Use Your Brown Bananas To Make Banana Bread

I usually go grocery shopping on Mondays and if it’s a normal week buy about 6 bananas… Some weeks the bunch is toast by Friday others I have 5 browning bananas sitting on my counter Sunday night! So like my mom taught me I throw the brown ones in the freezer for when I’m ready to make my Whole Wheat Banana Bread.

I’ve adopted my recipe from the Williams-Sonoma Cooking At Home Cookbook by Chuck Williams and Kristine Kidd. When I first followed the recipe to a T I found the bread WAY too sweet and buttery for my liking. So I’ve made some adjustments since and shared them below along with the original.

Disclosure: my husband believes banana bread should always have chocolate chips, I however, at least for breakfast or a morning snack do not. Lucky for us we have a double loaf pan so I can do 1 with chocolate chips and the other with walnuts.

Ingredients (makes 2 loaves)

2 1/2 cups whole wheat flour
2 tsp baking soda
1 tsp salt
1 cup unsalted butter, I use 1 cup of no sugar added apple sauce!
2 cups sugar, I use 1 1/4 cup!
2 cups (4 large bananas), I use 6 for a more natural sweetness!
4 eggs
1 cup chopped walnuts or pecans, I use 1/2 cup because I do one loaf with nuts and one with 1/2 cup chocolate chips!


Pre heat oven to 350 degrees. Butter and flour loaf pans.

In a bowl stir together the flour, baking soda, and salt.

In an electric mixer beat the applesauce (or butter) and sugar until blended. Next beat in the bananas then the eggs until completely mixed.

Don’t worry if the mixture looks lumpy. Next stir in nuts or chocolate chips, if you want one with nuts and one without hold off on this step and throw in the nuts once the batter is in the loaf pans. Finally add the flour mixture and stir until just blended.

Pour the batter into the loaf pans and spread evenly.

Bake about and hour… In my oven with the 2 loaves and my adjustments I need to bake it for at least 65 minutes otherwise they look perfect but the center is a little gooey still. Let the loaves cool in their pans for at least 10 minutes, if you want to take them out of your pan flip them over after they’ve cooled and enjoy!

Be Inspired,

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