Healthy Banana Bread (Whole Wheat)

You can use an electric mixer or mix everything by hand. I like to use an electric mixer because I use it to mash the bananas. Using a handheld or stand mixer fitted with a paddle or whisk attachment on mediumhigh speed beat the mashed bananas applesauce and eggs together until combined. Or whisk by hand. Add the honey brown sugar milk and vanilla extract. Beat on mediumhigh speed or whisk until combined. Set aside.
Whisk the flour baking soda cinnamon and salt together. Pour into the wet ingredients and beat on medium speed or by hand until combined. Fold in the walnuts.
Pour the batter into the prepared loaf pan. Bake for 6065 minutes making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before
or after 6065 minutes depending on your oven so begin checking every 5 minutes at the 55 minute mark or so.
Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing and serving.
Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.