Today I am sharing our family’s favorite recipe for Banana bread. They love it because it tastes good, and I love that it has a low sugar and can be made with whole wheat flour without anyone complaining of heavy, dense muffins. The original recipe is from Deceptively Delicious by Jessica Seinfeld, but I’ve made some adaptations.
Banana Bread (Yields 12 muffins)
¾ c. whole-wheat flour (can use all whole wheat if you want, or sub. a gluten free blend if you like – I’ve done both, it’s a very forgiving recipe)
½ c. all-purpose flour
2 Tbs – ¼ c. ground flax seeds
½ tsp. Baking soda
¼ tsp. Baking powder
½ tsp salt
½ tsp cinnamon
⅓ c. firmly packed brown sugar (I like dark, but either will do)
¼ c. oil (I prefer canola or coconut)
1 large egg
1 ½ c. banana (I usually use 2-4 bananas depending on size and how many I have ready)
½ c. applesauce (those little lunch box ones are perfect size)
1 tbs. Pure vanilla extract
Preheat oven to 350. Lightly grease muffin pan or use paper liners.
In a mixing bowl lightly mash the bananas, then add the sugar, oil, applesauce, vanilla and eggs and mix until well combined (some clumps of banana are good).
Add flax, baking soda, baking powder, salt, and cinnamon and mix until well incorporated.
Add flour(s) and mix until just combined. If you like them you could add nuts (pecans or walnuts would both work well), but we tend to be nutty enough around here so I typically leave them out :).
I like to use a muffin scoop to quickly & evenly fill the muffin cups. Bake until a toothpick inserted into the center comes out clean, start checking around 18 minutes – but it can take up to 25.
Cool muffins on a wire rack & enjoy as is or with a little butter.