This whole wheat caramel banana bread is made with less oil and 100% whole wheat flour. The caramel bits add just the right touch of sweetness.
Why you’ll love it: The caramel bits make this banana bread a little bit special.
How long it takes: 1 hour, 15 minutes
Equipment you’ll need: oven, mixing bowl, 9 x 5 inch loaf pan
Servings: makes one loaf
This year we’re celebrating Christmas with Ben’s side of the family a little early. We decided not to buy gifts for each other because we’re trying to keep things simple, but I can’t come empty-handed because it just feels so weird.
I bought some disposable foil bread pans at the store today. 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’m thinking of dressing it up with caramel bits.
Truth be told, I live with a bunch of monkeys who eat bananas like they’re 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. Yes, we eat all of these. No, they might not last us through the week. No, I do not live with actual monkeys although sometimes it feels like I live in a zoo.
If I’m all out of bananas, I guess I can make snickerdoodle bread. I always have cinnamon sugar in the house and the triple cinnamon swirl is pretty impressive.
Reasons To Love This Banana Bread
- It’s delicious! The caramel bits add an extra layer of flavor and sweetness. You can find the caramel bits in the baking supply aisle along with chocolate chips, etc.
- This recipe is low in fat. Many quick bread recipes call for up to a cup of oil but I substitute a snack size container of unsweetened applesauce for most of the oil. There’s only 2 tablespoons of oil in this recipe. With four bananas and applesauce, the bread is never dry.
- The bread is made with whole wheat flour. I love the extra flavor whole wheat gives to the banana bread. It also adds nutrition and fiber. You’d never know that it’s whole wheat. If you prefer, all-purpose flour can be substituted or you can use a combination.
Make Ahead and Storage Tips
Storage: Cool the banana bread completely before wrapping in an airtight container or resealable bag. It will keep on the counter for three to four days. For longer storage or if your kitchen is warm, refrigerate the bread.
Make Ahead: 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.
- 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.