This month for our rave recipe, we feature a low(er) fat banana bread recipe from AllRecipes.com that we've modified slightly with our own personal twist of coconut sugar and flax seed for those who want a healthier version.
It seems as though bananas ripen much faster than most of us can eat them but that means they are perfect for making banana bread. The natural sweetness of the fruit as well as their creaminess make for a delicious treat.
Preheat the oven to 350 degrees. Spray a 9X5X3 loaf pan with cooking spray.
- 1 cup (approximately 3-4 bananas) mashed with a fork
- 1/4 cup butter, softened
- 2 eggs
- 1/4 cup water
- 1 teaspoon vanilla
- 2/3 cups sugar (or try 1/3 cup brown sugar and 1/3 cup coconut sugar for a healthier option)
Mix all wet ingredients and sugar together until combined. In a separate bowl, combine all dry ingredients, then fold together wet and dry ingredients until just blended. Do not over mix.
- 1 2/3 cups al purpose flour (feel free to substitute a portion for whole wheat flour)
- 4 Tablespoons ground flax seed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
If desired, add 3/4 cup dark chocolate chips and/or dried fruit or nuts of your choice to the batter as well as cinnamon, nutmeg or other spices depending upon your personal taste. To reduce the use of butter, use 2 Tablespoons of butter and 3 Tablespoons of unsweetened applesauce. You can also sprinkle nuts, a cinnamon/sugar mixture or whatever your heart desires on top.
Pour batter into greased loaf pan and bake at 350 degrees for about 50 to 60 minutes or until top is firm to the touch and bread is a golden brown. Allow to cool for 10 to 15 minutes before removing from pan, then cool on a wire rack. Keep fresh by storing in an air-tight container for up to 3 days.
Enjoy for breakfast or as an after school or evening treat!