Delightful and Healthy Banana Bread!

Apparently, this week is recipe week on here. This was not intentional, clearly this pregnant lady wants to think about food! As a side note, I do not want to think about clothing because ALL of the fall clothes are do delightful and I am stuck in maternity wear- which, let's face it, is horrific! I am trying not to spend money on any maternity clothes since this is the last pregnancy and I have 2.5 months to go- but I am feeling a touch "ug" these days! Friends, if you see me wear the same all black outfit for the next 2.5 months- you know why! OK- back to the cooking! I wanted to share this recipe because it is always such a hit- this bread does not last 24 hours in the house. I have made some changes (in red) to make it really healthy and still yummy. I am sure you are like me and always have brown bananas hanging around- so this is the perfect recipe to use those up! Enjoy! 

Banana Bread: (actual recipe in black, my changes in red)
- 3-4 ripe or overripe bananas (I put in as many as I have- the more bananas the less sugar I add)
- 1 cup sugar (I put 1/2 cup or less)
- 1 egg
- 1.5 cups of flour (I use whole wheat or whole wheat white)
- 1/4 cup melted butter or margarine (margarine is best, smart balance works well too, I add a touch more than 1/4 cup to make it moist- really moist is 1 stick)
- 1t baking soda
- 1t salt (I just twist the sea salt grinder once, if the nuts are salted I don't add any)
- 1/2 cup chopped walnuts (I use pecans because I always have them on hand)
*My additions: I add a few shakes of cinnamon in the mix and on top before I bake, if I have blueberries I add blueberries, I also add a tablespoon or two of ground flax seed

**Mash bananas with fork, stir in other ingredients, pour into loaf pan (8.5 x4.5x2.5) bake 1 hour at 325 degrees (check at 45 minutes)

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