This is the moistest, most delicious banana bread you will come across, and it's made with whole grains!! We had some very ripe bananas to use up, so I came up with a whole foods version of this classic favorite. 

Best Ever Whole Wheat Banana Bread

{makes 1 9x5 inch loaf}

2 eggs, beaten

1/3 cup whole milk

1/2 cup butter {one stick}, or coconut oil, melted

3-4 over-ripe, mashed bananas*

1/3 cup honey

1 teaspoon pure vanilla extract 

2 cups whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

pinch of nutmeg

1/2 cup chopped nuts {walnuts or pecans}, optional

* Note: Putting in 4 bananas will create a little bit of gooeyness on the bottom due to the bananas settling a bit, which I happen to love! If you don't, just use 3.

Preheat the oven to 325 degrees F. Coat your loaf pan with coconut oil or butter, whichever you prefer. Combine all the wet ingredients. Add the dry ingredients to the banana mixture and stir until combined, then stir in nuts. Pour into prepared loaf pan and bake for 1 hour and 20 minutes or until center is cooked through. For less fat content, you can substitute applesauce for the butter/coconut oil. And note that, as with all whole/real food recipes, it's best to use organic ingredients as much as possible.

Enjoy!

It's also my husband's birthday today. Since I haven't left the house in a couple days to buy the ingredients I was planning on getting, I had to get creative with his birthday "cake." Enter banana bread with cinnamon cream cheese frosting. It was pretty good! Happy birthday, babe. XO