put the kettle on to boil for coffee, and start making banana bread. Fridays are what we call “Family Day” in our house, which means no work, no chores, no emails, no homework. Just us doing fun stuff as a family. And we start off Family Day each week with a pot of coffee and a loaf of hot banana bread.
Why are Fridays banana bread day? Well, we always seem to have 2-3 ripe bananas on Fridays (leftover from the then-green bunch I bought at the grocery store the previous weekend). In theory, I could just buy fewer bananas each week, but I’m a pretty big fan of this banana bread tradition, so I’ll keep buying my big ole bunch each week.
Since we’re eating banana bread on a regular basis, instead of as an occasional treat, I’ve been working on perfecting a healthier version of the cake-like, sugar-bomb banana bread we are all so used to loving. That kind of banana bread is awesome, but not so awesome when you eat a whole loaf of banana bread in a couple of days (we’re lucky if it makes it through the weekend).
My version is 100% whole wheat, naturally sweetened using bananas, applesauce, and maple syrup, and uses coconut oil and walnuts for some super healthy fats. Which, I know, sounds kinda like biting into banana-flavored cardboard—but it’s actually incredibly moist, tender, and still lightly sweet. And of course, it’s packed with yummy banana flavor.
And because on my day off, I quite enjoy being lazy and not doing any dishes, the batter for this bread all comes together in one bowl. No sifting or incorporating in increments or whisking eggs. None of that. Dump it all in. Mix. Pour. Bake. Nom!
This recipe is incredibly forgiving, which means there is a ton of opportunity for adapting. Throw in a handful of chocolate chips or dried cranberries. Swap out the applesauce for pumpkin puree. Don’t want to use all whole wheat flour? Don’t! Hate walnuts? Leave ’em out. Want to use cane sugar instead of maple syrup? Go for it. Have fun! It’s really hard to mess it up. I promise. Enjoy.
This healthy Whole Wheat Banana Bread is made with 100% whole grains and naturally sweetened. Plus, it all comes together in one bowl!
This is a lightly sweet banana bread. If you like a sweeter bread, add in 1/4 or more of cane sugar or granulated sugar.
If you like a more moist and dense banana bread, undercook your bread by 4-5 minutes (until a toothpick inserted into the middle doesn’t come out completely clean, but isn’t super goopy). And then let it cool completely before slicing.
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Yum! I make something similar (don’t often use a recipe but the ingredients are more or less the same as yours!) and its great as a lunchbox filler too. Totally with you on the extra bananas trend!
It looks delicious! Banana bread baking makes the whole house smell good.
YUMM! This looks super simple and delicious. Thanks for sharing it :)
I wish I could implement Family Fridays! I’m pinning this bread =)
This looks delicious! I love banana bread and this one seems much healthier. I’ll have to make this for my family. They will love it!
Everyone should have an easy (and healthy!) banana bread recipe in their back pocket. Love this one :)
What a great recipe! I love that you use coconut oil in it. And family day is a great idea. I wish we could pull that off in our house.
yum! this sounds so delicious right now! pinned – thanks for sharing!
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This banana bread look amazing, healthy too!
This looks easy and delicious!
I just made this and it came out great. My family and I love it, very moist and lightly sweetened. I used pumpkin purée as I didn’t have any applesauce available. It was so easy to make….I just pinned this. Thanks for sharing???!
This sounds so good and easy!! I’m not a fan of coconut – I know I’m in the minority! – can I substitute with something else? Thank you!
Melted butter would work just fine. :)
I love this *easy and healthy* recipe and this solves my headaches of left-over bananas.
I just make the bread and love it! I don’t have apple sauce right now, so I use 2% yogurt. I will try with pumpkin puree next time. Thanks!
Can you give the nutrition information?
There are lots of great calorie calculators out there that you can use. Here’s one I like: https://www.caloriecount.com/cc/recipe_analysis.php
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