Overripe banana’s were starting to take over my freezer…it was time to clear out the banana graveyard and make a little something for my boys to snack on after school. This is a cleaned up version of traditional banana bread: more banana, less sugar, apple sauce to replace 1/2 of the fat, and I’ve swapped out the all purpose flour for whole wheat and flax. This bread now has the added benefits of fiber and omega 3 fatty acids, without sacrificing taste!

Ingredients:
1 cup brown sugar
1/2 cup canola oil
2/3 cup unsweetened applesauce
2 eggs
4 tbsp egg white
1 1/2 cups mashed ripe banana’s (aprox 5)
1/4 tsp sea salt
2 tsp baking soda
4 tsp baking powder
1/2 cup ground flax meal
1 1/2 cups whole wheat flour

Method:
Preheat oven to 350F and grease 2 loaf pans (butter or canola oil spray)
In stand mixer combine sugar, oil, applesauce, eggs/whites, and banana. Mix until well blended.
Add salt, baking soda, baking powder, and flax meal. Slowly add the flour 1/2 cup at a time. Mix just until all the flour is incorporated…do not over mix.
Divide mixture between 2 greased loaf pans and bake for 50 min-1 hour or until tooth pick inserted into the centre of the loaf comes out clean.
Let bread cool for 10 minutes in the pan before turning out onto a wire rack.
Makes 2 loaves
Enjoy!