Hey everyone! I'm alive and well, I just had some minor surgery earlier this month and underestimated the number of posts I needed to have scheduled. You live and you learn, right? I am doing great, I just couldn't work on any house projects for a while...
I realized that I can still cook, though. So I decided to share a recipe for banana bread that has no oil or added sugar (or honey, or agave, etc.). I like it because I'm really working on limiting my sugar and sweetener intake, but I don't want to go low carb. The bananas make this bread sweet enough for a yummy breakfast bread without sending it into the traditional dessert territory of regular banana bread recipes.
The process is very simple, just a regular quick bread recipe! Start with your wet ingredients:
Next, mash up the bananas. Make sure they are very ripe since they're providing all the sweetness to our bread.
In a separate bowl, mix all the dry ingredients together:
Add the bananas to the wet ingredients, followed by the dry ingredients:
Bake & enjoy! It's really good toasted, and still sweet enough for my kids to enjoy without it being a dessert. I still love traditional banana bread, this is just a healthier way to enjoy that yummy taste more often.
Sugar & Oil-Free Banana Bread (adapted from The Sweet Beet)
2 large eggs
1/2 cup unsweetened applesauce
1/4 cup milk (I used unsweetened vanilla almond milk)
2 tsp. vanilla extract
2 cups mashed banana (about 4 very ripe, medium-sized bananas)
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup rolled oats
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
Beat eggs until fluffy, then add applesauce, milk and vanilla. In another bowl, mash bananas. In a third bowl, mix dry ingredients. Add bananas to wet ingredients and stir well. Fold dry ingredients into wet ingredients. Pour into a loaf pan and bake at 350°F for 55-65 minutes.