The smell of freshly baked Banana Bread is just one of those things that instantly triggers my salivary glands. The only problem is that it is often not a guilt-free pleasure. I fiddled around in my kitchen and came up with this FANTASTIC recipe (if I do say so myself). I fed it to my hubby and although he knew there wasn’t any butter in it (well duh), he did agree that it was pretty delicious!
Since I am super picky about my bananas – which leaves about a 48 hour period to consume them – my pile of frozen bananas has been growing in my freezer. By the way, click here to make sure you never waste a ripe banana again!
A Better Banana Bread!
1 cup whole wheat flour
3/4 cup rolled oats (I prefer regular, not quick)
3/4 cup white flour (preferably organic)
1/4 cup wheat germ
1/4 cup chopped walnuts (optional)
1 tsp baking powder
1 tsp baking soda
2 TBS ground flax seed
1/2 tsp salt
1/2 cup white Northern beans (drained and rinsed)
1/2 cup unsweetened applesauce
3 ripe bananas
2 TBS almond oil (you can also use olive or Canola oil instead)
1 tsp almond extract
2 eggs (cage free is preferred)
1/2 cup honey
2 TBS maple syrup (this is optional to make them just a little sweeter)
Combine all the dry ingredients in a mixing bowl. Combine all the wet ingredients in a Vita-mix or a food processor. Puree until smooth and then mix with the dry ingredients. Mix with a mixer for about 2 minutes. This recipe will make 2 bread size loaves, about 18 muffins, or approximately 10 mini loaves. Bake at 375 for 20-25 minutes until golden brown and the center it cooked through. My kids keep begging for more! I think I will make a big batch of muffins this weekend and freeze them for school lunch “dessert”.
Source: WFM 1-10