The Clean Baking crusade continues! I had some bananas in the freezer and a hankering for banana bread. It took awhile to find a recipe for which I had all the ingredients. Since when do you put milk or a dairy product in banana bread?
I went back to the old trusty well-worn Better Home and Gardens paperback to find a starting recipe.
As per usual, I swapped honey for white sugar, applesauce for oil, wheat pastry flour for white flour, and added some oatmeal.
Clean Baking Banana Bread
1/4 cup quick cooking oatmeal
1 1/2 cup of whole wheat pastry flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup mashed bananas
1/3 cup honey
1/4 cup applesauce
- Preheat oven to 350 degrees.
- Grease a loaf pan.
- Whisk all dry ingredients (oatmeal, flour, baking soda, baking powder, cinnamon and nutmeg) together in a large bowl.
- Mix all wet ingredients (egg, banana, honey and applesauce) in a smaller bowl.
- Pour wet ingredients into dry ingredients. Mix until blended. Do not over-mix.
- Spoon batter into prepared pan. Bake for 50-55 minutes or until a wooden toothpick inserted in the middle comes out clean.
- Cool on a rack and then enjoy!
Recipe Review: I probably didn’t need to add the oatmeal but it was still pretty good. Particularly since I feel that no banana bread is complete without a smear of peanut butter on top. I have read somewhere that doing the clean eating swaps works well for quick breads and muffins. Now that I have gotten the hang of these genres, I may need to return to cookies again.