The version I baked today does NOT resemble the traditional types of banana bread. This recipe has 100% whole wheat, no eggs, no regular sugar. I do know that a lot of the healthier ingredients are more expensive, but I buy them when they are on sale and when I have coupons for healthier items. This way when I get the urge to do some healthier baking, I have those ingredients in my cupboard.
We love this recipe. It is heavy and not overly sweet. The texture is grainier than the normal “cake” consistency of regular banana bread; therefore, this recipe for Whole Wheat Banana Bread will not sit well with many folks–it definitely requires the taste for whole wheat.
If you want to give it a try, please come back and let me know how your family liked it.
Whole Wheat Banana Bread
2 cups 100% whole wheat flour
1 tablespoon flax meal
1 teaspoon baking soda
3 teaspoons egg replacer (I use Ener-G) mixed with 4 tablespoons water or 1 large egg
3-4 large ripe bananas
1/2 cup Agave liquid natural sweetener
1/4 cup water
1 teaspoon vanilla
1 cup raisins
Preheat oven to 350 degrees. Mix together all dry ingredients and raisins in a large bowl. In a food processor or large blender mix bananas and wet ingredients until well blended. Pour into dry ingredients and mix only until everything is wet.
Pour into a lightly greased 8 X 5 loaf pan.
Bake for 50-55 minutes. Cool for 15 minutes before turning the loaf out to completely cool. Enjoy!