There’s nothing that irritates me more than when I go to search for a ‘healthy’ recipe only to find that although a fruit/veggie or two may be tossed in it’s still loaded with sugars of all kinds and refined flours. In my quest for a healthy banana bread I had a little bit more success than when I tried to find a healthy zucchini bread recipe (so I came up with my No Really, It’s Healthy Zucchini Bread). I’m so happy to share this delicious AND guilt free recipe with you. I love that eating healthy doesn’t have to taste like eating cardboard and I’m here to prove that to you as I deliver good-tasting and good-for-you recipes! The Costco cashiers look at us like we’re nuts every time we stock up on our bananas. We buy probably 6-7 bunches as a time. If I’m going to use them in a recipe I’ve got to snatch them up before they hit the freezer. A couple of weeks ago I teased this on my IG… so the wait is over. And can we just say how beautiful my new Le Creuset loaf pan is? LOVE.
Whole Wheat Banana Nut Bread
This Whole Wheat Banana Nut Bread is a healthy recipe that actually tastes GOOD!
- 1 1/2 c. whole wheat pastry flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt.
- 1/4 tsp. cinnamon
- 1/2 c. chopped walnuts optional
- 3 tbsp. applesauce
- 4 tsp. plain yogurt
- 1/3 c. honey
- 2 eggs
- 2 very over-ripe bananas
Preheat oven to 350 F.
- Mix flour, baking soda, baking powder, salt in a bowl. In the bowl of your stand mixer, cream applesauce, yogurt, and honey together until smooth. Continue beating and add in flour mixture and bananas.
- Mix well; on the lowest setting stir in nuts. Pour into a 9x5x3" loaf pan (you will either want to grease lightly or line with parchment paper).
- Bake approx. 45 minutes until toothpick inserted comes out clean. Turn onto rack to cool. Enjoy!
[My 2 Cents]
I've mentioned several times about wanting to eliminate white flour and white sugar from my cooking. Over the last year I've made many changes to help the process along and at the beginning of the year I removed white flour and white sugar all together from our home. I'm happy to say that so far I haven't even missed it! It's amazing how the whole wheat flour has slid in and replaced the white flour almost effortlessly without hardly and notice. The flavor is still wonderful and I love knowing that I'm treating my body right. If you missed it and want tips on where you can start in your own kitchen, check out my Getting Healthy in 2014: Kitchen Basics Part 1 and Part 2. I'm working on Part 3 and will have that for you shortly!
Adapted from Eliza's Edibles