Ever tire of trying to figure out what to make for meals for the week? I assume I'll get into a normal pattern someday and not plan it out so meticulously, but right now I spend FOREVER trying to find different things to make. The result? I have finally dived head-first into the world of Pinterest.
Turns out, it's a gold mine for all kinds of whole foods goodies! Naturally I want to try them all. This banana bread recipe was a WIN. Kendall and I ate almost the whole loaf in one evening, and the rest was quickly and quietly finished off the next morning. Best news of the day: no sugar, no oil, 100% whole wheat. YUM.
Whole Wheat Banana Bread
Adapted from Sally's Baking Addiction
1/4 C honey
1/4 C coconut sugar
2 tsp vanilla
a scant 1/4 C almond milk
2 large eggs
3 medium ripe bananas, mashed (about a heaping 1 and 1/4 cups)
1 3/4 C whole wheat flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
2/3 C chopped walnuts
1. Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
2. In a medium bowl, whisk the applesauce, honey, coconut sugar, vanilla, and milk together until combined. Then, whisk in the eggs and bananas until combined. The mixture should be smooth. Set aside. In a large bowl, whisk the flour, baking soda, cinnamon, salt, and walnuts together. Pour the wet ingredients into the dry ingredients and slowly whisk until just combined.
3. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
4. Allow the bread to cool completely in the pan on a wire rack before slicing. (Only if you have self-control of steel. Who waits until anything is cooled completely?)
2. In a medium bowl, whisk the applesauce, honey, coconut sugar, vanilla, and milk together until combined. Then, whisk in the eggs and bananas until combined. The mixture should be smooth. Set aside. In a large bowl, whisk the flour, baking soda, cinnamon, salt, and walnuts together. Pour the wet ingredients into the dry ingredients and slowly whisk until just combined.
3. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
4. Allow the bread to cool completely in the pan on a wire rack before slicing. (Only if you have self-control of steel. Who waits until anything is cooled completely?)
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