Banana Bread, 8 Week Friendly!
This recipe was brought to us courtesy of Heather Larson, 8 Weeks Contender. Thanks Heather!!
"I
attended a birthday party this past weekend, and after having to pass
on the cupcakes and ice-cream I came home and needed something to make
my sweet tooth happy. I have big bag of overripe bananas in my freezer,
so I thought, banana bread! Of course I needed to make it friendly to
the 8 week challenge, so here is what I did. In place of the oil I used
sugar free applesauce, and in place of the brown sugar I used honey.
Oh, and I also used whole wheat flour. It turned out really good - I
didn't miss the oil or brown sugar at all!"
**If you make two loaves you can give one away and call it your random act of kindness for the day!
love this recipe!
ReplyDeletegreat recipe. my husband and I loved it! I substituted the 2 eggs for 4 egg whites, to lessen the cholesterol content... thank you
ReplyDeleteCant wait to try this recipe! One of my favorites of all time is Banana bread!!!
ReplyDeleteI love banana bread and just used this recipe instead of my usual and it doesn't taste like anything!! :( Wish I would've stuck with my regular.
ReplyDeleteKirstyn, maybe your other recipe calls for spices. Use the spices from the other recipe, following all other directions in this one. I am sure you would change your mind if you did.
DeleteYou can make this a whole lot healthier and allergy-free if you omit those eggs. Add another 1/4 to 1/2 c. applesauce and/or another banana, if necessary. Baked goods do not need eggs to stay together. Just use fruit purees instead - they work better, taste better and are better for you insides. ;-) This bread looks yummy, other than the eggs, and I will definitely be trying this one.
ReplyDeletehttp://whatvegankidseat.blogspot.com/
I am actually suppose to eat eggs for the Omega-3 and protein... so for me the eggs are a bonus. We have our own chickens... so that makes it even better. Good info though if I want to change a recipe... Thanks!
DeleteThanks to you both! I exclusively breastfeed my 3mo who has bad acid reflux so his GI put me in a strict diet and I've missed bread and sweets! Dairy, eggs, nuts (and more) are no gos for me. So thanks for this plus the egg free alternative!
DeleteThis looks a lot like a recipe I use. Another thing you can do is sweat off the bananas (in the microwave if fresh) or by thawing out frozen ones. Reserve the liquid that comes off and make a reduction on the stove... add it back in to the mix and you can basically eliminate at least 1/2 the honey in the recipe. Plus, it will have a stronger banana flavor.
ReplyDeleteAwesome idea,! Thanks for sharing.
DeleteI don't understand the sweating of the bananas laura will you explain that to me please. I would also like to make pumpkin bread instead of banana from time to time what is the amount of pumpkin I should use and thanks.
DeleteBruce and I are thinking along the same lines. How in the world do you sweat bananas? Anyone? Can anyone help us out with this? Please!!! ;-)
DeleteI've never done this, but I think I understand. If you freeze your bananas, you'll notice when you thaw them quite a bit of liquid separates. Drain that liquid from the bananas into a pan and reduce it on the stove. Interesting idea - I'll have to try it.
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ReplyDeleteWill the bread come out fluffy or heavy since you are using whole wheat instead of white. I have a picky 6 year old who does not like it if it is too heavy. Has anyone tried the white whole wheat? If so what's the difference?
ReplyDeleteMelanie use soft white wheat, or whole wheat pastry flour (same thing). It has less gluten and makes a lighter product. I use it for all of my quick breads and pastries.
ReplyDeletePlease don't remove the eggs from this recipe. They are the most nutritious thing in it. Eggs are the complete package as far as nutrition goes. Oy vey...
ReplyDeleteThank you for this great recipe. I made it today for my family, and not only was it easy, but delicious. I followed your instructions to the t, but had to substitute wheat flour for gluten free rice flour. Wow, I had no idea it was going to turn out this good.
ReplyDeletecould you omit the eggs???
ReplyDeleteUse Egg Beaters in place of the eggs.
ReplyDeleteThere is no such thing as sugar free applesauce — I think you meant unsweetened applesauce ;-)
ReplyDeletegreat recipe! made a few changes... used 1 cup flour, 1 cup almond meal. 2/4 honey & 1/4 agave. It turned out to be moist and delicious.
ReplyDeleteWe've made your recipe at least five times already. Right now we have a batch baking as muffins (my little 2 1/2 year olds prefer muffins to bread). I love how incredibly delicious and healthy this is. Thank you so much for sharing this wholesome recipe with us and allowing me another nutritious breakfast alternative. This time, we added 1 tsp cinnamon and 1/2 cup of chopped walnuts (the kids love both of those).
ReplyDeleteI love this recipe! Thank you! Have made bread, muffins, and mini muffins with it. :)
ReplyDeleteI have been searching for a banana bread recipie with whole wheat flour in it and at last I have found it. Kind of changed things up because I only had 1/2 honey and cinnamon flavored-store bought applesauce. I just added a little more apple sauce and it's in the oven now and smells WONDERFUL!! Thanks for the recipe!!
ReplyDeletei don't understand why you won'tlet this be printed
ReplyDeleteIf you will install a simple free program on your computer "Print Desktop", you can print only the recipe by scrolling down and centering it on your screen. I use this quite often, especially with recipes from Pinterest
Deletei don't understand why this recipe can't be printed
ReplyDeleteI made this with regular whole wheat flour and it was tasty but very heavy. I like the idea of cutting out some of the oil and sugar, but next time I'll take some recommendations from the comments above and use whole wheat pastry flour or white whole wheat flour instead so it's a little lighter and fluffier. The kids liked it though and the flavor was great!
