I love snacking. It’s one of the few things I’ve tried giving up, but realize that I just can’t. Besides, everything in moderation, right?
I enjoy all kinds of snacks, really, but one of my all-time favorites is banana bread. Plus, banana bread makes a great breakfast, too. I did cut down on white flour and look for recipes using wheat flour when I can find them.
Banana bread is also a great way to use over-ripened bananas… waste not, want not.
Here’s a whole wheat banana bread recipe that easy and delicious!
2 cups whole wheat flour
1 cup all-purpose flour
1 ½ cups sugar
4 medium overripe bananas, mashed
1/3 cup vegetable oil
1/3 cup applesauce
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
1 teaspoon vanilla extract
Preheat the oven to 350-degrees. Grease and flour 2 (9×5) loaf pan with cooking spray.
In a large mixing bowl, beat together the eggs, bananas, oil, applesauce, and vanilla. Mix in the dry ingredients slowly until the batter is well combined. Pour into the prepared pans.
Bake for 55-65 minutes until a toothpick comes out clean. Cool 10 minutes, before turning out on a wire rack to cool completely before cutting.
Store the leftovers in an airtight container. The extra loaf can be wrapped in plastic and slipped into a freezer bag – store in the freezer for 1 month.
By the way, I don’t consider banana bread a dessert. What’s your favorite snack?