Whole Wheat Banana Nut Bread

I love making banana bread. It’s easy and it’s one of those things you can mix up in one bowl and you don’t even need to use an electric mixer. Perfect for someone like me who does not like doing dishes . So I decided to jazz up the traditional banana bread recipe and make it healthy. Yep, you heard me right, healthy! Perfect for breakfast, rich in fiber and protein. This banana bread will fill you up for hours, and you’ll have enough energy to power through a busy morning.

I used 100% whole wheat flour and flax seed meal, which are low carb and high in fiber and protein.
Instead of butter or oil, I used apple sauce and believe me that did not make this banana bread any less moist. And instead of using white sugar, I used pure honey.  It cannot get any healthier than that!. It’s so yummy and moist with an incredibly crunchy texture from the almonds.

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Whole Wheat Banana Nut Bread Yum

Prep Time

15 minutes

Cook Time

45 minutes

Servings

loaf

Ingredients

• 1¾ cup 100% whole wheat flour
• ¼ cup milled flax seeds
• ½ tsp. cinnamon
• ½ tsp. baking soda
• 2½ tsp. baking powder
• ½ tsp. nutmeg
• ½ tsp. salt
• ½ cup whole almonds chopped
• 2 large eggs
• 2 large bananas overripe
• 1 tsp. vanilla extract
• ¼ cup honey
• ½ cup applesauce

Prep Time 15 minutes Cook Time 45 minutes Servings loaf Ingredients 1¾ cup 100% whole wheat flour ¼ cup milled flax seeds ½ tsp. cinnamon ½ tsp. baking soda 2½ tsp. baking powder ½ tsp. nutmeg ½ tsp. salt ½ cup whole almonds chopped 2 large eggs 2 large bananas overripe 1 tsp. vanilla extract ¼ cup honey ½ cup applesauce

Instructions

1. Preheat your oven to 325 degrees F/ 165 degrees C
2. In a large bowl, mash your bananas. Add the eggs, one at a time, beating well after each addition. Add the brown sugar and mix well until the sugar dissolves. Add the apple sauce and vanilla extract and mix well.
3. Now you can add the dry ingredients except for the chopped pecans. Mix until just combined. Do not overmix.
4. Mix in the chopped pecans or any other nuts of your choice.
5. Pour the batter into the loaf pan and bake for 45-50 minutes until a cake inserter or toothpick comes out with a few crumbs on it.
6. Let it cool in the pan for 10-15 minutes. Then remove it and let it cool completely on a wire rack.

   

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