Whole-Grain Low-Sugar Banana Bread or Muffins

Banana bread is the natural answer for preventing waste when bananas start getting brown, but what if your banana bread could be as healthy and portion-controlled as your ripening bananas? This recipe has less than half the added sugar as other banana bread, plus it has fiber, whole grains, and healthy fats. Make it in a loaf pan to slice yourself, or bake muffins for built-in portion control.

Variations and Serving Suggestions

• For a 100% whole-grain version, use whole-wheat flour instead of all-purpose flour. The result will be a denser muffin or loaf.
• Serve with your favorite toppings like peanut butter and fruit spread or feta or cheddar cheese. Another option is to serve it with a hard-boiled egg or some cottage cheese for protein.
• For a gluten-free version, use gluten-free flour like oatmeal, almond, chickpea, or brown rice flour.
• For a kid-friendly dessert, top with mini chocolate chips.
• Try a crumb topping with ¼ cup oats, 2 tablespoons of whole-wheat flour, 1 tablespoon of olive oil, and 1 teaspoon of cinnamon. Add 1 tablespoon of brown sugar if desired. Mix, and distribute evenly over the batter after pouring it into the loaf pan or muffin cups.
• If desired, fold ¼-½ cup of walnuts or other nuts into the batter before pouring it into the baking pan.

Makes 12 muffins

Ingredients: 

• 3 large or 4 small ripe bananas, mashed
• ¼ cup of applesauce
• 2 large eggs
• ¼ cup of sugar
• ¼ cup of olive oil
• 1 teaspoon of vanilla extract
• ¾ cup of all-purpose flour
• ¾ cup of whole-wheat flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• ½ teaspoon of cinnamon (or more to taste)
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F. Grease and flour a 9 x 5 inch loaf pan or add muffin liners to a muffin pan.
2. In a medium mixing bowl, mix the flours, baking soda, baking powder, cinnamon, and salt.
3. In a large mixing bowl, beat together the bananas, applesauce, eggs, and olive oil. Stir in the vanilla extract. 
4. Add one-third of the dry ingredients to the wet ingredients. Fold gently. Repeat with the next two thirds of the dry ingredients. Fold gently until just combined. Do not over mix. There may be some small lumps in the batter. 
5. Pour the batter into the loaf pan or distribute among the muffing cups. Bake 50-60 minutes for a loaf or 20-25 minutes for muffins. A toothpick inserted into the center should come out clean.
6. Cool before removing from the pan.

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Nutrition information per serving (1 muffin): 140 calories; 4 grams of fat; 0.5 grams of saturated fat; 30 mg cholesterol; 140 mg sodium; 23 grams of carbohydrates; 2 grams of fiber; 11 grams of sugar; 2  grams of protein

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