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Healthier Banana Bread

My Mom's Banana Bread made with more banana, less oil and sugar...and chocolate chips!
Author Dorothy Kern

Ingredients

  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/3 cup unsweetened applesauce
  • 1 tablespoon vegetable oil
  • 3 medium tired bananas brown spotted
  • 2 large eggs
  • 7 tablespoons unsweetened vanilla almond milk or nonfat milk
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup mini chocolate chips optional

Instructions

  • Preheat oven to 350°F. Grease a 9x5x3” loaf pan with cooking spray.
  • Stir together sugars, applesauce, and oil. Set aside.
  • Add bananas, eggs, milk, salt, and baking soda to a blender jar and blend until smooth.
  • Pour half the banana mixture into the sugar mixture with 1 cup of all purpose flour. Stir until just incorporated, then add the remaining banana mixture and 1 cup whole wheat flour. Mix until just incorporated. Stir in mini chocolate chips if using them. Pour into prepared pan.
  • Bake for 45-55 minutes until a toothpick comes out with just a few crumbs. The top will be a nice golden brown. I like mine to have an underdone river along the top, so I bake it closer to 45 minutes. If you want it to be done throughout, cook it towards the longer time.
  • Cool completely before removing loaf from pan, but you can cut slices from the pan after it’s cooled for about 15-20 minutes.