Site icon Whole Food Mommies

Maintenance – A Better Banana Bread – Hooray!

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!

Dry ingredients

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

Wet Ingredients

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

Exit mobile version