100% Whole Wheat Bread with Banana

 
Before you begin clapping your hands and jumping up and down, hear me out on one thing. This bread is not your typical banana bread, but it's more for sandwich making. An actual sweet and aromatic banana bread is scheduled for sometime next week. 

As the bread baked, I imagined myself downing 3 slices of banana-y goodness. The bread smelled like bananas; the bread had typical banana bread ingredients; the bread was meant to be banana bread.

With my first bite though, I was discouraged. MOM! Come try my bread. She smacked her mouth a few times. Hmm, it's not too banana-y, but it's good! She proceeded by allowing herself to another helping.

The woman said it was good, so be confident that it is. The bread is moist from the Greek yogurt, banana, and applesauce; and dense from the wheat flour. Dense bread is my kind of bread. What I especially love about this is that there's a twinge of banana flavor that is perfect for a peanut butter sandwich; even better, make an Elvis Presley! French toast it up, smother on some peanut butter, and layer on a a banana or two.

If you are a regular wheat bread consumer....please, give this a try. Each bite grew on me. I'm actually a bit embarrassed to say that my mom and I devoured the bread in one sitting, leaving one lone piece for my dad.

Whatever you do, just don't eat the entire loaf at once. Speaking from experience here...it will be the hardest thing to get out of your seat. You'll want to crawl into bed and sleep for 20 hours.

 First one plain, second one buttered...third one plain, fourth one buttered.

Recipe: Adapted from 100 Days of Real Food
2 cups of whole wheat flour (WWF)
3/4 tsp baking soda
1/4 tsp salt
3 medium bananas (very ripe)
1/4 cup of Greek yogurt
2 tbsp honey
1/2 cup unsweetened applesauce
2 eggs 
1 tsp vanilla extract
1 tsp cinnamon (opt.)


Directions: 
Preheat the oven to 350F (175C). Grease a bread pan or line one with parchment paper. In one bowl, whisk together the WWF, baking soda, salt and cinnamon. In another bowl, mash the bananas with the yogurt, honey, applesauce, eggs, and vanilla extract. Fold the banana mixture into the flour mixture, but be sure not to over mix. Pour the batter into the prepared pan and bake for 45-55 minutes.

Notes:
- Feel free to throw in some chocolate chips, nuts, ect.
- If you do not like dense wheat bread, skip out on this recipe.
- Make sure to use very ripe bananas. 
- I had to make flax eggs due to the H7N9 (bird flu) circulating around Shanghai, but the original recipe calls for real eggs
- oven calibrations may vary

With love, 
Grace

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Does anyone have good breakfast ideas for Mother's day?