I’m always looking for healthy recipes to try, and while playing on Pinterest the other day, I found this banana bread recipe with honey and applesauce. I really suck at following recipes, so of course I made my own version with a few changes to fit my taste.
I sometimes find recipes that use all wheat flour taste funny because 1) the wheat flavor overpowers the rest and 2) wheat flour cooks hotter/burns easier. I kind of have a love affair with oats in baking, and they add a nice “earthy” flavor, as my mom calls it. This recipe is definitely healthier than my shortening version, but it doesn’t leave more to be desired like some health food — aka “I’m eating this to be healthy, but I may as well not eat it at all because it tastes nothing like the ‘real’ version.” I also reduced the amount of honey since the blackberry honey I have is super sweet. If you are using clover honey, you may want more, but I feel like it has a good amount of sweetness.
Now that I have the recipe just right, those other three bananas sitting in my banana hammock better be wary. I think another loaf may be necessary!
Whole Wheat and Oat Banana Bread with Honey and Applesauce
3 overripe bananas, mashed
1/2 cup applesauce
2/3 cup honey
1 teaspoon baking soda
1/4 teaspoon salt
1 cup whole wheat flour
1 1/4 cups oats
1/2 cup walnuts, chopped (optional)
Preheat your oven to 350 degrees F (I cooked at 365 in higher elevation). In a mixing bowl, combine mashed bananas, applesauce and egg. With my mixer I don’t even pre-mash the bananas, I add in chunks and let the mixer do the work. Stir in honey until well blended making sure it doesn’t sink to the bottom of the bowl. Mix in baking soda and salt, followed by flour and oats until the batter is thick. Stir in walnuts. Pour into a greased loaf pan. Bake for 60 to 65 minutes, or until a toothpick comes out clean.