Wednesday, June 29, 2011
Banana Bread Makeover
I don't know about you but I happen to love banana bread. But rarely do I ever get to make it because my children are monkeys and almost always gobble up the bananas long before they are banana bread ready. Even when I buy 'extra' bananas, they are gone before I can use them.
Well, just yesterday I had the rare opportunity to make some. I had never made a 'clean' banana bread before. If you know me, you know that Anthony and I have cleaned up our diets, and those of our kids, in recent months. Sure we slip up a time or two (or ten) each week but we're trying. And our eating habits are largely different from where they started.
So, I decided to give banana bread a makeover. Maybe I was a tad bit nervous. You see, I'm a recipe follower to a T. I'm not one of those people that is comfortable changing things up and just knowing it will turn out. If it says 1/2 cup, I'm going to use 1/2 cup. But recently, I have grown a wild hair of sorts and started to tweak things a little bit. It's not something I would say I'm good at yet. I still cringe each time, crossing my fingers that my 'experiment' doesn't completely ruin the recipe. Luckily, I've had luck on my side... so far. ;) Let's keep that streak, shall we?
Well, I made a version of banana bread that my family absolutely loved! And believe it or not, there is absolutely NO refined sugar or white flour in it.
Banana Bread... All Cleaned Up!
1/2 c. olive oil
1 tsp vanilla
2 or 3 very ripe bananas, peeled and mashed
1 1/2 c.whole wheat pastry flour
1/4 c. Sucanat (dehydrated cane juice)
1/4 plus 2 T. agave nectar
1/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
3 T. ground flax seeds (optional)
Preheat oven to 325*.
Mash bananas in small bowl, set aside. In a large bowl, combine wet ingredients and mix until blended. Add bananas, mix until blended. Combine dry ingredients in separate bowl. Add to wet indredients a small amount at a time, mixing each time you add more.
Once it is all incorporated and mixed well, pour into a sprayed loaf pan (4 1/2 x 8 1/2). Bake for 60 minutes or until golden brown.
Make 1 loaf but could easily be doubled or tripled.