Banana Bread

I loosely followed this recipe with variations to make it healthier. I just tested a piece and it is moist, lightly sweet, and delicious. I don’t bake very often and try to avoid whole wheat flours in general, but the occasional exception is fine. I used whole spelled to this bread. It is lighter than whole wheat.


Here’s the recipe that I adapted:


  • 1/2 cup agave nectar
  • 1/2 unsweetened applesauce
  • 3 very ripe bananas, mashed well
  • 2 cups whole-spelled flour
  • 1/2 teaspoon baking soda
  • 1/4 cup unsweetened plain soy milk, mixed with 1 teaspoon apple cider vinegar
  • 1/2 teaspoon vanilla (I probably would have used a whole teaspoon, but I ran out)
  • 1.5 teaspoons cinnamon
  • 1/2 teaspoon salt


  1. Sift together flour, baking soda, salt, and spices.
  2. Mash the bananas and add all the wet ingredients.
  3. Add the wet ingredients to the dry. Mix well. Pour batter into the pan. I used a 9×5 loaf pan, and as you can see it rose beautifully. Baked in the oven at 275-300 for at least an hour and a half. (I prefer to bake banana bread at longer and lower temps – I think this is what helped the bread come out so moist).
  4. Oh, I also threw in a couple spoonfuls of raw unsweetened cocoa bean nibbles. It gives the bread a nice little crunch. Yes, baking with really expensive raw cocoa beans is kind of stupid.
  5. This is really easy to make and quite delicious, I encourage you to try it. Of course, you can use sugar or maple syrup instead of agave nectar, and regular flour instead of whole spelled – but why would you?  If you have any doubts feel free to contact us here. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *