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Thursday, February 23, 2017

A Much Healthier Banana Bread

While I was doing my baking frenzy last week to get rid of as much kefir as possible, I remembered I had a bunch of frozen overripe bananas, so banana bread seemed like a really good idea. Unfortunately the really delicious banana bread I make has nothing remotely healthy except bananas, so I monkeyed with the recipe, changed flours, sugar and coconut oil for butter and came up with something a good bit healthier and still very tasty.
This is the result of my mad scientist experiment.




1 1/4 C whole wheat pastry flour (I imagine any ww would work)
3/4 C unbleached flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 C sugar (I used turbinado)
3 very well mashed bananas
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
1 egg, beaten
1 C kefir or buttermilk
1/2 or so cup walnuts, chopped  (I probably used less)

Preheat the oven to 350 degrees. Grease a loaf pan (I used coconut oil spray)  Mix all the dry ingredients together (flours, baking powder, baking soda and sugar) and whisk to blend well.  In a separate bowl mix the wet ingredients (Coconut oil, eggs.kefir, vanilla and bananas) until they are very well blended.  Stir the wet stuff into the dry stuff and mix until it is combined, but do not over mix.  Stir in the nuts, and spoon it out into the prepared loaf pan.  Bake about  20-25 minutes or until a toothpick inserted in the middle comes out clean . (For a loaf like this I use spaghetti instead of a toothpick because it is longer and reaches the middle a little easier)

Remove  and let it cook at least 30 minutes before slicing.  When I made this by the original recipe I would cut the loaf in half and freeze 1 half while we ate the other. This time since I am eating no sugars and TheHub still has cake left, I froze the cake in 2 bags, one sliced and 1 unsliced, minus one tiny  slice (think business card paper thin slice so I could taste it)  It has much less of the bad stuff (butter, all white flour, granulated sugar) than the former recipe and delivered all the taste. (OK not all the taste, the old recipe had 3/4 cup sugar and 1/3 cup of butter so it is less sweet and has no buttery flavor, but I used an extra banana which compensated for the lesser sugar amount)  Unless I was doing a side by side comparison I would not really taste the difference.  If you want something sweet, full of flavor and not so bad for you give these a try!

p.s. I wrote this on. Sunday since I knew I would be gone this week. So far I have eaten Peruvian and French food (plus American stuff of course) with the promise of Latin tonight. Food heaven!  Oh and the whole 30 thing was over just in time!




20 comments:

  1. that looks yummy, I know if I look hard enough I will be able to find some bananas in the freezer!!

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    1. It seems like 1 banana from every bunch I buy winds up in the freezer

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  2. Thank you for doing the experimenting! Can I substitute yogurt for the kefir?

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    1. I don't think it would matter at all what was used for the liquid, but if using Greek yogurt you might want to thin it a little.

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  3. I think it's remarkable that you can bake all of these things and not eat them. Good for you. Hope you're having a good vacation.

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  4. I just threw some bananas in the freezer so this is exactly what I needed - a somewhat healthier version of the old favourite - thanks!

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    1. At least this version will not try to hurt you

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  5. I love banana bread made with whole wheat flour. Thanks for sharing the recipe.

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  6. I would love a nice big slice of that right now-starting to get my appetite back, but not enough to do any cooking.

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  7. Yum! I was planning on baking banana bread today - this sounds fabulous!

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  8. I love the idea of a healthier banana bread. Bananas are so sweet on their own that I often find that I can reduce the sugar in my recipe with no adverse effects. I will have to try this out.

    Your vacation meals sound wonderful.

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  9. I just bought a large bag of bananas at the store for 25 cents a pound, they are in the freezer.

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    Replies
    1. If you make it you will fancy it up I am sure!

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  10. I love a healthier banana bread. Last time I made banana muffins I threw some homemade (strictly baked apples with spices) apple sauce in as needed to use it up and they turned out great, used less sweetener as a result.

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