Food & Drink
FinanceA Healthy Update to Mom’s Banana Bread Recipe
I buy bananas every visit to the grocery store and I always seem to have a couple left over at the end of the week that are too ripe to eat. Thankfully, banana bread is easy to make and I never tire from eating it. Banana bread is a wonderful comfort food and can be eaten as a dessert or a snack any time of the day.
There are many banana bread recipes out there and they are all variations of the same basic recipe. Here is my own healthy variation of the traditional banana bread recipe.
Ingredients
- ½ cup soy flour
- 1 cup whole wheat flour
- ¾ cup flax seed meal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup sugar
- 1 teaspoon cinnamon
- 1 cup soy milk
- ¼ cup olive oil
- 2 eggs
- 2 mashed bananas
- ½ cup chopped dates
- ½ cup and 1tbsp rolled oats
Directions
Preheat oven to 350°. Grease a 9×5 loaf pan. Combine soy flour, wheat flour, flax meal, baking powder, baking soda, salt, oats, and cinnamon in a large bowl. In a medium bowl whisk together soy milk, oil, sugar, eggs, dates, and bananas. Combine both mixtures and stir until well blended. Pour batter into loaf pan. Sprinkle top of loaf with 1 tbsp rolled oats. Bake 50 – 55 minutes, or until toothpick inserted in center comes out clean. Cool for 10 minutes in the pan and invert bread onto a wire rack to cool completely. I use chopped dates in my recipe but you could easily substitute any other dried fruit or nuts.
Next time you are at the store be sure to pick up some bananas and don’t toss them if they get too ripe – you can always make some banana bread.
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