This is my all-time favorite banana bread recipe fromBetty Crocker’s Cookbook.I’ve completely revised it to be 100% healthy, but 118% full of flavor. My kids think it tastes better than the original. Let’s start withbananas which are high in potassium and low in salt. I use carrots in the form of organic baby food in order to reduce the butter, yet keep the bread moist.
The recipe makes one large loaf or 3 smaller loaves.
Add in chopped walnuts to reinforce the bread with omega 3s. What you have is a perfectly healthy serving of fiber and omega 3s to round out a healthy meal, a hearty complete snack, or a heroic bake sale offering.
betty crocker banana bread gets a facelift
preptime: 20 minutes
baketime: 55-60 minutes
1 c raw sugar (refined sugar if you don’t have raw)
1 small jar organic carrots baby food
1 T Earth Balance spread (or butter)
3-4 mashed ripe bananas
2 T water
1 1/3 c whole wheat flour
2/3 c wheat germ
1 t baking soda
1/2 t salt
1/4 t baking powder
1/2 t cinnamon
1/2 chopped walnuts (optional)
Preheat oven to 350°. Grease bottom only of loaf pan or 3 mini loaf pans.Mix sugar, carrots puree and softened spread or butter. Stir in eggs until blended. Add mashed bananas and water; beat 30 seconds.
Stir in remaining ingredients, except nuts, just until moistened and then add nuts. Pour into pan and bake 55-60 minutes (50-55 minutes for mini-loafs).
recipe adapted from Betty Crocker Cookbook and provided by your friends at crunchtimefood.com