I took my grandma’s banana bread recipe and made it a bit healthier! It’s still perfectly delicious and no one ever complains when it’s placed in front of them.
I love taking family favorites and making them a bit more healthy and updated. I still get the flavors and smells I love from my childhood, but I feel better about the ingredients and what I am giving to my children to create their food memories from!
The star of this loaf is the whole wheat. I love the depth of flavor and the nutty texture it adds to this quick bread. We love our banana bread slathered in butter/ghee fresh out of the oven. This batter also makes excellent muffins.
If it were up to me, I would add chopped walnuts or pecans, but my kids don’t love nuts in bread. Now that I think about it, that would ensure an entire loaf to myself — maybe I should re-think my reasoning!
Whenever I make banana bread, which isn’t too often because we go through bananas like monkeys around here and they don’t have time to get “too ripe” . . . my kids all gather and stare into the oven while it’s baking. It is never fast enough for them. They love this special treat. One loaf doesn’t last an entire day at my house, so I often try and double it if I have enough bananas.
- ¾ c organic cane sugar
- ½ c butter or coconut oil
- 3 large brown bananas, mashed
- 2 eggs
- 1 tsp vanilla extract
- ¼ c milk of choice
- 2 c whole wheat flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- Preheat oven to 350 degrees.
- Grease one loaf pan and set aside. Parchment paper cut into a "sling" for the pan works really well.
- Cream together butter and sugar.
- Add eggs, banana, vanilla, and milk. Mix well.
- In a separate bowl, combine flour, soda, baking powder, and salt.
- Gently stir the flour mixture into the wet ingredients, until just combined.
- Pour into pan and bake for 45-60 minutes, or until a toothpick inserted in the middle comes out clean.
- Makes 1 loaf.