My in-laws sent me home with a bunch of ripe bananas after Thanksgiving, so I was busy today baking banana bread. This is a clean eating recipe that I created from an old favorite. It is really good for you and tastes delicious!! I tried out my new baking find, Sunsweet Lighter Bake, and the results were great! Moist, flavorful bread without any indication that butter was missing. I want to stress the importance of using over- ripe bananas for this recipe. It makes all the difference in the sweetness and moisture.
Healthy Banana Bread
4 small, very ripe bananas or 3 large
2 tbsp plus 2 tsp of sunsweet lighter bake(if you cannot find this item, use 1/3 cup safflower oil or melted smart balance butter)
1 cup sucanat
1 large egg
1 1/2 cups whole wheat pastry flour
1/2 tsp sea salt
1 tsp baking soda
2/3 cups chopped pecans
Mash bananas and mix with lighter bake or oil. Add sucanat and egg; blend.
Sift dry ingredients together and add to the mixing bowl.
Mix on low until blended. Stir in nuts.
Place in 3 small loaf pans sprayed with cooking spray. Bake at 350 degrees for 30-40 minutes. Check at 30 minutes by inserting a toothpick into the center of a loaf. Top warm loaves with 1 tbsp smart balance tub butter and cool on wire racks.
You can wrap the loaves in saran wrap and then in foil and place in a freezer ziploc bag and freeze until ready to serve. Thaw overnight in refrigerator. Yum! Yum!
*My kids love this bread when I substitute semi sweet chocolate chips for the nuts. I usually double my batch and separate into two bowls. I mix chocolate chips in one batch and nuts in the other. Now everyone is happy!
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