Right about now, I think I could use one big detox. Anyone else?
Since I major in moderation, I won’t be going THAT extreme, but a little cutting back on sugar right now sounds super good.
And this banana bread recipe is a perfect way to do just that, while staying perfectly in the holiday/baking/sweet smelling state of mind.
Not only that, but it’s a great way to use up more of these. If you happen to have piles of them like we do…
I got this recipe from my Mother-in-Law about fifteen years ago, except she can’t remember giving it to me, so maybe I made that up. But I’ve been making it so much over the years that I am posting the recipe as much for my recipe files as anything. The notepad I scribbled it on fifteen years ago is about as mucked up as I can stand. From now on I can just click on my own blog to find this recipe. So handy, it almost inspires me to put all of these recipes into a cookbook.
The banana-themed chapter would be the longest one.
Here’s the recipe for TWO lovely loaves of this nutritionally packed bread. You WILL want two.
I almost always make one loaf plain or with nuts, and the other with chocolate chips. Because I’m a really nice mom. And I happen to like chocolate.
Whole-Wheat No-Sugar Banana Bread
*makes two loaves
2/3 cup margarine (OR substitute with coconut oil!)
3/4 cup honey
5 large bananas, (or 8-10 small apple bananas) Mashed well with fork.
2 teaspoons baking soda
1 teaspoon salt
3 1/2 Cups whole wheat flour
1 1/2 cup chopped nuts, or 1 cup chocolate chips (optional.)
Preheat oven to 350 degrees.
Spray two loaf pans (or four mini-loaf pans) with non-stick cooking spray
Cream the margarine in a mixer. Add eggs, and honey. Beat in bananas.
Add soda, salt, flour gradually. Stir in nuts or chocolate chips.
Bake for 50-60 minutes, checking for top to be golden brown.)
Let cool on wire rack.
Serve with butter and a cup of coffee! 🙂 (Great toasted later as well!)
Much Aloha to you!
PS Pin and share! 🙂 Mahalo!