Written By Colin Hynes Breads / Edibles / Recipes Apr 21, 2014 Healthy Apple’d Banana Bread SHARE VIA: Facebook Twitter PinterestAt this cold time of the year, I really enjoy baking and having the oven on, but am tired of the sugar-centric holiday style of baking and like most people, I imagine, I’m trying to keep things healthy for the new year. That means, for baking, lots of low sugar muffins, baked oatmeals and other healthy snacks. I have adapted my favorite, sugary banana bread to transform it into a healthy alternative! Slice soon after it’s fresh out of the oven for a warm and moist treat, or divvy the batter into cupcake trays for snacks over a couple days.IngredientsFor the bread:1 ¾ cup all-purpose flour1 ½ tsp. baking soda¾ tsp salt3 eggs, beaten2 large or 3 small ripe bananas* (makes 1 cup mashed)½ – 1 cup sugar, depending on sweetnessFor the applesauce:approx. 3-5 apples, depending on variety and size-Core removed, peeled, then sliced thin.Yield: Makes one 9”x 5” loaf, 12 muffins, or 3 – 5 ¾ x 3 ¼” loaves.DirectionsPreheat oven to 350°.Make the applesauce: Peel the apples, remove the cores and cut them in slices. Put the apple slices in a microwave safe container and microwave on high for 4-8 minutes. You want the applesauce to be thick with little or no chunks. It is best to check every two minutes and give it a stir with a whisk. Once it’s cooked to the consistency desired, whisk the apples hard to break up any final chunks. Set aside to cool to room temperature.Grease and flour the pan(s) using a thin coating of non-stick spray, butter/margarine, or shortening and then a light dusting of flour.Next, put your peeled bananas in a mixing bowl and mash them into a paste. Mix in the eggs and the sugar and stir until combined.In a separate bowl, whisk together the flour, baking soda, and salt.Once the apple sauce has cooled, add it into the banana mixture and beat until smooth. Add in the dry ingredients, a third at a time, and mix till combined. Scrape batter into the prepared pan(s) and smooth the top with a spatula.Bake 60-70 minutes, until a cake tester/toothpick comes out clean. Transfer to cooling rack and leave in pan until it has cooled slightly. Remove from pan by flipping pan upsidedown over a plate (use a knife around the sides of the loaf to loosen it, if needed).* If your bananas are only slightly spotted and not as ripe as wanted, you can hurry the process up by putting them in the freezer for a few hours, or by rolling them in your hands — skin on, of course, then remove skin after rolling. Check out a few more picturesThen try making it! Apples getting ready to get stewed into applesauce Whisk those bananas to oblivian fresh cut and warm — the best! Mashing, then whisking SHARE VIA: Facebook Twitter Pinterest Written By: Colin Hynes Colin is the Assistant Editor at EAT. You can contact him via firstname.lastname@example.org. Colin was born in Nova Scotia and spent his first five years there. His mother and father owned an inn and restaurant and Colin spent his time ... Read More You may also like Breads / Main course / Recipes November 12, 2012 From-Scratch: Chili with Whole Wheat Cornbread Chili Serves 4-6 This is my favorite recipe to make on the first long day of teaming rain in the fall. The lengthy simmering and stewing times ... Read More Breads / Recipes / Side dish April 9, 2012 Pain au Chocolat Lesson with Chef D’Arcy Ladret There’s something especially satisfying about pain au chocolat. Besides sounding French, and therefore embodying all things sophisticated and ... Read More Breads / Recipes April 29, 2011 Stinging Nettle Bread with Parmesan & Preserved Lemon To increase the earthiness of your loaf, substitute up to 10% dark rye flour or 25% whole wheat flour. If you find yourself without a preserved ... Read More Comments are closed.