Do you have a sweet tooth? At times like this, when I’m in front of my computer with work to do, I love something sweet to go with my double latte. Lately, however, I’ve been a little more conscious of what I’m eating when I succumb to these cravings.
I’ve been working with different banana bread recipes and think I’ve found a winner. Only 1/3 cup of sugar, a scant 2 tablespoons of butter and 5 or 6 very ripe bananas are the essential ingredients that ease my conscience when reaching for a second slice.
Banana selection is critical to adding flavour while removing fat and sugar, and choosing your bananas like those further to the left in this picture will add more than enough sweetness. So next time you’re shopping throw a few extra bananas into your cart and you can start thinking about having your cake and eating it too!
Special thanks to the Podleski girls from Eat, Shrink and be Merry for their inspiration.
- 1 1/2 cups all purpose flour mixed with 1/2 cup wheat bran
- 1/3 cup sugar
- 1/4 cup ground flax seed
- 1 tsp each baking soda and baking powder
- 2 tsp cinnamon
- 1/4 tsp salt
- 5 or 6 mashed bananas
- 3/4 cup plain yogurt
- 2 eggs
- 2 tablespoons melted butter
- 1 tsp vanilla
- 1/2 cup chopped walnuts
- 1/3 cup semi-sweet chocolate chips
- Preheat oven to 350ºF. Spray a 9 x 5-inch loaf pan (or 2 smaller pans) lightly with cooking spray and set aside.
- In a large bowl, combine flour, ground flax, sugar, baking soda, baking powder, cinnamon and salt.
- In a medium bowl, whisk together bananas, yogurt, eggs, butter and vanilla. Add wet ingredients to dry ingredients and stir just until moistened. Fold in nuts and chocolate chips, being careful not to over mix the batter.
- Spoon batter into prepared pan(s). Bake for about 50 minutes, or until wooden skewer inserted in center of loaf comes out clean. Let cool in pan for 10 minutes. Remove loaf from pan and cool completely on a wire rack. Slice and serve or wrap tightly with plastic wrap and store at room temperature.