THE PERFECT HEALTHY BANANA BREAD RECIPE

I had to make a couple of adjustments, first I didn't have flaxseed so I used more flour I also used stone ground whole wheat flour. I think it came out great because of the flour I used it had an interesting texture that my husband loves.

I really liked this recipe, however I did alter it some because of what I had on hand and preference. I used dark brown sugar instead of splenda and vanilla yogurt instead of sour cream. Plus, I threw in a tablspoon or two or whole wheat germ. It turned out wonderfully. It will make a great quick breakfast on days when I'm short on time.


THE PERFECT HEALTHY BANANA BREAD RECIPE

INGREDIENTS

1 1/2 tbsp (25g) butter
1/4 cup (50g) honey 
2 eggs (~100g egg)
1 1/2 cups (~340g or three large) mashed ripe banana 
1 cup (240g) unsweetened applesauce 
1 cup (120g) gluten free plain flour or regular plain flour
1 cup (110g) gluten free oat flour (or made from ground gluten free rolled oats or gluten free quick oats)*
1 tsp baking powder
1/4 tsp baking soda 
Pinch of salt
Optional: Nuts, cinnamon/spices, chocolate chips etc

INSTRUCTIONS
  • Preheat your oven to 180C/355F.
  • Grease and/or line a small/medium loaf tin. 
  • In a mixer, beat your butter and honey until smooth and creamy. 
  • Add in your eggs, banana** and applesauce. 
  • Add in your flours, salt and raising agents to your mixer and mix on low until just combined, scraping down the edges to ensure everything is incorporated. 
  • Pour your mixture into your prepared loaf tin and tap the bottom of your tin on the counter to even out the mixture. 
  • Bake for ~1 hour or until a skewer inserted into the centre of your loaf removes clean. If you're finding your top is cooking faster than the inside, cover your loaf with foil to stop the top from browning too much. 
  • Leave to cool before slicing. 
  • Store your banana bread in an airtight container at room temperature or in the fridge (the choice is yours!) for up to three days. This loaf also freezes really well - just slice, wrap and store in zip lock bags in the freezer. 
  • The banana bread is even better the next day as the flavour develops!


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