Whole-Wheat Banana Bread

Our typical uses of bananas include oatmeal, yogurt parfaits, and in peanut butter sandwiches. However, sometimes things come up or other meals fulfill us, and we are left with browning bananas. Do we throw them out? Absolutely not! How dare you suggest such blasphemy. There is so much you can do with bananas: you can make cookies, muffins, or…bread! You can still keep it healthy, even though you’re baking. This whole-wheat banana bread recipe is simple, quick, and delicious. The prep time is basically nothing, but you do have to wait in front of the oven like a starving kitten. 

This recipe is lighter on the sugar than it is with the fat. There will be butter in it, so you’ll get that smooth texture when you eat it. But, it’s not going to have that super-sweet flavor that some banana breads do. We use whole-wheat flour in this recipe, so there’s a bit more fiber. It’s easy to whip up and it makes the entire kitchen area smell so good. And guess what…the batter is delicious (shocker). 

Let this be my last plea–DO NOT THROW OUT OLD BANANAS! You can bake yourself a tasty, healthy loaf of banana bread. You could even share with your friends if you were so inclined. To make sure it stays fresh, wrap the bread pan with aluminum foil or plastic wrap and keep in a cupboard. Our favorite way to eat it is to slice it, toast it, and spread some butter on it. Yum! So tasty. If you’re begging for a treat, this is the right recipe to make and eat without feeling guilty. Bake this banana bread to stay hungry and fit!