Despite what some think, using whole wheat flour does not mean the bread will be dry or dense; the secret is to minimize the stirring/mixing of wet and dry ingredients. Also, I use applesauce and Truvia Baking Blend to minimize sugar; I may reduce the amount of honey next time.
Mix (I used a beater) these wet ingredients in a bowl:
- 90g unsweetened applesauce
- 72g honey
- 25g Truvia
- 1/4c low- or non-fat milk
- 2 eggs
- 3 very ripe bananas
Whisk together these dry ingredients in a separate bowl:
- 215g whole wheat flour
- 1tsp baking soda
- 1/2tsp ground cinnamon (Vietnamese is best)
- 1/2tsp salt
- 67g chopped walnuts (or pecans)
This is a pretty basic recipe that is easily modified as to the type of nuts and source of sugar; you can also add various toppings like sesame seed or flax (which I meant to do but forgot:) Key to ensuring moist bread is to SLOWLY add the wet ingredients to the dry, GENTLY mixing with a spatula and NOT over mixing!
Bake at 350 degrees for about 60 minutes; 1/2 way (30 minutes) through the baking cycle, cover the bread with aluminum foil to prevent over browning; use a cake tester or toothpick to check for doneness - should come out clean. You can use the same recipe for muffins; just shorten the baking time. Ensure the oven rack is on the lower 1/3 of the oven.
Its very tempting to dig into bread right out of the oven but patience pays in this case; it will improve structure and taste to cool the bread on a rack for at least 30 minutes after baking; this goes for non-sweet breads as well. After 30 minutes, I turn the bread out on a rack and let cool for an additional 30 minutes; times vary, be patient and carry a small spatula to prod the bread from the pan:)
Cooling on the rack
Beautiful!
Showing the cake test in bread cooling in the pan.
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