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Whole Wheat Banana Bread
Nb persons: 12
Yield:
Preparation time: 20
Total time: 80
Source: Livestrong.com
| My Version of a Healthier Banana Bread. I use Dark Chocolate instead of Walnuts. The chocolate breaks down to an extra 25 calories per serving, which can be subtracted or swapped out for walnuts. I also use honey, but that can be swapped out for regular sugar. things to try- one less banana, molasses instead of honey, more wheat flour to regular flour | |
| 1 cup | all-purpose flour |
| 1 cup | Whole Wheat Flour |
| 1 1/2 tsp | Baking Powder |
| 1/2 tsp | Baking Soda |
| 1/4 tsp | Salt |
| 1/4 tsp | Cinnamon Ground |
| 1/8 tsp | Nutmeg, Ground |
| 4 | Banana, large, mashed well |
| 2 | egg, beaten first in separate bowl |
| 1/2 cup | natural apple sauce |
| 1/2 tsp | Vanilla Extract |
| 3/4 cup | Honey |
| 2 oz | 70% dark chocolate, chopped |
Preheat your oven to 350 Degrees
Spray a 9x5 loaf pan with vegetable spray oil.
In 2 separate bowls, Mix your Dry and your Wet Ingredients.
*Try to make the Wet ingredients to a very smooth texture, I think this will help to keep the bread moist.
Add your mixed Wet ingredients to your dry ingredients stirring until it becomes a smooth batter.
Pour batter into oiled pan.
Cook for 30 minutes at 350 degrees, then turn down temp to 325 degrees and cook another 25-30 minutes.
Bread will be done when a tooth pick comes out clean.
Turning the temp down or putting foil over the top will prevent the bread top from over-browning.
Transfer to a cooling rack for 15-30 minutes.
Slice into 3/4 inch pieces. Approx. 12 servings.
Read more: http://www.livestrong.com/recipes/whole-wheat-banana-bread-14/#ixzz1oLh03FV2
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