{moist} whole wheat banana bread

If there’s one thing we always have in the house, it’s egg (okay and peanut butter). I’m totally egg obsessed. I eat them sweet (in my custard oats!), savory in scrambles and sandwiches, or even just hard boiled by themselves. Eggs really are one of my favorite protein sources.


Last Friday something strange and rare happened… we were out of eggs! Breakfast was protein oats, with no egg. I was sad and my tummy was starting to miss my beloved egg. I didn’t grocery shop until Sunday morning, which meant I went 2 full days with no eggs! The horror.

While Jacob was working away on the downstairs bathroom remodel on Saturday, I wanted to bake. With 6 almost black bananas staring at me on the counter, I knew it was time to make some b-bread.


All it took was the thought of banana bread and I was set. Eggs or not, I was making this bread.

An egg-less banana bread is a-okay with me. This loaf ended up ssuuuupppppppeeerrr moist. There really is no other word than moist to describe it.


I will admit I’ve eaten about 75% of the loaf, with just a tiny bit remaining. It’s just so good!

Another thing I was out of was cinnamon, so none made it into the loaf and I still loved it. If you have cinnamon on hand, do add it in. You can never have too much cinnamon.


Whole Wheat Banana Bread
Adapted from whole wheat oatmeal banana bread


  • 1/3 cup natural cane sugar
  • 1/4 cup maple syrup
  • 1/4 cup butter, softened
  • 1/4 up unsweetened applesauce
  • 4 ripe bananas, mashed
  • 1/4 cup milk of choice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla
  • 2 + 1/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt


  1. Pre-heat oven to 350 degrees. Grease a loaf pan and set aside.
  2. Add sugar, syrup, applesauce, and butter to a bowl. Whisk until combined (can also be done in a standing mixer).
  3. In a separate bowl, combine milk with the apple cider vinegar. Add the milk, vanilla, and mashed bananas to the mixer and combine. In another bowl, mix together your dry ingredients – whole wheat flour, baking powder and salt.
  4. Slowly stir in the dry ingredients and mix until just combined.
  5. Bake for 55 minutes.

Keeps covered at room temperature for 3 days or up to 1 week in the fridge.

Aaannnnndd another morning of water aerobics done! I am loving my water workouts. A couple bites of this banana bread was the perfect fuel for my early morning workout!

Do you improvise and work with what you have in the kitchen, or run to the store if you’re out of something for a particular recipe?