Sunday, June 20, 2010

Banana Nut Bread

Day 2 of banana bread making, it's been fun, but I'm ready to be done. The last 2 loafs are in the oven then we have officially used up almost 2 dozen mushy bananas! yay!

We took lots of banana bread to the birthday party last night...all that we had made with no nuts, no healthy substitutes to get it out of the house and because the birthday boy's mamma loves the fiance's banana bread!
















RJ's birthday cake!















LUCKILY there were lots of kids there, who scarfed down the cupcakes in about 2 seconds so I didn't even get to think about having one. AND they had pizza there for food, as well as fruit salad, pasta salad and a veggie tray. I happen to not like pizza, so zero temptations all party log! I snacked on some fruit and veggies and came home to a veggie seafood sub from subway. MUCH better option. No soda, no cake, no pizza. Overall, a successful party. :)

THEN the experimenting began in the kitchen. Overall, we settled on this for some great, somewhat healthy, banana nut bread:

  • 1/4 cup smart balance
  • 1/4 cup unsweetened applesauce (or you could use a 1/2 cup of applesauce and cut out the smart balance)
  • 2/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmet
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cup mashed ripe bananas (about 3 bananas)
  • 1/4 cup honey
  • 2 large eggs
  • 1 cup unbleached all-purpose flour
  • 1 1/4 cup whole wheat flour
  • 1/2 cup chopped walnuts
-Preheat the oven at 325 degrees and lightly grease a 9"x5" loaf pan
-Combine smart balance, applesauce, brown sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder and salt in bowl, beat until smooth
-Add the bananas, honey and eggs, again beating until smooth
-Add flour and walnuts and stir in until smooth
-Pour the batter in loaf pans, smoothing out the top and let sit for 10 minutes at room temperature
Bake bread for 45 minutes, then cover with a piece of aluminum foil and continue baking for an additional 25 minutes, or until the batter is cooked all the way through (check it with a toothpick if you're not sure)
-Let it sit out til it's room temp, then cover in tin foil and put it in the fridge for at least 1 hour 

We think it tastes better cold, you might like it warm, either way, this is the best mix. We tried all whole wheat flour, which turned out fine, all applesauce that also turned out fine, this was our half healthy mix that we eased into. We also cut down the salt a bit, and only used about 1/2 teaspoon. Again, it turned out fine. All ways you can mix it up a bit to suit your needs. We thought about adding stevia, but I really like the flavor of brown sugar. I'm sure that would be a fine alternative as well. All ideas for some great, healthy banana bread, or to use up ripe bananas!

Overall, I think we made about 6 loafs of banana bread. Gave a few away, we might try freezing one for a later date, and we have some snacks or breakfast for a week or so!

1 comment:

  1. This banana nut bread looks delicious! Thanks for sharing.

    ReplyDelete