Granola-Whole Wheat Banana Bread

This is a little healthier version of banana bread that ramps up taste and nutrition by including nutty whole wheat flour, subbing applesauce for half of the butter, using less than half of the typical amount of sugar and topping the loaf with pretty, crunchy granola. You can decrease preparation time by using a food processor or electric mixer for the wet ingredients and/or to mash the bananas. If you're not in a rush, cool, wrap, and let rest a day before slicing for best flavor. Recipe very loosely based on one from FANNY FARMER BAKING BOOK by Marion Cunningham.

makes one (9x5) loaf

Ingredients

1 ½ cups all-purpose, unbleached flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
5 medium bananas, mashed
½ cup salted butter, softened
½ cup applesauce
½ cup granulated sugar
4 eggs at room temperature
½ cup chopped walnuts
¼ cup granola

Instructions

PREPARATION: Preheat oven to 350 degrees F. Set rack at center. Grease a 9x5x2 loaf pan well.
MIX DRY INGREDIENTS: In a large bowl, stir together the flours, baking soda, and salt. Set aside.
MIX WET INGREDIENTS: In a medium bowl, beat together the bananas, butter, applesauce, sugar, and eggs.
MIX THE WET AND DRY INGREDIENTS/POUR INTO PAN: Pour the wet ingredients into the bowl with the dry ingredients, add the walnuts, and stir together until just mixed. Pour the batter into the greased pan, scraping sides with a rubber spatula, smooth the top, and sprinkle with the granola.
BAKE 50-60 MINUTES or until a toothpick stuck into the center comes out clean. Cool pan on a wire rack 5 minutes. Holding pan at both ends, bang firmly a few times on the counter, and turn out onto rack. (Use a small, thin knife to go around the edges of the pan if the bread doesn’t pop right out.) Cool nearly completely before slicing. (Let rest a day before cutting to marry flavors if you have time.) Wrap tightly once cool or place in sealable plastic bag and store 2 days at room temperature, one week in the fridge, or 2 months in the freezer.