The nutty, warm flavor of graham flour has made this one of my favorite banana bread recipes. I make this recipe into muffins as well. And for those with egg allergies…this recipe doesn’t have them.
1/3 Cup Oil (I use grape seed or coconut)
½ Cup Applesauce
2/3 Cup Honey (Coconut Sugar may be substituted for honey. It will lower the glycemic index)
3 Small Mashed Bananas (2 cups)
1 ½ Cup Graham Flour (Whole Wheat Flour may serve as a substitute, but it will not taste quite as good as graham flour, and it will have a higher glycemic index than the graham.)
1 ¼ teaspoons Baking Powder
½ teaspoon Baking Soda
¾ teaspoon Salt
1) Mix ingredients together
2) Pour into muffin tins or lined loaf pan
3) Bake bread for 1 hour or muffins for 25 minutes at 350.
Mashed sweet potatoes can be substituted for the bananas, add a dash of cinnamon for a great autumn flavor.
I often make muffins or quick bread for breakfast. It is an easy way for me to use fruit and vegetables and simple to keep on hand for the children to have for a snack later in the day as well.
I keep a variety of flours on hand in my freezer. I enjoy using various grains instead of just wheat. Graham flour is a wheat based, whole grain flour it is ground differently than whole wheat flour producing a higher fiber and courser grain than traditional whole wheat flour. Graham flour gives bread, crusts, and even some cookies an amazing rich flavor. It is like adding graham cracker crust to baked items…simply delicious.