1 ¾cupswhole white wheat flouror whole wheat flour
¼cupcanola oilor melted coconut oil or butter
½cup honeyor maple syrup
1cup mashed banana3-4 bananas
Preheat oven to 350 degrees and grease a 9 inch loaf pan.
In mixing bowl, sift flour with baking powder, baking soda and salt.
In a separate large mixing bowl, combine oil, honey, vanilla and egg. Add in mashed banana and mix well.
Stir dry ingredients into wet ingredients until just combined, being careful not to over mix.
Bake for 45-55 minutes, or until toothpick inserted in center comes out clean.
Cool 10 minutes in pan and then remove from pan and finish cooling before slicing.
Storage: Allow the loaf to cool fully before wrapping well or placing it in an air-tight container. Store for 2 days at room temperature or in the refrigerator for up to 4 days and freeze for up to 3 months. Egg-Free Banana Bread: Mix together 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes and use in place of the egg.Bananas: Be sure the bananas are super ripe for the most flavor and sweetness. 1 cup of mashed bananas is equivalent to 3 average-sized bananas. Using Frozen Bananas: Microwave about 2 cups of peeled frozen banana chunks for 1 to 2minutes and then mash well. Measure out 1 cup of banana puree (should be about 1 cup exactly) and let cool before adding to wet ingredients, so you won't scramble eggs.Mini Banana Bread Loaves: This recipe will also yield 10 mini banana bread loaves. Prepare the batter as directed and then bake for 25-30 minutes in greased mini loaf pans.