What drew me to this 100% whole-wheat banana bread was that the author recognized the pure silliness of other recipes that call for a cup of sugar in their banana breads. I agree that bananas are sweet enough and only a slight bit of added sweetness is necessary (if at all). If you are on the same page as me here, then try this Whole-Wheat Banana Bread recipe for yourself. I added both the seeds for my personal flair.
2 ¼ cup whole-wheat flour
¾ teaspoon baking soda
¼ teaspoon salt
3 ripe bananas, mashed
¼ cup plain yogurt
¼ cup honey
1/3 cup oil (or coconut oil)
1 teaspoon vanilla
1/3 cup pumpkin seeds
2 tablespoons poppy
Preheat oven to 350 degrees F and grease pan.
Whisk together the flour, baking soda, and salt.
In a separate bowl mix mashed bananas with yogurt, honey, eggs, oil, pumpkin seeds and vanilla.
Fold the banana mixture into the flour mixture until blended. Do not overmix.
Pour batter into prepared pan. Sprinkle poppy seeds on top.
Bake large loaf for 40 – 50 minutes or until it comes clean with a toothpick.