The smell of warm banana bread baking in the kitchen always brings on a wave of nostalgia that makes me think of my parent’s house, which was where I first tasted that wonderful cinnamon topped treat. My mom always used the recipe in found in The Yellow Cookbook. That recipe is always guaranteed to create soft, sweet banana bread. I hadn’t thought about using another recipe until recently. The recipe in The Yellow Cookbook called for shortening, as well as other highly processed ingredients such as white flour and sugar. When mixed with the ripe bananas, eggs, salt, and baking soda it made a deliciously dense sweet smelling bread. In lieu of trying to eat healthier, I recently tried two different recipes. One recipe was by Heather, who submitted the recipe to 8 Weeks to a Better You. Another was by a blogger who has recently inspired me, Lisa Leake, of 100 Days of Real Food. Both recipes included the hearty ingredient of whole wheat. They also included honey as a natural sweetener. Leake’s recipe was not as sugary as Heather’s recipe (seeing as it contained a fraction of the honey). Overall, I would use both breads recipes again. They were more filling than the banana bread I grew to love as a child, but they were still full of that great banana flavor. Also, I didn’t feel half as bad about eating the bread each morning because I knew it only contained feel good ingredients. Next time I think I will try using whole spelt flour, which requires less liquid and is somewhat less dense (it also has a slightly nutty flavor). I posted both recipes below.
Ingredients and directions for Lisa Leake’s banana bread:
*Recipe found at 100 Days of Real Food
2 1/4 cups whole wheat flour
3/4 tsp of baking soda
1/4 tsp of salt
3 mashed ripe bananas (the riper the better)
1/4 cup honey
1/4 cup plain greek yogurt
1 tsp vanilla
1/3 cup of oil (I, like her, used coconut oil)
1- Preheat the oven to 350 degrees. Then combine the dry ingredients in a bowl.
2- In another bowl, mash the bananas until they become smooth. Then add the rest of the wet ingredients and mix together. If the coconut oil is in a hard state, melt it in the microwave. I took the eggs and yogurt out before making the bread, so the coconut oil wouldn’t harden up again because of the temperature of the other ingredients.
3- Add in the dry ingredients. Mix well and put the batter into a well greased loaf pan. Bake for about 60 minutes (her recipe said 40 to 50 minutes, but mine took about an hour). When you are finished you are left with a healthy breakfast treat that you can enjoy all week long.
*If you like your bread a little bit sweeter, you can substitute the oil for unsweetened organic applesauce.
Directions and ingredients for the banana bread recipe by Heather:
*Recipe found at 8 Weeks to a Better You
2 cups of whole wheat flour
1 teaspoon of baking soda
1/4 of a teaspoon of salt
1/4 of a cup of sugar free applesauce
3/4 of a cup of honey
3 mashed ripe bananas
2 eggs, beaten
1 – Grease a loaf pan and preheat the oven to 350 degrees.
2- Mix the dry ingredients in one bowl. In another bowl mash the bananas and then add the other wet ingredients.
3. Combine all ingredients together and then pour into the loaf pan. Bake for about 60 to 65 minutes or until a toothpick comes out clean.
Have you found a banana bread recipe that you love? Feel free to post the recipe or link below.