I think it’s a little crazy when I see banana bread recipes that call for an entire cup of sugar. Ripe bananas are so naturally sweet I actually use them as the sweetener in some recipes like smoothies and pancakes. Maybe it is my new and improved palate, but I cannot imagine needing a full cup of sugar in addition to three super sweet ripe bananas! So here is my version of banana bread, which of course calls for 100% whole-wheat flour and a mere quarter cup of honey. And don’t feel confined to the “loaf” shape…these are great as muffins, mini-muffins, or small loaves as well. Also, feel free get creative with add-ins like nuts, raisins or other dried fruit. Enjoy!
- 2 ¼ cup whole-wheat flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 3 ripe bananas, mashed
- ¼ cup plain yogurt
- ¼ cup honey
- 2 eggs
- ⅓ cup oil (I used coconut oil)
- 1 teaspoon vanilla
- Preheat oven to 350 degrees F and grease pan.
- Whisk together the flour, baking soda, and salt.
- In a separate bowl mix mashed bananas with yogurt, honey, eggs, oil, and vanilla.
- Fold the banana mixture into the flour mixture until blended. Do not overmix.
- Pour batter into prepared pan.
- Bake large loaf for 40 – 50 minutes or until it comes clean with a toothpick.
Also - Check out my new weekly syndicated newspaper article in today’s Miami Herald. http://www.miamiherald.com/2011/05/02/2196843/seeking-out-the-real-food-in-our.html If you like it click “like” next to the title. Thank you for your support!
[Entered into Food Renegade's Fight Back Friday]