Honey and Whole Wheat Banana Bread

This is my version of Banana Bread that uses some healthier ingredients, like Honey and Whole Wheat Pastry Flour. I also like to use delicate or mild olive oil in my baking insted of butter or highly refined oils. A strong Extra Virgin Olive oil will taste overpowering but the milder one blends in nicely. Feel free to use applesauce instead of oil if you want fat free. Taste wise the health factor is very subtle, really no one will be able to tell the diffrence. This recipe calls for quite a lot of banana, I store them up in my freezer until I have enough. I like to sprinkle the top with Butterless Walnut Struesel Topping.

• Ready In: 1 hr 40 mins
• Serves: 32
• Yields: 3 8x4 loaves

Ingredients

• 5  cups whole wheat pastry flour
• 4  teaspoons baking soda (to neutralize acidity in honey)
• 2  teaspoons cinnamon (optional)
• 1⁄2 teaspoon salt
• 1  cup olive oil (Mild or Delicate)
• 1 1⁄3 cups raw honey
• 4  large eggs
• 4 1⁄2-5  cups  mashed bananas (about 9 overripe small to medium)
• 2  teaspoons vanilla (optional)
• 1 1⁄2 cups chocolate chips (optional)
• 1  cup walnuts (optional)

Directions

1. Combine dry ingredients in a large bowl and set aside.
2. In food processor (or by hand) mix banana, olive oil, honey, eggs and vanilla.
3. Add banana mixture to flour mixture and stir just until combined.
4. Stir in chololate chips and walnuts if desired.
5. Preheat the oven to 325 and grease 3 4x8 loaf pans, evenly divide batter among the pans. (I know this is odd but I preheat the oven last because it gives the banana flavour time to develop for a few minutes before it goes in, I use the time to wash out you bowls and tidy up.)
6. Bake at 325 for about 70 minutes.
7. Let cool for in pans for 20 minutes, then turn onto wire rack to cool.
8. When cool slice and serve or wrap individually and freeze to pack in lunches or impromtu picnics.