So I don’t know about you but I like my sweet bread to taste just slightly less sweet than dessert.
I have been on a mission to convert all my classic white flour, white sugar recipes to wholesome ingredients. I think I have cracked the code. This banana bread was a hit, even to my non-banana-bread-loving husband. I served it with a homemade honey whipped salted walnut butter. Sooooo yummy.
Here’s the recipe:
Robinson’s Banana Bread
3 cups whole wheat flour (2 1/2 cups hard white and 1/2 cup spelt or soft whole wheat flour for the lighter fluffy texture that you want for sweet breads and muffins)
1 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 cup sucanat
1/2 cup melted butter
1/4 coconut oil
1/4 unsweetened apple sauce
1 1/2 banana puree (4-5 ripe bananas, blended up)
Mix flour, baking powder, baking soda, salt, cinnamon in a medium bowl and set aside. In a blender or food processor blend up bananas until smooth. This makes the bread texture so different and light and wonderful instead of having larger chunks of over ripe banana. In another bowl mix puree, sucanat, apple sauce, eggs, butter, and oil. Fold dry ingredients into wet. Baked in two oiled loaf pans for 25-30 min. at 350 until a toothpick comes out clean. This bread freezes very well and could also be made into muffins.
For the Honey Whipped Salted Walnut Butter:
1 stick salted butter, softened (NOT melted)
1/4-1/3 cup chopped walnuts (use as much as you like)
1/2 tsp. salt
2 Tbsp.-1/4 cup honey (depending on how sweet you’d like it)
If using a stand mixer, in a mixing bowl combine all ingredients minus the walnuts. Turn mixer on high with the whipping attachment and whip until butter is light and fluffy. Taste and adjust sweetness. Fold in walnuts. You can also use a hand held mixer and a mixing bowl, just make sure to scrap the sides down every min. or so. Can be stored at room temperature for 2-3 days or in fridge for up to a month or more. (could also freeze).