This whole-grain healthy banana bread is naturally sweetened with pure maple syrup and dates. Bonus: it’s refined sugar-free!
INGREDIENTS- 1 cup white whole wheat flour, plus more for dusting pan
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 3/4 teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup mashed bananas
- 1 cup chopped pitted soft dates
- ½ cup organic canola oil or avocado oil
- ¼ cup pure maple syrup, dark or amber
- 2 teaspoons vanilla extract
- ¾ cup chopped walnuts, divided
INSTRUCTIONS- Preheat oven to 350 degrees F. Coat an 8 ½-inch Pyrex or ceramic loaf pan with cooking spray and dust with flour. Tap out excess flour and set aside.
- Whisk white whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl.
- Stir eggs, bananas, dates, oil, maple syrup and vanilla in a large bowl. Add dry ingredients and stir to combine. Add ½ cup walnuts and stir to combine. Spread batter in the prepared pan. Sprinkle the remaining ¼ cup walnuts over the top.
- Bake bread until domed and deeply browned and a wooden skewer comes out with moist crumbs attached, 48 to 55 minutes. Cool in pan on a wire rack 15 minutes. Turn out of pan and let cool on wire rack until slightly warm or room temp before slicing and serving. Store wrapped at room temperature.
NOTES- Once it is cool completely, wrap in plastic wrap or aluminum foil to keep it moist.
- This bread will be good stored at room temperature up to 3 days.
- The bread can be frozen whole up to 3 months. Slices can be frozen for one month.
NUTRITION
SERVING SIZE: 1/10th loafCALORIES: 301SUGAR: 13 gSODIUM: 180 mgFAT: 19 gSATURATED FAT: 2 gCARBOHYDRATES: 31 gFIBER: 4 gPROTEIN: 5 g