Friday, June 13, 2008

Better For You Banana Bread

I'm on a banana kick right now and besides bananas slathered with whole nut butters, banana bread is my favorite! I grew up eating alot of banana bread and everybody knows my moms is the best! In fact her recipe is even called Best Ever Banana Bread which is why I wanted to take her recipe and turn it into Better For You Banana Bread. I used less sugar and substituted in maple syrup and agave nectar, whole grain spelt flour instead of white flour and ground flax seeds. Thanks to the mashed banana it was still nice and moist and had a nice nutty texture from the spelt flour and flax seeds. Now if only I could substitute out the oil, maybe next time I'll try using peanut butter instead, peanut butter banana bread?! Oh yum. Oh and if you have any leftovers it makes great banana bread french toast topped with fresh strawberries or a nice banana bread pudding.

Banana Bread
(makes 1 loaf and approx 6 muffins)
3 medium bananas
3 eggs
2 1/2 cups whole grain spelt flour
1/4 cup sugar
1/2 cup maple syrup
1/4 cup agave nectar (if you don't have just use maple syrup)
3/4 cup vegetable oil
1/2 cup buttermilk
1 1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp vanilla
1/2 tsp salt
1/4 cup ground flax seeds (flax meal)

1.Preheat oven to 350
2.Butter and flour pan
3. Mash bananas
4.Beat egg, sugar and oil, add mashed bananas and vanilla
5.Mix dry ingredients together.
6. Alternate adding dry ingredients into liquid mixture with buttermilk, starting and ending with dry ingredients.
7. Bake for 1 hr 20 min or until toothpick comes out clean
8. Bake muffins 16-20 minutes or until toothpick comes out clean

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