I really like banana bread. But I do NOT like fake-tasting, dry, sugary banana bread. This recipe is mostly from the old LLL Whole Foods for the Whole Family cookbook, with a few little changes thrown in. It is moist, low-sugar compared to most banana breads, made with whole wheat flour, and tastes like real food. 🙂 Be sure not to cook it too long, or it will dry out.
1 1/3 – 1 1/2 c. mashed ripe bananas; about 3 large ones
1/3 c. melted butter or oil; I prefer either butter or coconut oil
1/2 c. honey
1 t. vanilla
1 3/4 c. whole wheat flour
1/2 t. salt
1 t. baking soda
1 t cinnamon
1/4 c. water
1/2 c. chopped pecans or walnuts
1/2 c. chocolate chips and/or shredded coconut, optional
Whisk oil and honey together. Add eggs and vanill and mix well. Stir in bananas. In a seprate bowl, combine dry ingredients. Add to wet ingredients. Whisk in water. Stir in nuts, chips, coconut, etc. Pour into a greased 9×5 pan for 50 – 60 minutes. Cool on wire rack.
Freezes really well!
And tastes yummy with cream cheese, butter, or peanut butter on top.