Baby Bear's Whole Wheat Banana Bread

""Just right!" Delicious, moist, and wholesome. This bread (a favorite with my brothers) uses no refined grains or sugars. Plus, it uses up those overripe bananas sitting on the counter! White whole wheat flour is made from a softer grain than regular WW, so it has a more tender texture but the same health benefits. Using it allows you to get all the fiber and nutrition of whole grains, but not risk turning out a hard, dry loaf! :) Besides white whole wheat, the bananas, applesauce, and wheat germ ensure that this bread is moist and flavorful. It freezes very well, so eat one loaf now and save the other one for later -- if you have any left over to freeze, that is!"
 
Download
photo by A Messy Cook photo by A Messy Cook
photo by A Messy Cook
photo by A Messy Cook photo by A Messy Cook
Ready In:
1hr 40mins
Ingredients:
10
Yields:
2 loaves
Serves:
24
Advertisement

ingredients

Advertisement

directions

  • Stir together dry ingredients.
  • Beat oil, applesauce, and honey together; add eggs and beat well.
  • Add bananas and beat to combine.
  • Add dry ingredients to wet, alternating with hot water; mix well after each addition.
  • Pour into two greased 5x9 loaf pans; bake at 325 degrees for 60-70 minutes, or until tests done (it takes 75 minutes for me, but I think my oven is messed up, so it may need a shorter amount of time for you).
  • Invert loaves onto wire rack to cool completely.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Wow!!! If I could give this 10 stars, I would. It is SO moist and yummy! I followed the recipe exactly as it is here, I just used a 4 oz. applesauce cup because then there was no measuring needed. One of the best banana breads I have tried!
     
  2. Awesome. Used ground flax seed instead of wheat germ, was very impressed with how well it turned out. My toddler ate almost an entire loaf - BIG HIT!!
     
  3. Messy Cook, this bread is absolutely wonderful! Light, moist, and delicious, with a nice crunchy crust. SO good for you, too! I used light olive oil, 4 oz applesauce (one of those snack cups), and about 2 1/4 cups bananas, just because that's what I had, and part local honey which I was trying to clear out of the pantry. Baked for 55 minutes. The loaves stuck like the dickens so next time I'll line the bottoms of the loaf pans with parchment paper. We always have ripe bananas and this is a great healthy way to use them up. Thanks for sharing the recipe!
     
  4. This sounds really good. Great idea for using those overly ripe bananas!
     
  5. very good! i also added some flax seeds and nuts to mine. its a keeper recipe for sure!
     
Advertisement

Tweaks

  1. This was a pretty tasty healthy bread. I used oats instead of wheat germ and half honey half sugar since I didn't have enough honey. I added 1 extra tbs water to make up for the sugar not having moisture. I also used grapeseed oil instead of olive and made 1 loaf and 1 dozen muffins (cooked for 25 minutes). Not my favorite banana bread but a good healthier option.
     
  2. Awesome. Used ground flax seed instead of wheat germ, was very impressed with how well it turned out. My toddler ate almost an entire loaf - BIG HIT!!
     

RECIPE SUBMITTED BY

My most important characteristic is this: I am a child of God through the gracious work of Jesus Christ! I love to be with my family and friends. Interests? Writing, reading, cooking, dancing, teaching, splashing in puddles...I am an English teacher, wannabe children's author, and a bit of a health nut...and I can't stand high pitched squeaky noises.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes