Whole Wheat Caramel Banana Bread
This whole wheat caramel banana bread uses very little oil and 100% whole wheat flour. The caramel bits add the perfect touch of sweetness.
This year we’re celebrating Christmas with Ben’s family pretty early. Actually really early – this coming weekend. Ben is an only child but two of his cousins live nearby and he has always been pretty close to them. Everyone has kids now but we decided not to buy gifts for the kids because they get so much and we’re just trying to keep things simple and focused on the time together. Buuuuuut I can’t come empty-handed because it just feels so weird. Woman issues, ya know? (Not those kind!)
I bought some disposable tin bread pans at the store today so I plan to bake up some little loaves of bread and wrap them up in pretty cellophane. I was planning on my regular whole wheat banana bread but since it’s Christmas and all, I might throw in some caramel bits like this banana bread. Or… I could do coconut chocolate chip banana bread. Or… chocolate banana bread. Or maybe I have a banana bread obsession?
I almost always make a double batch of banana bread. It freezes well and if I’m going to make one loaf, I may as well make two. I either freeze the loaf whole, or I slice it before I freeze it, so I can take out just what I need.
Truth be told, I live with a bunch of monkeys who eat bananas like it’s going out of style so I’ll be lucky if there are any bananas to use. I go through at least 3 big bunches a week, usually more. And I hardly ever eat them. The cashiers at the store always comment on it. Seriously, 75% of the time, there’s a banana comment happening. Yes, we eat all of these. No, they might not last us through the week. No, I do not live with actual monkeys. Yes, they do climb on me like monkeys.
Okay, maybe that’s not exactly how the conversation goes, but pretty much.
If I’m all out of bananas it will probably be pumpkin bread or perhaps I’ll try something new. Any suggestions? I have a huge bag of frozen blueberries so maybe I’ll put those to use.
I hope no one from Ben’s family is reading this. Surprise, you’re getting bread! Maybe it will be maple stout bread! That would be fun.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 1 ½ cups mashed ripe bananas (about 4 bananas, depending on size)
- ¾ cup sugar
- ½ cup unsweetened applesauce (1 snack size container)
- 2 tablespoons canola oil (or vegetable oil)
- 1 teaspoon pure vanilla extract
- 2 large eggs, beaten
- 2 cups whole wheat flour (can use all-purpose flour or a combination)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup caramel bits (see note)
- Heat oven to 350*F. Spray a 9 by 5 inch loaf pan with nonstick cooking or baking spray, set aside.
- In a large bowl, mash bananas (I use a potato masher). Add sugar, applesauce, oil, vanilla, and eggs. Stir to combine.
- On top of the banana mixture, add flour. Make a small well in the flour and add baking soda, baking powder and salt. Stir gently to mix the dry ingredients on top of the wet ingredients. Stir everything together until just combined. Fold in caramel bits
- Spread batter evenly in prepared loaf pan. Bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out clean or with a few crumbs clinging.
- Transfer loaf pan to a wire rack and let cool 5 minutes. Run a knife around edges of bread to loosen from pan. Invert onto rack and turn bread out of pan. Cool completely before slicing (if you can wait that long).
- Caramel bits are small unwrapped caramel candies. They come in a bag much like chocolate chips.
- You could also bake the bread in 3 small sized loaf pans. Adjust baking time to 36 to 40 minutes.
- To Freeze:This bread freezes well. I almost always double the recipe and wrap one loaf in foil, put it in a freezer zip-top bag, and freeze for up to 3 months. If you prefer, slice the bread before freezing so you can take a slice or two at a time.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He happily devours this bread.
Changes I would make: None!
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