Tuesday, September 11, 2012

Banana Bread, 8 Week Friendly!

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!



Ingredients

  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar free applesauce
  • 3/4 cup honey
  • 2 eggs, beaten
  • 3 mashed overripe bananas

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
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127 comments:

  1. Replies
    1. You’re about to learn how to eliminate your acid reflux in five minutes. Using three ingredients you already have in your kitchen.

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      Delete
  2. great recipe. my husband and I loved it! I substituted the 2 eggs for 4 egg whites, to lessen the cholesterol content... thank you

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    Replies
    1. I was just wondering about egg whites. Thanks!

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  3. Cant wait to try this recipe! One of my favorites of all time is Banana bread!!!

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  4. I 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.

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    Replies
    1. Kirstyn, 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.

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  5. You 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.

    http://whatvegankidseat.blogspot.com/

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    Replies
    1. 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!

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    2. Thanks 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!

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    3. You can also make an egg replacer with flax seeds: http://www.food.com/recipe/flax-vegan-egg-substitute-104832

      I have a son with an egg allergy so this is a great way for us to substitute for eggs in baked goods, and healthy too!

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    4. Thanks for your healthy tip for a much tastier and less calorific banana bread.

      Delete
  6. 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.

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    Replies
    1. Awesome idea,! Thanks for sharing.

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    2. I 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.

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    3. Bruce 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!!! ;-)

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    4. I'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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    5. http://www.wikihow.com/Reduce-in-Cooking

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  7. This comment has been removed by the author.

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  8. Will 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?

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  9. Melanie 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.

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  10. Please 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...

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    Replies
    1. Hey Fain, eggs certainly can be nutritious for some but sometimes not for others. Like she explained some people have an egg allergy or GI track problems that prevent people from consuming eggs and dairy, or just personal choice. Always varies from person to person.

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  11. Thank 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.

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  12. Use Egg Beaters in place of the eggs.

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  13. There is no such thing as sugar free applesauce — I think you meant unsweetened applesauce ;-)

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  14. great 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.

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  15. We'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).

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  16. I love this recipe! Thank you! Have made bread, muffins, and mini muffins with it. :)

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  17. I 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!!

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  18. i don't understand why you won'tlet this be printed

    ReplyDelete
    Replies
    1. If 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

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  19. i don't understand why this recipe can't be printed

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  20. I 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!

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  21. What about Agave nectar instead of honey? Anyone tried that? I might.

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    Replies
    1. I tried it last night and it worked for me. I also added a few spices and nuts to give it more of the flavors we prefer.

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  22. Could you use 4 egg whites instead of 2 whole eggs?

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  23. Ooooh blueberries would be great in this :-)

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  24. Thanks 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!

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  25. What is the fat and calorie count?

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  26. According 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.
    Can't wait to try this recipe this week! thanks!

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  27. 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! :)

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  28. To 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!

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    Replies
    1. To equal the amount of wheat flour* (meaning omit the wheat flour altogether!)

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  29. I made the batter and put lemon zest and blueberries in one half, and cinnamon and nutmeg in the other and made muffins!

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  30. I 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.
    Only 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

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  31. I made this today and added 1/2 tsp. cinnamon...I just couldn't imagine banana bread without it! Good bread!

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  32. Very good recipe! Next time I plan to add some cinnamon or nuts or both! Delicious though, very good as a breakfast item =)

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  33. The 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!

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  34. I 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... :(

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  35. How long before it starts going bad?

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  36. I will have to try this. I love banana bread

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  37. Thank 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.

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  38. By Laura, Oct. 14, 2012

    "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?

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  39. 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!

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  40. Has anyone tried substituting almond flour for the whole wheat flour or know if that would work?

    Thanks!

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    Replies
    1. 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!

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  41. Does anyone know the nutrition facts for this recipe?

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  42. I 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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  45. Is there any chance you could tell me the nutritional value of this? Carbs, fibre and protein especially?
    Thanks,
    Suzanna :)

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    Replies
    1. I just calculated it up for myself and with 16 servings (1 loaf plus 4 muffins) 133 calories, 2 g fiber, 2 g protein, less than 1 g fat per serving.

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  46. Can you replace the whole wheat flour with Oat Flour?

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  47. Shared on our Facebook page at www.facebook.com/smallchangesbigpicture

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  48. I substituted 1/2 oat flour, used 1/2 C coconut sugar in place of honey for an even lower glycemic index, added 1/2 tsp cinnamon. It was moist and delicious, my go- to banana bread recipe now. Thanks!!

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  49. Does anyone have the nutrition info for this delicious bread?

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  50. Made this tonight and it has NO flavor. My husband even melted chocolate over a piece while it was still hot and he still complained it had no flavor. My 3 year old will be the real test in the morning. He LOVES banana bread!

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  51. Made it this morning and it came out great. I used 1/2 cup honey and 3/4 applesauce, to keep the proportions the same. That's all the honey I had, and they still tasted great. Added a dash of cinnamon too. I made them into muffins rather than bread, and sprinkled a little raw sugar on the top of each one before it went into the oven. It made about 15 muffins. I also made it in my Blendtec Blender. Wet ingredients first, then dry and don't overmix. I used white whole wheat flour which I find works great in baking. Thanks for sharing this recipe, am always looking for recipes tested with only whole wheat flour.

