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Yeah… I know that’s not spelled quite correctly, but…. it gets the point across, right? Oh, and you only get a pic of half the loaf because banana bread lasts for about two seconds in my house! So… yes, there’s some sugar in this, and some optional chocolate chips, but…. everything in moderation! Plus, it beats the recipes with a cup of butter or oil!
Usually when I’m making banana bread, it’s kind of a little of this, a little of that, thrown together into a recipe so I kind of had to retrace my steps a bit to get this one down on paper- so to speak. So here it goes…. feel free to tweak and add nuts if you wish or remove the chocolate chips… make it your own!
Ingredients
- 1/2 Teaspoon Cinnamon
- 1 Teaspoon Baking Soda
- Pinch of Salt
- 2 Cups Whole Wheat Flour (or do half whole wheat, half all-purpose flour, or half whole wheat, half almond flour, or even ALL almond flour)
- 1/4 Cup Honey
- 1/4 Cup Brown Sugar
- 1/3 Cup Unsweetened Applesauce
- 1 Tablespoon Coconut Oil (melted)
- 3-4 Overly Ripe Bananas
- 2 Eggs
- 1/2 Cup Nonfat Milk or Unsweetened Almond Milk
- 1 Teaspoon Vanilla
- 1/2 Cup Add-ins (optional)- Chocolate Chips, Walnuts, Cocoa Nibs, etc
Directions
- Spray a loaf pan with non-stick cooking oil (I like coconut oil for this)
- Pre-heat oven to 350 degrees.
- In a medium bowl, stir together cinnamon, baking soda, salt, and flour. Set aside.
- In a mixer bowl, blend together on medium-low speed honey, brown sugar, applesauce, melted coconut oil, bananas, eggs, milk, and vanilla until smooth.
- Add flour to mixer bowl 1 cup at a time and blend on low speed between each cup until incorporated.
- If adding chocolate chips or nuts, stir them in at this point.
- Pour into prepared loaf pan.
- Bake in preheated oven for 50-55 minutes until a toothpick comes out mostly clean and top is golden brown.
- Let bread cool in the pan until it’s cooled completely.