How to Make Healthy Whole Grain Banana Breads

Banana bread made with applesauce only requires minimal additional sugar to satisfy the sweet tooth.

Conventional banana bread is rich in sugar, fat and calories. It may be enjoyed with breakfast or brunch, as a snack, or even as an accompaniment to a savory soup. If you are a fan of banana bread, you already know there are healthier food choices. You can, however, make a few substitutions for standard ingredients to bake whole grain banana bread that is high on flavor as well as nutritional value.

Things You'll Need

• 2 to 3 large ripe bananas
• Brown paper bag
• 9 inch by 5 inch loaf pan
• 1-1/2 cups whole wheat flour
• 1/2 cup sugar
• 1 tsp. baking powder
• 1/4 tsp. salt (optional)
• 1/4 tsp. baking soda
• 2 to 3 large bananas
• 2 eggs
• Cooling rack

Instructions

1. Purchase 2 to 3 large bananas a few days ahead and allow them to ripen in a brown paper bag. Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9 inch by 5 inch loaf pan. If you prefer, use 4 mini loaf pans, 4-1/2 inch by 2-1/2 inch.

2. Measure and sift 1-1/2 cups whole grain wheat flour into a large bowl. Stir in 1/2 cup sugar, 1 tsp. baking powder, 1/2 tsp. salt and 1/4 tsp. baking soda and combine well.

3. Peel and mash 2 large bananas with a fork until creamy. If you have less than 1 cup, add additional bananas. Slightly beat 2 eggs. With large wooden spoon, stir in the bananas and eggs just until blended. Do not overmix.

4. Spread batter in loaf pan. Bake for 55 minutes to 1 hour, or 20 to 25 minutes for mini loaves. Insert a toothpick in the middle. If it comes out clean, the bread is done. If not, return the loaf to the oven for a few minutes, watching carefully to prevent burning. Remove from the oven when done. Do not over-bake or the bread will be dry.

5. Cool the banana bread in the pan for 10 minutes on a wire cooling rack. Run a knife around the edges and tap the bottom of the pan firmly on the counter to loosen. Invert the pan to remove the loaf. Allow it to cool completely on a rack.

Tips & Warnings

• Ripen bananas until black in color. They will mash more thoroughly and be sweeter. Buy extra bananas in case of spoilage. Freeze leftover bananas for smoothies. Whole grain banana bread is better when prepared a day ahead of serving. If you prefer lighter bread, add 1 tbsp. gluten flour to the dry ingredients. You can substitute 1/2 cup honey for the sugar added to the wet ingredients. If you use honey, however, reduce the applesauce by a tablespoon and bake the bread about 7 minutes more. Applesauce is a healthier alternative to oil or shortening and does not significantly alter the taste. Make an even healthier bread by replacing 2 eggs with 1/2 cup liquid egg replacer.

References

• The Good Housekeeping Cookbook; 1973
• Wheat Foods Council: Flour Differences and Whole Wheat Substitutions