Little things are as wonderful as when you find a recipe that turns one of your favorite treats into something a bit healthier. It should be noted that until I was married I actually thought banana bread was healthy. Oh sad day.
Ben's mother bought him a copy of The America's Test Kitchen HEALTHY Family Cookbook. For his birthday. There are so many recipes in here I want to try, like homemade granola bars mmmmmm. But naturally I started with a favorite.
Better-for-you Banana Bread:
FLOUR MIXTURE
1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
3/4 cup sugar
2 tea baking powder
3/4 tea baking soda
1/2 tea salt
1/4 tea ground cinamon
14/ tea ground nutmeg
BANANA MIXTURE
1 1/2 cups large ripe bananas, peeled and mashed well (this will be about 3 medium or 2 1/2 large bananas, do not exceed the 1 1/2 mark or your loaf will be gummy and dense. Also, make sure they are ripe. There is a whole paragraph in the cook book informing you how partially blackened bananas are necessary for optimal taste)
4 TB unsalted butter, melted and cooled
2 large eggs
1/4 cup lowfat plain yogurt of lowfat sourcream (do not substitute nonfat, needs to be lowfat)
1 tea vanilla
optional
1/2 cup walnuts, toasted and chopped coarse (I haven't done this option yet)
1. Adjust oven rack to middle position and heat oven to 325 degrees. Lightly coat an 8 1/2 by 4 1/2-inch loaf pan with vegetable oil spray.
2. Whisk the dry ingredients together in a large bowl. In a separate bowl whisk the wet ingredients.
3. Gently fold the banana mixture and walnuts (if using) into the flour mixture with a rubber spatula until just combined (do not overmix). Scrape the batter into the prepared pan and smooth the top.
4. Bake until golden brown and a toothpick inserted into the center of the loaf comes out with just a few crumbs attached, 55-65 minutes, rotating the pan halfway through the baking.
5. Let the loaf cool in the pan for 10 min, then turn out onto a wire rack and let cool for 1 hour before serving.
Ben actually likes this better than my old all-white-flour-loads-of-cooking-oil recipe. It truly is divine. And just as easy as the other (I made this whole thing while Reid took a nap today . . . and I was super noisy and he didn't even wake up). Try it, you'll thank me.
Ben's mother bought him a copy of The America's Test Kitchen HEALTHY Family Cookbook. For his birthday. There are so many recipes in here I want to try, like homemade granola bars mmmmmm. But naturally I started with a favorite.
Better-for-you Banana Bread:
FLOUR MIXTURE
1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
3/4 cup sugar
2 tea baking powder
3/4 tea baking soda
1/2 tea salt
1/4 tea ground cinamon
14/ tea ground nutmeg
BANANA MIXTURE
1 1/2 cups large ripe bananas, peeled and mashed well (this will be about 3 medium or 2 1/2 large bananas, do not exceed the 1 1/2 mark or your loaf will be gummy and dense. Also, make sure they are ripe. There is a whole paragraph in the cook book informing you how partially blackened bananas are necessary for optimal taste)
4 TB unsalted butter, melted and cooled
2 large eggs
1/4 cup lowfat plain yogurt of lowfat sourcream (do not substitute nonfat, needs to be lowfat)
1 tea vanilla
optional
1/2 cup walnuts, toasted and chopped coarse (I haven't done this option yet)
1. Adjust oven rack to middle position and heat oven to 325 degrees. Lightly coat an 8 1/2 by 4 1/2-inch loaf pan with vegetable oil spray.
2. Whisk the dry ingredients together in a large bowl. In a separate bowl whisk the wet ingredients.
3. Gently fold the banana mixture and walnuts (if using) into the flour mixture with a rubber spatula until just combined (do not overmix). Scrape the batter into the prepared pan and smooth the top.
4. Bake until golden brown and a toothpick inserted into the center of the loaf comes out with just a few crumbs attached, 55-65 minutes, rotating the pan halfway through the baking.
5. Let the loaf cool in the pan for 10 min, then turn out onto a wire rack and let cool for 1 hour before serving.
Ben actually likes this better than my old all-white-flour-loads-of-cooking-oil recipe. It truly is divine. And just as easy as the other (I made this whole thing while Reid took a nap today . . . and I was super noisy and he didn't even wake up). Try it, you'll thank me.
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