Healthier Banana Bread

Banana bread

Banana bread. I love/hate it. But mostly love it 😉 There are a few treats I remember my mom making regularly when I was younger. One of them is banana bread. It’s probably my favorite. Of all time. I loved it so much, I made one and entered it in the the county fair….and my banana bread won a purple ribbon!!  I was so excited! I think I got like $3 for that purple ribbon, too. Day made. Especially since the photo I entered received a ‘thanks, but no thanks’ red ribbon.

Fast forward about 25 years, and I still love making banana bread. I also love bananas, and so does Mikah. So we often have to search through all the bananas for the ripe ones, for the bread, and for the perfect, kinda green ones for us to eat. I have always used the same, county fair approved recipe handed down to me from my mom. Which was probably her mom’s and who knows where Grandma got it, maybe it’s her very own concoction, I hope so! However, I’m on a bit of a health kick right now, it being January and all. So I thought I’d modify my tried and true recipe, and try to make it a little healthier. And I think it’s pretty damn good. Here ya go!

Health(ier) Banana Bread

1 1/2 cups wheat flour

1 1/4 cups white flour

1/2 cups milled flax seed

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3 ripe bananas

1/2 cup brown sugar

1/2 stick butter or margarine

1/2 cup vanilla greek yogurt

1/2 cup applesauce

3/4 cup almond milk

Preheat oven to 350 degrees.

Lightly grease and flour bread loaf pan, muffin pans or mini bread pans.

In a large mixing bowl or stand mixer, add the dry ingredients. Stir well with fork.

In a blender, add the bananas, sugar and wet ingredients. Use the ‘Puree’ button for approximately 30 seconds.

Add the wet ingredients to the dry and mix well. But do not over-mix. Because we are using whole wheat flour, the dough can get stiff if mixed too long

Once the batter is mixed well, pour into prepared baking pan.

For a loaf pan, bake for 55-60 minutes. Mini loaf pans, fill each loaf pan 3/4 full and bake for 40-45 minutes. Muffin pans, fill each section 3/4 full and bake 30-35 minutes.


I made a batch of mini banana breads tonight and Mikah gave them two thumbs up!  I wasn’t expecting this since I used whole wheat flour and flax (he’s not always the biggest fan of the ‘healthy’ version of his favorite baked goods.) We had our slices with a little bit of spray butter, but tomorrow we’re going to top our slices with peanut butter 🙂

If you love banana bread, and wanna get your fiber on, give this recipe a try!  I’d love to hear how your family enjoys one of our new favorites!




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