Whole Wheat Banana Bread

Everything is an experiment around our house any more. A little over a month ago I had bananas in my house for company and they didn't get finished off. Steve and I were still on our diet and bananas were not on the list of approved foods to eat at that time so I put the bananas in the freeze. I just left them as they were, brown, and put them in the freezer. Today I pulled them out and made banana bread, it worked out really well. Below you will see a banana bread recipe that I have modified to be a little healthier, I substituted applesauce for shortening and milk, used whole wheat flour and used brown sugar for half of the sugar called for in the recipe. I really enjoyed it but you can definitely tell that it is made with whole wheat flour.

3 1/2 cups whole wheat flour

2 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1 teaspoon baking soda

2/3 cup sugar

2/3 cup brown sugar

2/3 cup unsweetened applesauce

4 eggs

2 cups mashed bananas

1/2 cup chopped walnuts or pecans (optional)

1 tablespoon flax seed (optional)

In mixing bowl stir together flour, baking powder, salt and baking soda; set aside.

In mixer bowl cream sugar and applesauce. Add eggs, one at a time beating until smooth. Add flour mixture and mashed bananas alternately to creamed mixture, beating until smooth after each addition. Gently fold in the chopped nuts and flax seed.

Turn batter into 2 lightly greased loaf pans. Bake in 350 degree oven for 60 to 65 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on wire rack.

This recipe also makes 5 small loaf pans. Bake in 350 degree oven for 45 to 50 minutes or until wooden pick inserted near center comes out clean.