Wednesday, July 30, 2014

My Excellent Banana Bread- Healthier (and Yummier) than EVER!

I'm super excited about this updated version of my amazingly delicious banana bread (not to toot my own horn but I make a mean banana bread) healthier version is so moist and flavorful, despite the fact that I omitted the butter and chocked it full of wheat germ and hemp seeds. My kids just love this bread and ask me to make it all the time. They have no idea that it is an improved upon recipe (and by improved upon I just mean that it is original recipe is still the bomb and if you are looking for more of a classic banana bread, click here).  Enjoy the yummy healthiness!!!
Note that the picture above shows three bananas- I did make it with three bananas and I liked it, but I prefer it made with only two bananas. My family likes the more subtle banana flavor of two......

1/3 c coconut oil (and a little bit for greasing the pan)
2 very ripe bananas
3/4 cup coconut sugar (find this at Whole Foods or in the organic section of the grocery)
2 eggs
1/4 cup yogurt
3/4 cup whole wheat pastry flour
1/2 cup oat flour
1/4 cup wheat germ
1/4 cup hemp seeds
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 cup Enjoy Life chocolate chips (these are dairy, nut and soy free)

Preheat oven to 350F

Grease a meatloaf pan with a little coconut oil.

Melt the coconut oil in a large microwave safe bowl for about 50 seconds. Remove bowl from microwave and use a wooden spoon to stir it around until it is completely liquid. Add the two bananas and mash well. Add the coconut sugar to the banana/oil mixture and stir until combined. Add the eggs one at a time and combine; add yogurt and stir. Add the rest of the dry ingredients from the whole wheat pastry flour to the cinnamon. Stir to combine. Fold in chocolate chips.

Bake on 350F for 53-55 minutes. Remove from the oven and let cool for about an hour before turning the bread out and slicing.

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