My husband is starting T25, by Beach Body, so he’s stocked up on healthy snacks/foods. The stockpile includes bananas, but they ripened a little faster than he planned, so I decided to make banana bread. This is a recipe we have made for years. I’ve tweaked it a bit to make it a little healthier, and the revisions are below. I’ve added some whole wheat flour, instead of all white flour, I’ve substituted apple sauce for canola oil – this is a trick I do for any baked recipe calling for canola oil, and I used egg beaters in place of an egg.
Add dry mixture to the wet mixture in batches. I usually add half and mix just until combined, then add the second half and do the same. Once everything is combined (with no pockets of dry mixture), fold in chopped walnuts.
Makes 1 loaf. Prep time 10 min. Bake time 55-65 min.
2 ripe Bananas
3 tablespoons Apple Sauce
3/4 cup lowfat Milk
1/4 cup Egg Beaters (or 1 egg)
2 cups White Flour
1/2 cup Wheat Flour
1 cup Sugar
3 1/2 teaspoons Baking Powder
1 teaspoon Salt
1 chopped walnuts
Preheat oven to 350 degrees. Non-stick spray loaf pan, and dust with flour.
In a large bowl, mash the bananas. Add milk, applesauce and egg, and stir until well mixed. In a medium bowl, add both flours, sugar, baking powder and salt. Whisk to evenly distribute dry ingredients. Add dry ingredients to wet ingredients in two batches. Mix just until combined. Fold in chopped walnuts. Pour batter into prepared loaf pan.
Bake 55-65 min. Check with a knife or toothpick at 55 min for doneness. Remove bread from pan and cool on a wire cooling rack.
Enjoy! I like mine toasted in the toaster oven with a little butter, or served cold by itself.