One of my favorite childhood memories is my mom making banana nut bread on cool winter mornings. It smelled so good and the oven warmed the house.
Those mornings in Southern California were never as cold as my mornings in Missouri, but there is still comfort in freshly baked banana nut bread on a cold morning. Of course, sugar, white flour and butter were staples in her recipe, and I had to figure out how to make this treat just as yummy, but healthy at the same time. So, here’s the recipe. It’s in the oven right now and I will post a picture of the final product when it’s done.
Enjoy!
2 over ripe bananas, mashed.
1 cup unsweetened applesauce
4 egg whites
2 TBSP coconut nectar
1 ½ cups whole white wheat flour
1 tsp baking powder
1 tsp cinnamon
½ cup chopped pecans, walnuts or almonds
Preheat oven to 350 degrees and prepare loaf pan, by spraying the inside with non-stick spray.
In a large mixing bowl or mixing pitcher beat bananas, applesauce, egg whites and coconut nectar until well combined. In separate bowl, mix flour, baking powder and cinnamon with a fork. Slowly incorporate the dry ingredients into the fruit and egg whites mixture. Beat until smooth, fold in chopped nuts. Pour batter into loaf pan and bake at 350 for 40 to 45 minutes, or until top springs back when touched lightly.
No comments:
Post a Comment