Banana Bread (More Nutritious Version)

Banana bread is hands down one of my most baked recipes. There always seem to be a couple bananas that don’t get eaten before they start turning a little black. I say the darker the banana, the better the bread.  Once a banana gets too spotty to eat, I’ll throw it in the fridge until I’m ready to make bread with it. This version of banana bread offers more nutrients, more fiber and less sugar and saturated fat. It is super delicious and the perfect snack for someone looking for a healthier option when it comes to baking. 

2 1/2 cups whole wheat flour

1 tsp baking soda

1 tsp salt

1/2 tsp baking powder

1/2 cup sugar

3/4 cup oil (avocado, canola or olive)

1 tsp vanilla

2 large eggs (room temp)

3 overripe bananas/smashed

1 1/2 cups unsweetened applesauce

In a large bowl mix the oil, sugar, eggs, applesauce and vanilla together until smooth and light. Sift in flour, salt, baking soda and baking powder, mixing until just combined. In a small bowl, mash the bananas with a fork until they form a wet paste consistency. Add bananas to mixture until just combined.

Heavily grease two bread loaf pans and evenly split the batter between them. Bake at 350 degrees for 40 minutes. I like to check it at the 35 minute mark, just to see how it’s coming along. Let cool completely before turning out of pans and slicing. Wrap in plastic wrap. This bread also freezes beautifully. Enjoy!