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Friday, February 10, 2012

Banana Bread

I was really excited about this banana bread recipe - it substituted honey and sugar-free applesauce for the brown sugar and oil in a normal recipe, and was made with whole wheat flour. I've been trying to get all of us eating more natural foods, along with more fruits and vegetables, so I thought this was a great recipe to try out.

The end result was decent - although not nearly as sweet and addictive as my other banana bread recipe. It's very moist, though, which was a pleasant surprise. Linds took one bite and refused the rest of the piece, which is highly unlike her, so I have a feeling this may not be a keeper. I'd give it a 6/10 - tastes decent enough to finish the loaf, but not something we're going to be craving anytime soon.

"Healthy" Banana Bread
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar-free applesauce
3/4 cup honey
2 eggs, beaten
4 mashed overripe bananas

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, combine flour, baking soda and salt. 
  3. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. 
  4. Stir banana mixture into flour mixture; stir just to moisten. 
  5. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. 
  6. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

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