Naturally sweetened banana bread made with whole wheat flour and oatmeal. Perfect for a healthy breakfast or snack!
I’m absolutely one of those people who believe that everything happens for a reason.
That tragedy is followed by opportunity and growth. That difficult times will eventually be followed by lovely moments. But I’m also the type of person who loves to plan, think ahead, or heck, just think about everything. My to-do lists are endless. My goals keep getting bigger.
But, I’ve also found that sometimes you have to live in the moment. Enjoy little moments with people who matter to you. Appreciate the messes, forget imperfections, and embrace the present. Still with me?
Remember last week when I told you about my vacation? Well it was the best! I went to the apple orchard, on long fall drives, baked apple crisp, coconut cookies, turkey meatballs, and more. We watched movies, drank wine, and laughed like nothing else mattered. In fact, we even went to the diner and ate pancakes at 2am on a Sunday. Sometimes you just need those moments; that little bit of time with someone special.
Other times you just need banana bread. That sweet aroma to fill your house and create a comforting atmosphere.
It’s obvious I’m in love with banana baked goods. Have you checked out my recipe index lately? It’s full of healthy banana breads.
There’s not much more to say about this. Well except that I think you’ll really love it. The bread is full of good for you ingredients and isn’t overly sweet.
My best advice? Use extra ripe bananas when making it! The riper the banana, the sweeter the bread.
Here’s a little more info on what’s in this delicious, hearty bread:
Whole wheat pastry flour: Keeps the bread moist and light. If you don’t have whole wheat pastry flour, you can use regular whole wheat or white whole wheat, but just know that the bread will be a little denser.
Oatmeal: Bring on those oats! They’re packed with fiber and flavor.
Unsweetened Applesauce: This helps to naturally sweeten the bread, but also replaces the oil in the recipe. I love it!
Honey: I use honey because I love the flavor it brings to bread, but feel free to use maple syrup, agave, or even brown/coconut/maple sugar.
Almond Milk: I use unsweetened vanilla almond milk to keep the bread moist, but you can also use coconut or regular milk.
I love the hearty texture that this bread has and at 133 calories per slice (based on 12), it’s a great option to have with your breakfast or as a snack. If you’d like, you can fold 1/2 cup of toasted walnuts or pecans into the batter for some additional healthy fats to keep you full.
The bread is wonderful served warm but as with all banana breads, it’s better the next day as the sugars from the bananas release. Keep is wrapped tight and the bread should last 3 days!
- Serves: 12
- Serving size: 1 slice
- Calories: 133
- Fat: 1.3g
- Carbohydrates: 27.6g
- Sugar: 10.1g
- Fiber: 2.8g
- Protein: 3.1g
- Cooking spray
- 1 heaping cup mashed banana
- 1/3 cup honey
- 1/3 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1 egg
- 3/4 cup unsweetened vanilla almond milk (or skim, coconut, etc.)
- 1 1/2 cups whole wheat pastry flour
- 1 cup rolled oats
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- Preheat oven to 350 degrees F. Spray 9-inch loaf pan with nonstick organic cooking spray.
- In large bowl combine mashed banana, applesauce, honey, egg, almond milk and vanilla until well combined and creamy. In separate medium bowl whisk together whole wheat flour, oats, baking powder, baking soda, salt and cinnamon. Add wet ingredients to dry ingredients and mix until just combined (don't overmix!).
- Pour into prepared loaf pan, sprinkle oats over top (if desired), and bake for 60-70 minutes or until toothpick inserted into center comes out clean with a few crumbs attached.
- Remove from oven and place on wire rack to cool completely. Cut into 12 slices and enjoy! Keep bread tightly wrapped to maintain moisture.
Use brown sugar, agave, or pure maple syrup instead of honey. Simply omit egg; the banana bread should still hold together just fine. However you can use a flax egg as well.
To make gluten free:
Use an all-purpose gluten free flour instead of whole wheat; make sure you also use gluten free oats and that all other ingredients are gluten/alcohol free (such as vanilla).
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