The Best Healthy Banana Bread

10 09 2014

I love banana bread. Slather some peanut butter on it, and I think you’ve got the best breakfast bread out there.

banana bread 1

Unfortunately, it isn’t the healthiest of meals- hello sugar, butter, and flour! But, there are dozens of recipes that health-i-fy the traditional one. I decided to throw my hat into the game this morning, with an adaptation of a recipe from the Kitchn (Clearly, I’m obsessed with this blog!).

banana bread 2

The biggest swaps I made were two ripe bananas instead of 3, and then I used coconut oil and yogurt instead of butter in my recipe. Oh, and I also used some bread flour and dry oats in mine.

This was definitely a winner! It was moist, the perfect sweetness, and the bananas on top just made the loaf look so beautiful! I hope you try it out!

banana bread 3

Adapted from The Kitchn

Whole-Wheat Banana Bread

Makes 1 loaf

Ingredients:

2 medium, ripe bananas
1 cup whole wheat flour
1/2 cup bread flour
1/3 cup dry oats
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 cup crushed walnuts
1 heaping TBS coconut oil
1/3 cup Greek yogurt
1/2 cup maple syrup (mine was leftover from pancakes the other day, and it had cinnamon and all spice in it!)
1/2 teaspoon vanilla extract
2 large eggs
1 banana, for the topping (optional)
1 TBS raw sugar, for the topping (optional)

How to: 

Preheat oven to 375°F.

In a medium mixing bowl, combine the flour, oats, baking soda, salt, cinnamon, and crushed walnuts. In a separate mixing bowl, stir together mashed banana, oil, yogurt, maple syrup, vanilla extract and egg. Pour the wet ingredients into the dry and stir until just combined.

Pour the batter into a lightly greased standard bread pan. Bake bread until golden and a knife comes out clean when inserted into the bread, about 50 minutes. Try to let it cool off before eating. It will be difficult to do.

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Thanksgiving 2012

26 11 2012

My first Thanksgiving was a success!

I hope you all had a lovely Thanksgiving and were able to spend time with friends and family. I sure did!

A few days before Thanksgiving I decided that I was going to take the plunge and roast a whole turkey. We were planning on having 5 for dinner: me, Bill, and our friends Steve, Rebecca, and Rebecca’s bf Ben. Five people + the desire for leftovers + wanting a new culinary experience pushed me take the plunge and roast a whole bird. I’ll share the details of my experience in another post, but for now, here’s a little recap of my Turkey day.

The day started off with a little Turkey Trot in downtown Orlando. When we had picked up our packets the day before, the woman told us to get there early so that we could find a parking spot. Bill and I got up nice and early, braved the “cold” and headed to Lake Eola. We arrived around 6:35, easily found parking, and waited a few minutes before heading to the start. As we approached the starting line, Bill commented about how few people were there. Confused, I did a quick Google search for the race website and discovered the race actually stared at 8, not at 7 like I had thought. Whoops…Back to the car for a 45 minute nap!

After the race, we headed home to take a nap before the cooking began!

We were having a late dinner, so I started my cooking around 3. I pulled the turkey out of the refrigerator and let it rest while I prepared the stuffing.

I stuffed the bird and then put it in the oven at 425°F for 30 minutes, and then lowered the temperature to 350°F for the remainder of the 3 hours it cooked.

Meanwhile, I got started on the brussels sprouts. Bacon + caramelized onions + brussels sprouts = deliciousness.

I also prepared my sweet potato rolls for their 3rd rising.

Bill was in charge of the sweet potatoes, and took his spin on his grandmother’s recipe.

Cinnamon roasted sweet potatoes, brown sugar, butter, and a splash of tequila for good measure.

Topped with marshmallows, and popped in the oven at 350° for about 30 minutes.

A few hours later, our guests arrived with some yummy sides to add to the spread. Rebecca brought broccoli rabe with almonds, cranberry sauce, and wild rice with cranberries.

The only thing left to do was to carve the turkey! Since none of us were really all that experienced in the art of carving a turkey, we watched a YouTube video on how to do it…

We were apparently really nervous about carving the turkey, because we watched it 3 times, just to make sure we got it right. Finally, Rebecca took charge and carved the turkey.

By the way, Rebecca’s kind of a rock star. Not only because she did a killer job at carving the turkey, but she’s the friend Bill and I went and saw perform in Cirque Dreams. She recently appeared on MTV’s Made, as the coach for the girl who wanted to be “made.” Oh yeah, and in 2010, she was the US Pole Dance Federation East Coast Champion. No big deal. 🙂

Once the turkey was carved, it was time to eat!

Nom Nom Nom!!!

All the food was so tasty! I think we all stuffed ourselves pretty good. While we waited for Ben to arrive (he was at work) and for our food to settle, we made an army of rice krispie treat turkeys. What better thing to do when you’re full than to make more food?

 

 

 

A little after 11, we were finally ready for dessert. I had made a pumpkin pie the night before, and Ben had baked a pumpkin cheesecake. This wasn’t just any cheesecake, it was Wild Turkey 101 pumpkin cheesecake with a gingersnap crust.

This baby really stole the show!  I didn’t really get a great photo of it, but believe me, it was tasty!

 

SWOON!

My pie was pretty good too, but I definitely was looking forward to leftover cheesecake the day after 🙂

What a wonderful day! All of the food turned out so well, and I was so happy to spend the holiday with Bill and our friends. I can’t wait to do it again!

Question of the day: How was your Thanksgiving? Any funny stories to report?