{"id":1727,"date":"2015-11-20T07:00:03","date_gmt":"2015-11-20T07:00:03","guid":{"rendered":"http:\/\/betondinner.com\/?p=1727"},"modified":"2018-08-30T01:29:02","modified_gmt":"2018-08-30T01:29:02","slug":"whole-wheat-banana-bread","status":"publish","type":"post","link":"https:\/\/betondinner.com\/whole-wheat-banana-bread\/","title":{"rendered":"Whole Wheat Banana Bread."},"content":{"rendered":"

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Breakfast is my four-year-old’s least favorite meal of the day. She has her mom’s grumpy reaction to low blood sugar (sorry, kiddo – and if you’re reading between the lines, that makes two of us who aren’t much fun before breakfast). Instead of being eager to eat one of the Many! Delicious! Choices! I offer her, she can tailspin\u00a0into a mode\u00a0where she doesn’t want anything.\u00a0<\/em>Even though part of me wants to insist that oatmeal<\/a>\u00a0and toast\u00a0are just what life has to offer<\/em> for breakfast most days, I love how much smoother our morning is when there are breakfast cookies<\/a>\/muffins\/things that are not oatmeal or toast around, because as soon as she gets some calories she’s a rather delightful kid.\u00a0<\/p>\n

SO, I’ve tried a lot of recipes for whole grain, lower-sugar versions of those foods, so I know that she’s getting a healthy breakfast even if it tastes like a treat. This whole wheat banana bread is one of our favorites! It uses all whole wheat flour, just 1\/4 cup of brown sugar and 1\/4 cup of honey (or maple syrup) per loaf, and of course, your decomposing<\/del>\u00a0overripe bananas!<\/p>\n

\"ingredients<\/a><\/p>\n

I wanted to make a double batch, so I mashed up 6 bananas – only to discover that I only had 2 eggs (but needed 4), NO honey, and my mixer bowl was in the fridge full of leftover chocolate icing<\/a> (which, btw, turns rock hard in the fridge). Waaahhh! #planningaheadfail But since I had already done the hard part – the\u00a0touching the bananas part (yeah, I have to wash my hands every time I touch a banana), I forged ahead. Fortunately, my mom lives next door and loaned me the eggs, and I experimented with maple syrup instead of honey and it worked like a charm. Banana bread crisis averted.<\/em><\/p>\n

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If, you know, you have all the ingredients and aren’t chipping chocolate icing out of your bowl with a butter knife, it doesn’t take long to mix up the batter and for your house to start smelling sweet, toasty, and delicious!<\/p>\n

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Even though it’s whole grain, the bread has a soft, light texture and a nice sweetness without crossing over into cake territory. I love the hint of honey flavor and especially the way it offers our family some much-needed grace in the morning. Make a loaf or two of whole wheat banana bread today! (You know, one to eat and one for a friend<\/del>\u00a0one to hoard in your freezer.)<\/p>\nPrint<\/a>

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