Tuesday, May 31, 2011

Gimme Some of that Banana Bread, Honey

healthy banana bread
It was 95 degrees here today - an unseasonably warm, muggy, sunny, run-from-the-car-to-the-air-conditioned-house day for us. But I've had overripe bananas sitting on my kitchen counter just calling my name for days. So despite the humidity, and the fact that I thought the husband was really going to fight me on heating up the kitchen, I had to bake tonight. Yes, I had to bake tonight.

For those of you who didn't go to high school with me, I'm the Banana Bread Queen. For years, I enjoyed whipping up baked goods for my friends' birthdays, and banana bread was an easy and delicious choice. But the truth is I haven't really been making a lot of banana breads in recent years. (I know, I
made one back in November, but I really don't make them that often anymore.) 

Basically, I always want to eat the whole loaf. 

So I've been on a quest to find a healthier banana bread recipe that I can eat without guilt and that won't make the husband think I baked a sponge. (Do you know that spongy baked good consistency I'm talking about? Ick.) 

Luckily, Google led me to a very beautiful site tonight and I found a recipe that I just couldn't wait to use. And luckily for the husband, we got a great toaster/convection oven for our wedding; the man really couldn't complain once he realized I was baking. 

I barely raised the temp in the kitchen, the house smells uh-maze-ing now thanks to this bread and we have a nice after-dinner treat. Think it's too hot for banana bread fresh out of the oven? Just try topping your baked good with a little cream. 

banana bread and whipped cream

Honey Banana Bread
Inspired by bread & honey

3 small bananas, very ripe
1/4 cup unsweetened applesauce
cooking spray (to oil the pan and the measuring utensils used for the honey and molasses)
1/4 cup canola oil
1/4 cup sugar
1/4 cup honey
2 tablespoons molasses
1 cup all-purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Preheat the oven to 350 degrees F and lightly spray a loaf pan with cooking spray.

Mash the bananas in a large bowl. Whisk in the applesauce, oil, sugar, honey and molasses until just combined.

In a separate bowl, stir together the flours, soda, cinnamon and salt.

Stir together the wet and dry ingredients in the larger bowl until just combined. (The batter will be a bit thick, but just do your best to stir everything together without mixing tooooo much.)

Spread the bread mixture evenly in the prepared pan. (I used a spatula to get as much into the loaf pan as I could.) Because this recipe does not call for any eggs, lick the spatula while your husband isn't looking. And clean up any other messes around the kitchen. (Be sure to check the brown dogs.)

Momma, do I have something on my back?
Bake for 45-50 minutes or until lightly brown and a toothpick inserted in the middle comes out clean.

Makes 12 Servings: 185 calories, 5 g fat, 34 g carbs, 2.1 g fiber, 2.7 g protein


  1. I ♥ Banana bread. I havent made it in awhile, because I have the same problem, I cant stop eating the stuff! lol This version sounds great.

  2. Banana bread is my favorite, too. We make 3 or 4 at a time and give all, but one away. We'll have to make the next ones using your recipe. I can eat the whole thing with a glass of milk.

  3. Banana bread really is addictive, so a healthier version is always welcome. This looks great and worth heating up the kitchen for!

  4. I'm a banana bread lover too, but I can't get my banana-loving family to join me. They love the fruit raw, but not in bread. Maybe I'll have to try this one. :)


Thanks for taking the time out of your day to show my space a little love.


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