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  52. I made two trial runs of this, since I'm new to baking with honey and applesauce. The first one was followed exactly as the recipe says, but to me, it turned out too dense, wasn't very moist, and lacked some flavor. So for the second trial, I added 1/4 C more honey, 1/2 C more applesauce, 3 Tbs plain greek yogurt, 1/2 tsp cinnamon and 1/2 tsp cloves. I just tasted it and it has amazing flavor, though it may be a little too moist, so when I do this again I'll only add 1/4 C more applesauce instead of 1/2 C more. Thanks for providing me with a awesome base recipe to work from!!

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    Replies
    1. My husband just tried it and he said there was too much cloves (wth?!), and I guess there is a little too much, so it'd probably be better with 1/4 tsp cinnamon and 1/4 tsp cloves. :)

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    2. I added a little more applesauce and added cinnamon as well!

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  53. Made this tonight. Absolutely delish. Used only 1 egg, but added; 1/2 cup wheat germ, 1 tablespoon ground flax seed, 1/2 cup unsweetened coconut and 1/2 cup blackberries. Added crushed wheat chex on top for crunch. Delish!

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  54. Okay I made this recipe twice because mine did not come out like the picture. :( Is it supposed to come out like the picture or is this a picture of something else? How does one go about baking a quick bread so that it comes out that high? I love it to be that high I just don't know how to do it. Thank you.

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  55. I cooked this for an hour, still raw inside so I cooked another 20 mins and it still was no close to being cooked inside and the top was overcooked. This recipe did not work out for me and I followed it to the T except I added a little cinnamon powder since someone pretty much said it was tasteless. Epic fail for sure!!

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  56. Made this last night. I used agave instead of honey & cinnamon applesauce. Also added nutmeg, cloves, vanilla, pecans & some chocolate chips (at the husbands request). I also had to cook it for longer than the hour, but just kept checking every 5-7 minutes. Turned out great! Definitely will make it again.

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  57. I loved this recipe! I added walnuts, cinnamon and used agave nectar instead of honey since I didn't have any. YUMM!!!!

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  58. Just made this and loved it!! I used Hodgson Mill Gluten Free flour which worked out well. Also didn't have any honey on hand, so just used mostly brown sugar and added some real maple syrup too. Then to add a little bit more flavor, I added cinnamon, nutmeg, and pecans. I am not a good cook or baker at all, so I was pleasantly surprised that I was able to pull off this recipe with a few modifications. It is very easy to do! I think the Gluten Free flour must change the baking time because mine was well done at 45 minutes.

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  59. This comment has been removed by the author.

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  60. Hi there, I'm sure I have the wrong pan size, but mine is baking over the pan and into the oven. So I was curious to know how long you would have to bake the bread if this recipe was split between 3 mini bread pans? The mini pan size is 5.75 x 3 inches. Any reply would be greatly appreciated. Thanks so much!

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  61. Wow...I just made this and it's the most moist delish cake/bread I've ever had. I only made slight changes...I ran out of honey so I used 1/3 cup agave instead and I added a dash of vanilla bean and cinnamon. I also made a glaze of powdered sugar and moscato wine and drizzled over. Just awesomely delish!!!

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  62. This recipe looks amazing. As suggested in an earlier comment, I am going to try it using the spices I am accustom to with banana bread (cinnamon, nutmeg, and vanilla extract). I can't wait to try it out! Thanks for sharing!

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  63. Love this recipe! I doubled it, and used 1 cup honey and 1/2 c agave. I made muffins instead of bread. Much less sweet and healthier! (And my 90 yo grandmother who is way old fashion even loved these)!

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  64. I really wanna try this tomorrow :) Thanks for sharing it here

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  65. I like this delicious Banana Bread Easy Recipes because it's healthy and tasty.

    Banana Bread Easy Recipes

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  66. Do you think you could use spelt flour?

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  67. Thanks for this recipe. I have eliminated bread from my diet due to my acid reflux. Well, I know bananas can help ease heartburn. I will ask my wife to try out your recipe.

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  68. SOOOOO GOOD I made mine with 1/4 cup cocoa powder because I wanted to throw in chocolate chips but didn't have any, and I also added a teaspoon of cinnamon and nutmeg and vanilla extract and wow. Super moist and pretty and at first I wasn't a fan of it right when it came out of the oven, but I wrapped and put it in the fridge overnight and had a slice for breakfast and WOW is it good cold! I actually had like four slices tbh, highly recommend

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  69. Nice one.That seems really amazing as having it would be a real pleasure as I am fond of cakes and muffins. This one is actually very interesting and healthy as cooking things at your home is always healthy. You can also get help from the other healthy ingredients to maintain good health like the Acai Berry Juice to add a different flavor to your morning muffins.

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  72. As well as you can do at home with bread and ham and cheese, serve to the first dishes. Bread with dried apricots and raisins, but this is almost a cupcake, you can to tea.

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  73. This was so yummy. Used fresh-ground whole wheat. Added 1 1/2 t vanilla, 1/2 t cinnamon and pinch nutmeg and cloves. Also tossed in 1/2 C pecans. Baked in large muffin tins and took about 30 minutes to bake. Perfection!

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