When I checked my freezer to see if I had any blueberries left in there, I found instead what seemed like a tree’s worth of bananas. I decided I had to use them up, fast! I made 4-ingredient cookies with bananas, shredded coconut, oats and mini chocolate chips, but though they were decent enough, no one here really liked them. For the Engineer’s birthday, I made a banana-chocolate chip cake with peanut butter frosting, and while that was delicious, I just don’t have good pictures of it (I must have been in another state of mind when I took them, because they are either off-centered or out of focus).
The recipe I will share, though, is banana bread. Yes, another banana bread recipe! This one doesn’t contain refined sugar, only honey. That being said, I actually thought it was too sweet, and I’d use less honey next time. Maybe ½ cup instead of ¾ cup? I didn’t think I’d have this problem, since I am known for my sweet tooth, but there you go. This banana bread was moist and had a great color as well as a pleasant crumb.
2 cups white whole wheat flour
1 tsp. baking soda
¼ tsp. salt
½ cup sugar free applesauce
¾ cup honey (see note above)
2 eggs, beaten
3 mashed overripe bananas
Preheat oven to 350 °F. Lightly grease a 9x5-inch loaf pan.
In a large bowl, combine flour, baking soda and salt.
In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.