Whole wheat banana bread is a staple in my house - my kids love it and it's a perfect way to use ripe bananas. It freezes well and makes a great lunchbox treat!
Place mashed bananas in a large bowl (I'd mash them right in this bowl to save dishes!). Add eggs, sugar, applesauce, oil, and vanilla. Whisk to combine wet ingredients.
On top of wet ingredients, add whole wheat flour, baking soda, baking powder, and salt. Gently mix the dry ingredients together before stirring into the wet ingredients.
Whisk all ingredients together just until combined.
Spray a 8- or 9-inch loaf pan with nonstick cooking spray. Add banana bread batter and smooth out into an even layer.
Bake for 55 to 60 minutes or until a toothpick or knife inserted in the center comes out clean or with a few crumbs.
Cool for 10 to 15 minutes in the pan before turning out of the pan onto a cooling rack. Cool completely before slicing.
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Notes
Banana bread, wrapped well, will keep at room temperature for a few days. For longer storage, store in refrigerator for up to 1 week or in freezer for up to a month. If desired, slice first before freezing so individual slices can be removed.
If desired, replace whole wheat flour with all-purpose flour, or a combination of the two.
Sugar can be reduced to ½ cup, if you'd like to reduce added sugar. The bananas and applesauce add lots of natural sweetness.