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Ingredients
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 3 ripe bananas, mashed
• 1/4 cup honey or maple syrup
• 1/3 cup unsweetened applesauce or melted butter
• 1/4 cup milk or non-dairy milk
• 1 teaspoon vanilla extract
• 1/2 cup walnuts, chopped
• 2 large eggs
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, salt, and cinnamon.
- In another bowl, mix the mashed bananas with honey (or maple syrup), applesauce (or melted butter), milk, vanilla extract, and eggs until well combined.
- Pour the banana mixture into the dry ingredients and stir until just combined; avoid overmixing.
- Fold in 3/4 of the chopped walnuts into the batter, reserving the rest for topping.
- Pour the batter into the prepared loaf pan and sprinkle the remaining chopped walnuts on top.
- Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Q1: Can I substitute the whole wheat flour with all-purpose flour?
A1: Yes, you can substitute the whole wheat flour with all-purpose flour, but it will alter the nutritional profile of the bread.
Q2: Can I omit the walnuts or use a different type of nut?
A2: Yes, you can omit the walnuts if you have a nut allergy or prefer a nut-free option. You can also substitute them with a different type of nut, such as pecans or almonds.
Q3: Can I use something other than honey or maple syrup as a sweetener?
A3: Yes, you can use agave nectar, brown sugar, or a sugar substitute of your choice as an alternative sweetener to honey or maple syrup.
