I make this recipe whenever I have bananas that are turning brown. In my house we call it banana cake, even though the correct title is Banana-Wheat Quick Bread and it is so good that it only lasts about a few hours until its devoured. I am so happy to see my family eating it because, unbeknown to them, it is made with 100% whole wheat flour, agave nectar instead of sugar and has the perfect amount of sweetness without tasting any of the whole-wheat.
I know that there are hundreds of banana bread/cake recipes out there but I’ve tried others and they are either too sweet, too sticky or too dry. I find this recipe to be just perfect. It makes a great quick breakfast for Shabbos or yontif morning before shul, on a weekday morning before school and a healthy snack to send with your kids to school. I hope your family will enjoy it as much as mine does.
Banana-Wheat Quick Bread Recipe
Ingredients
1 & 3/4 cups whole wheat flour
1 cup agave nectar (or sugar)
1 tsp baking soda
1 tsp salt
2 medium ripe bananas mashed
1/4 cup margarine softened or oil
2 Tbsp orange juice
1 egg
Optional: 1 cup oats & 1 cup chocolate chips
Directions
Preheat oven to 350
Grease bottom of a 9×5 loaf pan
Combine all ingredients
Beat with mixer for 3 minutes on medium speed
Pour batter into pan
bake at 350 for 60 minutes
cool on a wire rack
Enjoy!
