That said – it’s definitely not a healthy version of banana bread. It’s full butter, full sugar, full amazing-ness. You’re welcome to try substituting as you see fit but here’s the original recipe for all of you banana bread purists out there.
3 large very ripe bananas
1 c. sugar
1/2 c. butter, melted
1-1/2 c. flour
3/4 tsp salt
3/4 tsp baking soda
-Preheat the oven to 325˚.
-Mash bananas with a fork (or in your mixer).
-Blend in sugar, egg, and butter.
-Add flour, baking soda, and salt; mix well.
-Bake at 325˚ for 55-60 minutes.
To make this vegan: you can substitute shortening for the butter and 1 Tbs ground flaxseed meal mixed with 3 Tbs water for the egg.
To make this more whole grain: you can substitute up to half of the all purpose flour with whole wheat flour. The texture is definitely affected when you add the whole wheat but it still tastes great. It’s a heavier and denser bread. In fact, the bread in these pictures contains 1/2c. of whole wheat with 1 c. of all-purpose flour.