I love banana bread, always have and always will. But, it can literally be like eating dessert for breakfast. So, over the last few weeks, I have browsed various recipes, experimented with substitutes, and made lots of mistakes in the kitchen, all in the hopes of finding a guiltless version. The recipe below is just that! It is a variation of a co-worker’s recipe, substituting healthier ingredients in place of things like eggs and butter. It is little less sweet than some banana breads, but still perfectly moist and satisfying.
- 3 large, very ripe bananas
- 1/2 cup brown sugar, packed
- 1/4 cup sugar & stevia blend (I used Domino light all natural sugar & stevia blend; this replaces 1/2 cup sugar)
- 1 tbsp milled flaxseed + 3 tbsp water (replaces one egg)
- 1/2 cup unsweetened applesauce (replaces 1/2 stick melted butter)
- 2 cups organic unbleached whole wheat flour
- 1 tsp baking soda
- 1/4 cup soymilk + 1/2 tsp white vinegar (replaces 1/4 cup buttermilk)
- 1 tsp organic vanilla extract
- 1/2 cup chopped walnuts
- extra virgin olive oil non-stick cooking spray
- Preheat oven to 350 degrees.
- Mix soymilk and vinegar together; set aside.
- Mash bananas in large bowl to your liking.
- Stir in brown sugar, sugar & stevia blend, flaxseed & water, and applesauce.
- Carefully blend flour and baking soda in separate bowl, before adding to the mixture.
- Add soymilk blend and vanilla extract.
- Finally, add the chopped walnuts, stirring sparingly.
- Grease pan with extra virgin olive oil cooking spray before emptying mixture into it.
- Bake for 55-60 minutes, or until a toothpick comes out clean.
What do you think? Do you have some substitute ideas of your own?? Please share!