Whole-Wheat Banana Bread

Our typical uses of bananas include oatmeal, yogurt parfaits, and in peanut butter sandwiches. However, sometimes things come up or other meals fulfill us, and we are left with browning bananas. Do we throw them out? Absolutely not! How dare you suggest such blasphemy. There is so much you can do with bananas: you can make cookies, muffins, or…bread! You can still keep it healthy, even though you’re baking. This whole-wheat banana bread recipe is simple, quick, and delicious. The prep time is basically nothing, but you do have to wait in front of the oven like a starving kitten.

Nov222018

Whole Wheat Pumpkin Banana Bread

You guessed it. MORE PUMPKIN. Winter isn’t here yet, so that means it’s still pumpkin’s spotlight! I had extra pumpkin leftover from those whole wheat pumpkin chocolate chip cookies so I searched for another healthy-ish recipe. I found the perfect one at Well Plated for Whole Wheat Pumpkin Banana Bread. I also had two very ripe bananas just asking to be baked. And guess what, it was a natural pairing. This is a great recipe if you want to contribute something healthy to the Thanksgiving table. It’s fall-like because it has pumpkin and is sure to be a popular dessert!

This recipe uses little sugar, not much butter–I was surprised by how healthy it was. I changed a few things from the original recipes (such as taking out the nuts), but it still ended up great. The thing that makes this recipe take a little longer is that for best results, you should wrap it in plastic wrap and let it sit in the fridge for a few hours or even overnight! And beware, the texture is very pumpkin-y just in case you’re not into that.

Dec122017

Easy Peasy Banana Bread

Who doesn’t have old bananas in their pantry? I know we do at least once a month. We do not throw them out. Instead, we make banana bread! Banana bread is such a delicious thing that is not too unhealthy, but also easy as heck to whip up. It’s a great snack or treat any time of the year, but especially during the winter, there’s just something about that smell of it baking in the house.

This recipe is incredibly easy: just put everything together, whisk, and bake! I based this recipe off of Carrots ‘N’ Cake’s recipe–you should check her out, she’s a very fun healthy lifestyle blogger. Our favorite way to enjoy banana bread is taking a slice and toasting it in the toaster oven and then slathering butter on it. Mmm-mm! Let’s have fun making this banana bread!

Nov062012

Get Yo Autumn On: Whole-Wheat Banana PUMPKIN Bread

Oh yes I said it…pumpkin. I’ve made tons of banana breads, but now it was time to introduce the beloved fall vegetable, pumpkin. How many times do you think I can say pumpkin in this paragraph? Anyways, this pumpkin banana bread is one, absolutely delicious, two, easy to make, and three, doesn’t leave you feeling guilty. It uses a bit of brown sugar and honey to sweeten things up, as well as the banana and pumpkin that go along with it. I found this recipe here and varied it a bit, put more cinnamon in it, more honey, typical stuff for me. Alrighty, get ready.

Ingredients:

WET
1/2 cup butter
2/3 cup brown sugar
3 tablespoons honey
1 cup pumpkin puree
2 eggs
1 banana
2 tablespoons orange juice (weird)
1 teaspoon vanilla extract
DRY
1.5 cups whole-wheat flour
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon

This is the pumpkin puree I use. You can find it…ANYWHERE right now

Okay, looks like a long list but it doesn’t take long to prepare.

Prep Time: 15 minutes
Cook Time: 55-70 minutes

Directions:

Preheat oven to 350 degrees
REAL simple here. Mix all the wet ingredients together

Then, you mix in the dry ingredients like the flour, baking soda, etc. Just look up at the ingredient list above, I organized it for you (it was really hard).

Spoon it all into the buttered or oiled baking tin and place into oven!

Bake for 55-75 minutes. Test it in the middle with a fork or a toothpick to make sure it’s cooked all the way through.

Hope you enjoy it as much as we will! I’m bringing this over to my aunt’s and cousins’ to watch the Election Night coverage as we bite our fingernails. Now that I think about it, I probably baked this to subconsciously soothe myself. Don’t forget to VOTE tomorrow. Please.

BONUS KITTY PIC

Sep012012

HEALTHY Whole-Wheat Banana Bread

We usually have a bunch of bananas in the house. For fruit salads and more so primarily, for protein shakes (rahh!). However, sometimes we forget about them, or don’t do heavy workouts, so we feel like we don’t deserve one of Chris’ amazing protein shakes (that post is coming up!). So they sit in the lazy Susan cupboard, lonely for attention.

And so later in the week, I stumble upon them in their browning blackish glory. Aha! I know exactly what to do with you! So, the spotted way-too-ripe bananas get pulled from the cupboard and onto our maniacal counter-top. It’s easy, folks. IF you have over-ripe bananas, MAKE BANANA BREAD. I don’t want to hear any excuses. And if you throw them out…you’re in trouble. Let’s get started. I pulled this recipe from here, but altered it slightly (no nuts, nutmeg, etc.).

Prep Time: 15 minutes (I was slow, watching Empire Strikes Back/Diners, Drive-Ins, and Dives)
Cook Time: 50 minutes (on the dot!)
Set Oven To: 350 degrees

Ingredients:

1 stick unsalted butter
1/2 cup sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1-3 bananas (I suggest more than one, but that’s all I had to work with tonight)
1/4 cup honey
2 eggs
2 cups whole wheat flour

Remember to get out a bread pan and butter it or oil it up. Sticking is your enemy. Now first, beat the butter, sugar, baking soda, salt, cinnamon, and vanilla in a bowl.

Yes, that is a whisk! I’m moving up in the world!

For this next step, make sure the bananas are mashed as much as possible. Then, mix those bananas, eggs, and honey in. I want it smooooth.

You’re almost there!! The final step is to slowly add in the whole-wheat flour. Put a little in, stir it, put some more in, stir it, and so forth. It should come out looking like this:

Then pour it into your already-greased pan. I lost a good amount of the batter to a tragic accident…my appetite.

Now put it in the oven! Remember it should be at 350 degrees. For me, it took exactly 50 minutes to bake. I took it out, tested it with a fork to see if any batter stuck and it was ready! I usually have to stick it in for another ten minutes or so. It came out really well!

Remember that this only has half a cup of sugar in it. That’s barely ANYTHING when it comes to baking. So don’t feel guilty as you shovel this down, it’s got good ingredients. We always love to put butter on ours, gives it a great added flavor, especially when it’s nice and hot.