While banana bread can be considered a dessert, it is really acceptable just about any time of day. Since I only like to eat bananas when they are just ripe, I almost always have over ripened bananas laying around. I refuse to throw them out when they can easily be turned into something so delicious, so more often than not you will find banana bread on my kitchen counter.
For years, I always made my grandma’s banana bread recipe. It contains four whole bananas for extreme banana flavor and it is saturated with gooey chocolate chips, at least when I’m involved in the baking process! The problem is that I cringe every time I dump a cup of sugar into it, mostly because I love eating banana bread for breakfast. I will definitely post her recipe at some point, but today I am sharing a much lighter one.
This recipe has less sugar and no butter, making it a great morning treat. I used 1/2 cup of sugar this time, but I may try only 1/4 cup next time because bananas are so sweet to begin with. I even added about 3 tablespoons of ground flax seeds for extra nutrition and there is no difference in the taste or texture. The original recipe calls for a mix of all-purpose and whole wheat flour, but I have also made it with only whole wheat flour and it was great. If you have never tried using white whole wheat flour, I highly recommend it. It has all the same benefits of regular whole wheat flour with a less bitter taste.
Lighter Banana Bread
Yield: one loaf pan
1/3 cup coconut oil, melted
1/2 cup granulated sugar
3/4 cup mashed banana, about two bananas
2 Tbsp. applesauce
3/4 cup white whole wheat flour
1/2 cup all-purpose flour
1/4 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Preheat oven to 350 F. Grease a loaf pan.
Melt the coconut oil in the microwave for about 30 seconds or on the stove at low to medium heat (measure it after it is melted). Combine oil and sugar in a medium sized bowl. Mix until sugar starts to dissolve. Add egg. Then add bananas and applesauce and mix until combined.
Sift together dry ingredients in a separate bowl. Add to wet ingredients. Pour into pan and bake 35-45 minutes or until toothpick comes out clean.
Source: Adapted from Canyon Ranch Recipes