ReplyDeleteWhat about Agave nectar instead of honey? Anyone tried that? I might.
ReplyDeleteCould you use 4 egg whites instead of 2 whole eggs?
ReplyDeleteOoooh blueberries would be great in this :-)
ReplyDeleteThanks for the recipe! I just made some, and it smells and tastes heavenly! I substituted 4 egg whites for the 2 whole eggs, and also had to use plain yogurt in place of the applesauce, since I didn't have any applesauce. I also greased the loaf pan with extra-virgin coconut oil and sprinkled some cinnamon on top (both added great flavors)... AMAZING!
ReplyDeleteWhat is the fat and calorie count?
ReplyDeleteAccording to myfitnesspal.com for 1 serving (16 servings total) it would be around 140 calories with 2.5 grams of fat per serving. Keep in mind in my recipe I added 1/2 cup of walnuts and used 4 egg whites rather then whole eggs.
ReplyDeleteCan't wait to try this recipe this week! thanks!
I always add chopped walnuts, cinnamon, nutmeg, and a little ginger to my banana bread to give it that extra boost of flavor. That might help those thinking this recipe has less flavor...spices add a lot! :)
ReplyDeleteTo make this recipe even more healthy replace the wheat flour with half oat flour and half barley flour (to equal amount of wheat) to make it vegan or for people with egg allergies use Ener-G egg replacer! So much healthier (and better for bellyfat!) Plus it still tastes AMAZING!
ReplyDeleteTo equal the amount of wheat flour* (meaning omit the wheat flour altogether!)
DeleteI made the batter and put lemon zest and blueberries in one half, and cinnamon and nutmeg in the other and made muffins!
ReplyDeleteI made one change. I used half all purpose and half wheat flour. To make them a little lighter texture. I think I will take the advice of others and run out and get some wheat pastry flour for the next round. Otherwise I made this receipe as is and like the flavor. Just enough sweet to curb that craving.
ReplyDeleteOnly problem I had, they stuck to the baking cups and a lot of muffin was left in the cup when removing the paper. :)
Thanks for the receipe.
PS I plugged my version into myfitnesspal and got them at 45 cal each when making 48 mini muffins.
Thanks again for sharing
I made this today and added 1/2 tsp. cinnamon...I just couldn't imagine banana bread without it! Good bread!
ReplyDeleteVery good recipe! Next time I plan to add some cinnamon or nuts or both! Delicious though, very good as a breakfast item =)
ReplyDeleteThe bread was very moist, which was nice! However, I felt like it really lacked in flavor. I even added cinnamon, nutmeg, and vanilla extract. It did not help. The recipe, as it stands, just is not very tasty! Sorry!
ReplyDeleteI bake regularly and I'm trying to make healthier choices, so I made this earlier today for dessert... It smelt heavenly, and looked delicious right out of the oven! Then it cooled and went flat... My husband and I still gave it a taste... It was rubbery and chewy and really lacked in flavor... I followed the recipe but choose to use 4 egg whites instead of whole eggs and added cinnamon... It's now going in the garbage... :(
ReplyDeleteHow long before it starts going bad?
ReplyDeleteI will have to try this. I love banana bread
ReplyDeleteThank you for the recipe I've been looking for an alternative to the traditional family recipe that uses cream cheese in it, can't wait to make it this weekend I've got bananas begging to be baked lol. I always use 1/2 tsp of cinnamon and nutmeg as it adds flavor and I also add 1/2 of chopped pecans to it.
ReplyDeleteBy Laura, Oct. 14, 2012
ReplyDelete"This looks a lot like a recipe I use. Another thing you can do is sweat off the bananas (in the microwave if fresh) or by thawing out frozen ones. Reserve the liquid that comes off and make a reduction on the stove... add it back in to the mix and you can basically eliminate at least 1/2 the honey in the recipe. Plus, it will have a stronger banana flavor."
How do you sweat bananas?
Made this today! AMAZING!!! I used cinnamon applesauce instead cause it is all I had. Used egg whites instead of whole eggs and only had two bananas and think I may have used a bit less honey. Results=SPLENDID! Thank you so much!
ReplyDeleteHas anyone tried substituting almond flour for the whole wheat flour or know if that would work?
ReplyDeleteThanks!
Hey Amy! My sister has gone GF so I was hoping to try out a gluten free version of this recipe because it is so tasty. I used a combo of alternative flours so as to avoid a strange texture: 1/3 c coconut flour and 1/2 c Bob's Red Mill Gluten Free flour and it turned out really well, my boyfriend couldn't tell the difference. One suggestion: blend the bananas and eggs briefly in a food processor to aerate the eggs and chop up the bananas. If they're not fully chopped that's fine, too. Perhaps a combo of almond and coconut flour would work well!
DeleteDoes anyone know the nutrition facts for this recipe?
ReplyDeleteI know all purpose flour isnt great for you but I'm dying to make this (the store is a bit away) and besides being heavy could I just use regular flour? Thanks!
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ReplyDeleteIs there any chance you could tell me the nutritional value of this? Carbs, fibre and protein especially?
ReplyDeleteThanks,
Suzanna :)