Saturday, November 5, 2011

Healthy Banana Bread

Along with researching and experimenting with recipes to make them eggless, I have also been researching “healthy” foods. Today, so many people are eating foods that can seriously harm their bodies. And the worst part is, they probably don't even know it! Some foods have the label “Organic”or “Natural” on them, but that doesn't necessarily mean that they are organic or natural. Sugar, dyes, and other chemicals can cause these items to be quite unhealthy.

But enough about that! Back to baking. For this healthy banana bread recipe I used four different kinds of flour (oat, spelt, rye, and wheat), natural brown sugar, and apricots as my egg substitute. This bread has a moist, robust texture, and the apricots give it a slight tangy flavor. You can make a loaf of banana bread ahead of time, put it in the freezer, and pull it out for a midday snack or enjoy a piece with your breakfast.

Healthy Banana Bread

1 cup natural brown sugar
½ cup oil
½ cup apricots, blended
4 mashed bananas
1 tablespoon lemon juice
1 teaspoon vanilla
½ cup oat flour
½ cup spelt flour
½ cup rye flour
½ cup wheat flour
3 teaspoon baking powder
½ teaspoon salt

Preheat oven to 350º. Grease a 9x5x3” loaf pan.
Cream together sugar and oil. Add apricots and beat well. Stir in bananas, lemon juice, and vanilla. Sift in flours, baking powder, and salt. Mix until blended. Pour batter into prepared pan. Bake for 1 hour.


JB

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