February 19, 2018

Banana-Wheat Quick Bread

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


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


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