Classic Banana Bread - Lightened Up


Does anything smell better than homemade banana bread baking in the oven?
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I haven't discovered it. The smell of banana bread baking is not only delightful but also nostalgic for me. Classic banana bread was a staple as I was growing up. It's pretty simple to make, it's delicious, and it's a great way to use up those spotty bananas sitting in the fruit basket.

I took a classic recipe from an old, tattered Betty Crocker cookbook and made a few tweaks. My recipe has:

  • significantly less added sugar
  • probiotics
  • higher protein
  • lower calories*
Let's get cooking!

Ingredients:

  • 1 1/2 cups all purpose flour (sub all purpose gluten free flour if gf)
  • 1/2 tsp cinnamon (optional)
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 1/3 cup Sweet Leaf Stevia/Sugar Baking Blend
  • 1 1/2 cups mashed banana
  • 1/3 cup water
  • 1/3 cup Lifeway Blueberry Lavender Kefir (I stirred the blueberry into the plain kefir and then measured)
  • 1 tsp vanilla
  • 1 tsp imitation butter flavor (optional)
  • 1 egg

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit. 
  2. In a large bowl, sift the dry ingredients. 
  3. In a medium bowl, combine remaining ingredients. Beat until thoroughly combined and relatively smooth (banana chunks depend on preference). 
  4. Pour the wet into dry and beat until thoroughly combined. 
  5. Spray a loaf pan with nonstick cooking spray or line with parchment paper. Pour the batter into the prepared pan. 
  6. Bake for 50-60 minutes or until a toothpick comes out clean and it is golden brown on top. 
Enjoy!

Notes:

This loaf ended up sinking a little bit after cooling - I'm still seeing if I can remedy this for a fluffier loaf but am sharing this recipe as is in the meantime! It was still delicious, just a slightly different texture than what I hoped for. Stay tuned for minor adjustments.

Macros for 1/12 of a loaf:
113 calories 23c/1f/3.3p

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