My grandmother, AKA Nana, used to make me my favorite banana bread every time I came to visit. She would even freeze it and bring it with her when she came to visit my family. When I started making it myself when I was a teenager, I noticed it was absolutely loaded with sugar…. a full cup per loaf. Cutting the sugar by half and adding whole wheat pastry flour to her original recipe not only makes it a bit healthier, but also tastes better in my opinion! No offense Nana, I’ll always remember your banana bread fondly from my childhood, just enjoy it now with a bit of a revamp 😉
2 cups whole wheat pastry flour
1 tsp baking powder
1/2 tsp salt (or use salted butter)
1/4 cup butter (1/2 stick)
1/4 cup olive oil
3 very ripe bananas
1/4 cup maple syrup
1/4 cup granulated sugar OR sugar in the raw
1/2 cup toasted walnuts (optional)
2 tsp vanilla extract
Preheat oven to 350 degrees. Soften butter. Spray a loaf pan with olive oil, then sprinkle a bit of flour over it, so the bread doesn’t stick coming out. Mix the flour, baking powder, and salt with a whisk in a medium size mixing bowl. In a another mixing bowl, smash the bananas with a fork until there are no big chunks left. In a large mixing bowl, mix the butter, olive oil, sugar, and maple syrup together until uniform. Add the flour mixture to the large mixing bowl with the butter mixture and combine well. Then add the bananas and combine well. Add eggs and walnuts *if using* and combine well. Lastly, add the vanilla extract, and… you got it… combine well.
Pour into the loaf pan and bake for an hour and ten minutes, or until a toothpick comes out clean. Enjoy!