This is Mom’s banana bread, which she created when she was craving sweet things while on Weight Watchers. It has a nice, dark texture versus store-bought banana bread, and it keeps you fuller longer because of the extra fiber.

The recipe, after the jump.

Whole Wheat Banana Bread

  • 3 eggs
  • 1 cup granulated sugar
  • 1 cup raw unfiltered honey
  • 1 cup oil
  • 3-5 over ripe bananas
  • 1 teaspoon vanilla
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 tablespoon baking power
  • 1 teaspoon salt
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups unbleached white flour
  • 1 cup oatmeal
  • 1/2 cup shredded coconut
  • 1 cup nuts (chopped very small or ground)

    • Heat oven to 350 degrees. Mix all together, mashing the bananas well with a fork. Bake in two 9×5″ greased loaf pans or lined muffin tins. Bake 1 hour or more for loaves – 40 minutes for muffins – insert a toothpick in middle until it comes out clean.

    Tips:

  • To measure the honey, pour in the oil in the cup and then use the same cup for the honey.
  • Reheating in the toaster makes banana bread taste day-one fresh.

    • Next week, Jane Catherine Collins shares her own, very different recipe for banana bread.

    This article appears in Apr 1-7, 2010.