I have a weird thing about bananas. I really only like to eat them when they are green. Once there is no more green, or even a bit of brown it’s usually way too sweet for me.
No need to worry, bananas never go to waste in our house! Usually if I don’t add them to my oatmeal or bake with them, they get tossed in the freezer for another day or a quick smoothie.
Right now our banana supply is overflowing in the freezer. The cooler weather just turns me away from smoothies, and I crave warm comforting foods. Banana bread with a cup of tea being one of them.
Whole grain banana bran bread with pecans
2 tbsp butter
1/4 cup apple sauce
1/4 cup brown sugar
1/2 cup maple syrup
1.5 cups mashed bananas (3-4 small bananas)
1 tsp vanilla extract
1.5 cups whole wheat pastry flour
1/3 wheat bran
1/2 cup rolled oats
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup chopped pecans
Pre-heat your oven to 350 degrees. Coat a 9×5 loaf pan with olive oil spray.
In a large mixing bowl beat the butter and brown sugar together for 2 minutes. Add the apple sauce, maple syrup, eggs, banana and vanilla extract and mix.
In a different bowl combine the remaining dry ingredients, except the pecans. Add the dry to the wet ingredients and mix until combined. Stir in the pecans and pour into the prepared pan.
Bake for 50-55 minutes. Check doneness by inserting a toothpick into the bread. If it comes out clean remove from the oven. If it starts to darken to quickly cover in foil while baking.
Jacob not a big nut fan so I had to enjoy most of this by myself… poor me