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Posts Tagged ‘banana bread’

  1. Recipe Redux: Whole Wheat Oatmeal Banana Bread

    March 21, 2012 by erinRD

    Adapted from Daily Garnish

     

    This month’s theme for Recipe Redux is using honey or maple syrup to sweeten your recipes:

     

    “Stick with Maple Honey Sweetness” – It’s March, so the nights are still cold, but the days are warm enough for the sap to rise in maple trees – and that means it’s Maple Sugaring time in the northern states. If you live in the southern states (or overseas) you’re seeing flowers begin to bloom and that means honey bees are busy. So this month, we’re cooking, baking and ReDuxing with maple or honey to add natural sweetness to everything.”

     

    Bananas are very sweet on their own, so they don’t need much added sugar when baking with them!
    1/4 cup brown sugar, loosely packed
    1/4 cup honey
    1/2 cup unsweetened applesauce
    4 ripe bananas, mashed
    1/4 cup milk
    1 teaspoon apple cider vinegar
    1 teaspoon vanilla
    2 cups whole wheat flour
    1/2 cup rolled oats
    1/2 teaspoon baking soda
    1 1/2 teaspoons cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon kosher salt

     

    Directions:
    1. Add sugar, honey, and applesauce to bowl and beat until well combined.


    2. In a cup, combine milk with the apple cider vinegar and add into bowl to combine.
    3. Add the vanilla and mashed bananas to the bowl to combine all wet ingredients together.
    4. In another bowl, mix together the dry ingredients – whole wheat flour, rolled oats, baking soda, spices, and salt.


    5. Slowly add the dry ingredients to the wet ingredients, and mix until just combined.


    6. Grease a loaf pan and spoon in batter evenly. Sprinkle a few oats on top and bake for 55 minutes on 350 degrees. Slice and serve! Serves 12.

    Nutrition Notes: Honey is naturally sweet and a perfect item to add when you’re trying to sweeten up a recipe without adding extra white sugar! This recipe can also be made vegan by using soy of almond milk in place of cows milk!

    Taste Test: Moist and delicious! I had this for breakfast for a week! It would also make a great dessert.

    In other news, Wellsphere is sending me to Nourished: A Food Bloggers Conference on April 13th here in Chicago!

    I’m really excited to go! The sessions and sponsers look amazing and it will actually be my very first food blogger conference! Mosre details to come!

    Enjoy these other recipes made with honey or maple syrup!



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  2. Recipe Redux: Dark Chocolate Banana Bread

    February 21, 2012 by erinRD

    Recipe Redux: Chocolate Love is in the Air!

    I’m not sure how chocolate and love became a pair but whenever I think of Valentines Day or February, I think of chocolate.

    I’m not going to ask any questions.

    Although Valentines Day has come and gone, there is no excuse not to include chocolate in your diet! Especially when there are a lot of health benefits of dark chocolate!

    Adapted from How Sweet It Is

    2 cups whole wheat pastry flour
    1/2 cup unsweetened dark cocoa powder
    1 1/2 teaspoons baking powder
    1/4 teaspoon salt
    1/2 teaspoon cinnamon
    1/4 teaspoon nutmeg
    2/3 cup brown sugar
    1 large egg
    2 teaspoons vanilla extract
    4 large bananas, mashed (about 1 1/2 cups)
    1/2 cup unsweetened applesauce
    1/4 cup skim milk
    4 ounces dark chocolate, melted
    3/4 cup dark chocolate chips

    Directions:
    1. Preheat oven to 350 degrees F. Spray a loaf pan or bundt pan liberally with non-stick spray.
    2. In a bowl, mix together flour, cocoa, salt, cinnamon, nutmeg and baking powder, then set aside.


    3. In a large bowl, whisk egg and sugar together until smooth. Whisk in vanilla extract, then add bananas and milk and mix until combined.

    Add in dry ingredients slowly, mixing with a spoon until batter comes together. Add in applesauce and mix until incorporated, then stir in melt chocolate.


    4. Fold chocolate chips into batter and pour batter into pan. Set pan on a baking sheet, then bake for 55-60 minutes, or until center is set and a toothpick inserted comes out clean.
    5. Remove bread from oven and sprinkle with additional chocolate chips if desired. Let cool completely (1-2 hours) before cutting. Serves 12.

    Nutrition Notes: True dark chocolate is anything containing 65% or more cocoa. Dark chocolate contains a ton of heart healthy antioxidants (nearly 8 times the number found in strawberries) that have been shown to fight free radicals, which are linked to more than 100 conditions ranging from heart disease and arthritis to dementia and diabetes. Dark chocolate has also been shown to decrease blood pressure, and lower LDL (bad) cholesterol levels. It also contains serotonin, a natural mood-boosting anti-depressant.

    This cake incorporates dark chocolate and is also low in sugar since bananas are naturally very sweet. Subbing applesauce for butter also decreases the fat and adds more moisture.

    Taste Test: Bananas and chocolate are a winning combination! This bread is very chocolatey, moist and delicious!

    Check out the other Recipe Redux submissions!!



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  3. Applesauce Banana Bread

    July 5, 2011 by erinRD

    Happy July 5th!

    Oh wait – that’s no fun.
    ;) Hope your July 4th was great! It was a late night last night but sometimes you’ve just gotta have fun – even if it means being tired the next day!

    Applesauce Banana Bread

    1 2/3 cup whole wheat flour pastry flour
    1 teaspoon baking soda
    ½ teaspoon cinnamon
    ½ teaspoon salt
    1/3 cup sugar
    1/3 cup brown sugar
    2 eggs
    ½ cup unsweetened applesauce
    3 very ripe bananas, peeled and mashed
    2 tablespoons low fat sour cream
    1 teaspoon vanilla extract

    Directions:
    1. Preheat oven to 350 degrees. Combine flour, baking soda, cinnamon and salt.
    2. Beat sugar and eggs with whisk or electric mixer until fluffy, then add unsweetened applesauce.
    3. Combine mashed bananas, sour cream and vanilla, then add to sugar mixture.
    4. Fold in flour mixture and pour into medium/large loaf pan or two small loaf pans sprayed with non-stick cooking spray. Bake about 50 – 60 minutes. Serves 12.

    Nutrition Notes: Subbing applesauce for oil saves a ton of fat and calories. Not to mention, I think it gives it added flavor and moisture!

    Taste Test: I made this and brought it when we went camping and everyone loved it. They had no idea that there was no oil in the bread. It stayed moist for days. A definite keeper!!

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