Banana Bread: Baking, I Knead It

Let’s take a break from our regular fit schedule and get in the kitchen! I love to bake and cook, but baking is where I excel.

When I stumbled on a recipe I saw on Facebook for Healthier Banana Bread I had to have it. The hus loves him some nanner bread and since Betty Crocker has left me alone on this island we had to make a go at it.

(Healthier) Banana Bread
Tastes just as good as the version with oil/butter, but with a fraction of the fat & calories! Makes 12 servings.

Ingredients
1/3 cup white sugar
1/3 cup brown sugar
1/4 cup unsweetened applesauce
2 eggs
1 cup mashed bananas (about 2+ bananas)
1/4 cup water
1 2/3 cups all-purpose flour (I used whole wheat flour)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon vanilla extract
milk chocolate chips or dried fruit (if you’d like to add these, fold them in right before baking)

Directions
Preheat oven to 350 degrees F (175 degrees C). Spray one 9x5x3 inch loaf pan with a non-stick cooking spray.

In a medium bowl, beat the sugars and applesauce until smooth and creamy. Beat in the eggs, water, vanilla, and bananas with the sugar mixture until it is well blended.

Mix in the flour, baking soda, salt and baking powder just until the mixture is moistened and well-blended.
Bake at 350 degrees for about 50 minutes. Bread is done when the top is firm to the touch and a golden brown color. (Time will vary according to loaf size and oven type). When bread is removed from oven, allow it to cool on it’s side for 10 minutes, then remove it from the pan and let it cool on a rack.

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Warning, this is tasty. It’s much fresher and smooth than store bought. Also, if you let your bananas ripen to where they are almost brown the natural sugars will come out adding more flavor. And if I can do it, trust me, you can too.

Do you have any healthier dessert or bread recipes to share?

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