Whole Wheat Banana Bread

For my life-cycle nutrition class, we had the option of bringing a food item that would be considered a “healthy” meal for a specific age group. The item I chose to make was banana bread, targeted mostly towards kids who enjoy a bit of sweetness in their breakfast. I modified the banana bread that I always make to implement additional nutrients in. This recipe uses whole-wheat flour, but you can certainly use all-purpose flour, or half AP and half whole-wheat if you’re not accustomed to the texture of whole-wheat flour. I also added some ground flax seeds for fiber and greek yogurt for protein and calcium. I used unsweetened applesauce in replacement of fat as well. I had some moderately ripe bananas, but ripened them further in the oven until they were black, so that I could reduce the sugar by half. Creating your own recipes is fun! I recommend that you guys experiment with food whenever you have time 🙂


Julia’s Banana Bread Recipe targeted for children’s breakfast:

  • 1 1/2 C all-purpose flour
  • ~ 2 TB ground flax seed – use more or less, depending on how accustomed your body is to fiber
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 RIPE bananas, mashed to the consistency that you prefer – the riper the bananas are, the less sugar you’ll need!
  • 1 egg
  • 1/3 C sugar
  • 1/3 C unsweetened applesauce – or you can use oil, melted butter, etc.
  • ~ 1/3 C plain greek yogurt – this is an approximation because I just used whatever was left in my tub of greek yogurt.
  • 1 tsp vanilla extract

Preheat oven to 375 degrees F.
In a large bowl, mix together the flour, ground flax seeds, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk together the mashed bananas, egg, sugar, applesauce, greek yogurt, and vanilla. 
Pour the wet ingredients into the dry ingredients and gently fold together to incorporate all of the flour with the liquid. Do not overmix! It is perfectly fine to still have lumps in your batter, as long as there are no streaks of flour left.
Bake for 45-50 minutes.


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