Friday, May 2, 2014

Clean Banana Bread (make this banana bread right now)

One of my friends made whole wheat banana bread a few weeks ago and I have been wanting some ever since.  But I was sure there were recipes that didn't include a ton of sugar, or any sugar actually.  I'm trying to not eat sugar.

I found this recipe, and it was awesome!!  Call me crazy, but I thought it was a little bit sweet, so I swapped the honey with the applesauce and I think it was much better balanced.  Instead of 1/2 c honey and 1/4 c apple sauce, I did 1/2 c applesauce and 1/4 c honey.  Perfection.

It's so good for you, you can eat it for breakfast.  It's so good tasting, you can eat it for dessert.


  • 1 1/2 cups whole-wheat flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tbsp ground flaxseed (I never have any so I leave this out)
  • Pinch of sea salt
  • 3 ripe bananas, mashed with a fork
  • 2 egg whites
  • 1/2 cup unsweetened applesauce
  • 1/4 cup raw honey
  • 1/4 cup safflower oil
  • 1/3 cup chopped dark chocolate (or semisweet chocolate chips)
  • Olive oil cooking spray, optional

  1. Preheat oven to 350°F. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, flaxseed and salt.
  2. In a large bowl, with a hand mixer, beat bananas until smooth. Add egg whites and beat until combined. Gradually mix in applesauce, honey and safflower oil.  (OR you can do what I do and put the bananas and eggs in the blender and whip 'em up good and then add in the the remaining wet ingredients) 
  3. Mix dry ingredients into banana mixture; stir in chocolate. (You can add the dry ingredients to the blender and pulse a few times, but you'll have to stir the chocolate chips in with a spoon) 
  4. Mist a 9 x 5-inch loaf pan with cooking spray. Pour batter into pan and bake for 45 minutes, or until browned on top.
Honestly, I have a hard time getting my banana bread not gooey in the middle.  Sometimes it comes out great and other times not.  I'm going to try five degrees hotter and five extra minutes next time I make it.  Tomorrow.  Or today.  Right now. 

Update: When I pulled my banana bread out of the oven I stuck a knife in it and it was still doughy in the middle. So I put some foil over the top and stuck it back in for ten minutes and voila!  Perfectly baked.  Also, when mixing the batter I used a whole egg instead of two egg whites because it's just one yolk and I hate to waste :)

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