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
This is a wonderful banana bread recipe, utilizing applesauce, honey, and whole wheat flour to change up the more traditional recipe routine and pack a little extra nutritional punch. It's tender, sweet, and moist. Perfect warmed with a nice pat of butter and your morning coffee! 

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

  1. Preheat oven to 350 degrees.
  2. 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.
  3. In a medium bowl, combine your dry ingredients: flour, baking soda, cinnamon, and salt. Whisk to combine.
  4. 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.
  5. Spray a loaf pan with nonstick cooking or baker's spray and scrape the bread batter into the prepared pan.
  6. 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.
  7. Allow to cool before slicing and serving. 

Recipe adapted from Sally's Baking Addiction


  1. Now I'm jonesin' for some banana bread. Luckily I always have some ripe bananas in the freezer.


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