Healthy Banana Bread
Simple, easy, moist, and super healthy banana bread recipe with applesauce, whole wheat flour, maple syrup, and no sugar. Rave reader reviews.
Simple, easy, moist, and super healthy banana bread recipe with applesauce, whole wheat flour, maple syrup, and no sugar. Rave reader reviews.
- Carbohydrate 23.8345994636338 g
- Cholesterol 49.4583333320078 mg
- Fat 19.1477183640687 g
- Fiber 3.85996508860647 g
- Protein 5.0681988902062 g
- Saturated Fat 11.8519881113999 g
- Serving Size 1 1 serving (71g)
- Sodium 149.541205217506 mg
- Sugar 19.9746343750274 g
- Trans Fat 1.46636743741548 g
- Calories 278 calories
Step-by-step
- Preheat oven to 350 degrees F. Line 9 x 5 loaf pan with unbleached parchment paper.
- In a large bowl, mash bananas with a fork or a masher. Add eggs, applesauce, maple syrup, oil, vanilla, baking powder, baking soda and salt; whisk to combine (masher works fine).
- Add flour and stir gently just enough to mix. Pour batter in prepared loaf pan and bake for 50 - 60 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from the oven and let cool for 15 minutes. Then transfer to a cooling rack to cool off completely. Cut into 10 slices and enjoy.
Altering the volume of a quick bread batter requires strict adherence to pan geometry rather than simple multiplication, because thermal conductivity changes when depth increases. Dense whole wheat batters demand precise handling to avoid gluten over-development.
- Fold the flour into the wet mixture using a rubber spatula until just combined; visible streaks of flour should disappear within fifteen strokes to prevent toughness.
- Bake the standard 9x5 loaf pan at 350 degrees F for 50 to 60 minutes, testing doneness when an internal crumb temperature reaches 200 degrees F.
- Store slices in an airtight container at room temperature for up to two days, or refrigerate for five days to maintain moisture.
- Revive day-old slices by toasting them in a skillet with a thin layer of butter to crisp the exterior starches.
Thorough cooling on a wire rack prevents internal steam from condensing inside the crust. Slicing too early causes the structure to compress permanently.
