Hello hello. As I’m sure you’ve noticed, it’s been a while. I’d make excuses, but I think you’ve all memorized them by now (school, work, apathy… the sudden disappearance of all forms of caffeine ever, etc). But! Things are going pretty well for me actually, despite how busy I’ve been.
What’s adding to my general well being, you ask? Well, after a long and difficult search, I have finally found it. True love… in the form of the perfect banana bread recipe. I’ve been toying with the right balance between healthier choices and deliciousness for a while now, and many a banana has gone into the search. But then I found this great recipe for cinnamon sugar banana bread and made a few little tweaks to make it a little bit healthier/lower in calories. I fearfully put it in our notoriously fitful oven, waiting an agonizing fifty minutes and then the sweet scent of cinnamon sugar gloriousness filled the air, trumpets sounded, and I tasted heaven in the form of banana bread.
Needless to say, I figured I’d share the recipe (complete with my alterations) with you lovely people as penance for having taken so very long to update you on all things Will Blog for Food related. Without further rambling, I present: “Healthier” Cinnamon Sugar Banana Bread.
3 over-ripe bananas, smashed
1/3 cup applesauce (preferably natural, unsweetened)
3/4 cup Truvia (or similar all natural low calorie sweetener)
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
1 cup whole wheat flour
1/2 cup all purpose flour
1/3 cup Truvia (or similar)
1 Tbs cinnamon
1) Preheat oven to 350. Grease a loaf pan, set aside.
2) Combine bananas, applesauce, Truvia, egg and vanilla. Add baking soda and salt, then stir in flour, just until combined.
3) In a small dish (I like to use a mug) combine your sugar and cinnamon for the swirl.
4) Add about 1/2 of the batter to the loaf pan, then sprinkle a little over 1/2 of your cinnamon swirl over the batter. Add the rest of the batter, then top it off with the rest of your cinnamon sugar mixture.
5) Bake for about 50-60 minutes. I recommend checking it often, as loaf pan sizes and oven temperatures can vary (especially if you live in a cheap apartment like I do) and you don’t want it to burn. It’ll get pretty dark on top due to the cinnamon sugar and the prevalence of wheat flour, but as long as nothing smells like its burning you’re probably all right.
|Tah-dah! (Excuse my poor food photography skills)|