Back to All
March 24, 2017

Whole Wheat Banana Bread

Banana bread is a classic way to use up bananas past their prime. Substituting the oil for applesauce and using whole-wheat fiber helps save calories and add a pinch of fiber, which can help control blood sugar levels. Bake a loaf on Sunday to have for a grab-and-go breakfast all week long. Try pairing with a hard-boiled egg or 2 tablespoons of peanut butter.

• ⅓ cup unsweetened applesauce
• ¼ cup honey
• 2 tablespoons brown sugar
• 2 large eggs
• 3 large ripe bananas, mashed (about 1 1/2 cups)
• ¼ cup non-fat milk or unsweetened almond milk
• 1 teaspoon baking soda
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• 1½ cups white whole-wheat flour

• Heat oven to 350°F. Grease an 8-by-4 inch loaf pan.
• In a large bowl, combine the applesauce, honey, and brown sugar. Add the eggs and beat well. Stir in the bananas and milk. Add the baking soda, vanilla extract, cinnamon, and 1/2 teaspoon salt and stir.
• Fold the flour into the banana mixture until just combined.
• Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 45-50 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Cut into 10 slices.

Nutrition Information (per slice)
Calories: 136
Total fat: 1g
Carbohydrate: 31g
Fiber: 3g
Protein: 4g

Recipe from:

Don't delay the care you need.

Open 7-days a week with same-day appointments.