Whole Wheat Banana Bread #NationalWholeGrainsMonth
September is National Rice and National Whole Grains Month. The fourth week of September is National Wild Rice Week. Whole grains are nutritious and are great to make delicious food right from appetizers, salads, breads, and main courses to desserts. In our #FestiveFoodies, we are celebrating the grains this month by sharing our favorite recipes showcasing any grains and Radha of Magical Ingredients is hosting this event. We are sharing 30 different recipes using whole grains and join us in the celebration.
Wednesday Wholegrain Recipes
- Sorghum and Spinach Roti by Magical Ingredients
- Couscous with Summer Squash, Mint and Pistachios by A Day in the Life on the Farm
- Chocolate Chip Coconut Chewy Granola Bars by ThatRecipe
- Pork Burrito Bowl by Jen Around the World
- One Pan Honey Sriracha Ground Chicken, Broccoli, and Rice Bowls by Hezzi-D’s Books and Cooks
- Easy Pesto Rice by Leftovers Then Breakfast
- Whole Wheat Banana Bread by Making Miracles
Whole Wheat Banana Bread
3 medium ripe bananas, mashed
6 TBS unsweetened applesauce
2 large eggs
1/4 cup honey
1/4 cup packed brown sugar
1/3 cup milk
2 teaspoons vanilla extract
1 3/4 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
- Preheat oven to 350 degrees.
- Add the mashed bananas to the bowl of a stand mixer (your mixer can mash them up for you if you!), add the unsweetened applesauce and blend with the bananas. Blend in the eggs, 1 at a time until well incorporated. Next add in the honey and brown sugar and blend. Add the milk and vanilla extract and blend until evenly combined.
- In a medium bowl, combine your dry ingredients: flour, baking soda, cinnamon, and salt. Whisk to combine.
- Add the dry ingredients into the mixer and blend on low speed until just combined. Finish scraping down the sides and bottom of the bowl and blend in any remaining dry ingredients with a spatula by hand.
- Spray a loaf pan with nonstick cooking or baker's spray and scrape the bread batter into the prepared pan.
- Bake in the preheated oven 55-60 minutes, or until a skewer or toothpick inserted into the center comes out clean. Cool in the pan about 15 minutes before carefully turning out to complete cooling on a wire rack.
- Allow to cool before slicing and serving.
Recipe adapted from Sally's Baking Addiction