Thursday, March 28, 2013

Whole Wheat Banana Bread

Bananas are one of my favorite fruits. I love them cut up on top of my cheerios, slathered with peanut butter or mixed into a smoothie.  But my favorite has to be banana bread. Unfortunately most recipes call for up to a cup of sugar, which I think is ridiculous to begin with and white flour, which is a no-no for my diet these days.  I've adapted a recipe that uses whole wheat flour and no added sugar and it's actually just as good as the regular version, if not better.  Try it out, you won't regret it.

If you don't have brown bananas on hand and you're too impatient to wait a few days, you can brown them by putting them in an oven heated to 300 degrees.  Keep a close eye on them and pull them when they turn brown.

Ingredients:
2 1/4 cup whole wheat flour
3/4 tsp baking soda
1/4 tsp salt
3 ripe bananas, mashed
1/4 cup applesauce (I used unsweetened)
1/4 cup honey
2 eggs
1/3 cup oil (I used coconut oil)
1 tsp vanilla

Instructions:
Preheat your oven to 350 degrees and grease your loaf pan.
Stir together the flour, baking soda, and salt.
In a separate bowl mix the bananas with applesauce, honey, eggs, oil and vanilla.
Fold the banana mixture into the flour mixture only until just blended.
Pour the batter into the loaf pan and bake for 40-50 minutes.

You can also use this recipe to make muffins or mini-loaves.

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