Whole grain banana and walnut bread
I have never made banana bread before and for sure this one will not be the last.
While I baked mine in 3 individual disposable loaf pans you can still choose to bake yours in a regular baking loaf pan. I just thought it would be cuter :-) Plus I wanted to freeze a couple of them for when we return from our mini vacation.
I call it mini vacation because we normally go to Europe for the summer for two months, although this time around we are just staying in the US and will go on vacation for just 4 weeks :-( I know, this is pretty good for US standards right? Not European though, especially for Spanish people. In the summer pretty much everyone is on vacation :-)
This year we will be going to the DC area and then NC and TN. Where the heat is pretty much!!
Anyhow, I will close the blog for about 3-4 weeks while we are away and hopefully on my return I will have plenty of goodies to share with you.
Until then, stay cool and enjoy this banana bread!!
Enjoy!!
See you in about 3 weeks!!
I mashed the bananas with a fork although in a food processor it will be lots better. Here you can also see the disposable loaf pans I used which were really cool!
Here you can see the banana bread before and after baking :-)
PrintWhole grain banana and walnut bread
Yield: 9 servings
Ingredients:
2 eggs
1/2 cup apple sauce
1/2 cup honey
3 over riped bananas mashed
1 1/4 cups whole wheat pastry flour
3/4 cups almond flour (not almond meal, if you don't have almond flour you can use 2 cups whole wheat pastry flour)
1/3 cup walnuts, chopped
1 teaspoon baking soda
Directions:
Preheat oven to 350F. Grease and flour a baking loaf pan. I used three 6" x 2" 1/2 x 2" inch loaf pans that I got on amazon.
In a bowl mix first 4 ingredients. Fold in flours and baking soda. Incorporate walnuts and combine.
Pour mixture on prepared baking loafs filling 3/4 of the way. If using the same size loaf pans I used bake for 35-40 minutes. If using a regular size loaf pan bake for 55-65 minutes or until a cake tester comes out clean.
Cool loafs in a wire rack and serve. You can easily freeze these for future consumption. This is what I did!
Adapted from 8 weeks to better your recipes
Nutrition facts calculated based on the recipe giving 9 servings.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Que rico Miriam me encantan estos tipos de panes integrales….tengo una duda la harina de almendra se la pones o no??? es que mi inglés no es muy bueno…
besitos
looks delicious!
you’ve got beautiful loaf pans! :)
“will go on vacation for just 4 weeks :-(”
Hahaha. I’m pretty sure everyone in the US with two weeks of vacation will hate you for that. Not hate you, but you know what I mean. :)
But since you’re not going to Europe this year, that means you can save money and have an even more awesome European trip next year!
And how have you not made banana bread before?! It’s so American. :) Your version looks super healthy and I love that it uses partly almond flour! And no sugar. Good job. :)
Pretty pictures, too! This is an awesome awesome final post before your break.
Have a super vacation! I hope you get to bake something and have a little fun.
this looks crazy good.. i love healthy desserts.. so great for breakfast. it’s gonna be like 103 degrees here in nyc, i need to stay in and bake.
Okay, I’m working on my friday’s favorite things, and I’m talking about Georgetown Cupcake again. It’s soooooooooooo good. You have to try the Salted Caramel and Strawberry Cupcake. those are the best. Red Velvet – a bit dry. Coconut Cupcake is also delicious. Let me know how it goes. Yes, there is one in DC.
Thanks for this blog!!
your blog is very informative. i am appreciated with this information.
Prune and walnut cake
I’m so glad that you have a banana bread recipe. I tried it last night, and it turned out really well. I used a combination of GF flours I had in the pantry and added a small handful of dark chocolate chips. I’m so happy to be so satisfied without butter, oil, or sugar. Thank you.
I am going to need to make this one again. I sort of forgot about it :-) and a GF version? that is just awesome. Thanks for visiting!!
I made this in the week and it was very delicious ! definitely recommend it if you want to follow a healthy diet and treat yourself :)
We have tried this recipe many times in our house, it’s so very good. The bread is moist, sweet and delicious. It can’t be any healthier, so if you’re looking for a healthy dessert, this is the one definitely. Thank you so much for great recipe.