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February 27, 2013 • Posted by Rebecca Marber
There’s nothing better than a slice of banana bread for breakfast or dessert. I always find, though, that everyone likes their banana bread with different ingredients. Some are grossly offended by putting nuts in their recipes, while others think chocolate has no place in a banana bread either. If one thing is sure, it’s that most people like their bread to be perfectly moist.
I’ve gone through quite a lot of banana bread variations, and this one turned out to be extra moist, just the way I like it. I like mine with a hint of coconut and semi-sweet chocolate that melts in perfectly (the center of this bread is a chocolatey, molten heaven). Feel free to withhold these “superfluous” ingredients if they don’t match your own tastes. I’ve found other modifications to classic banana bread recipes that not only make this bread healthier, but taste better too! I use whole wheat flour instead of white, stevia and splenda instead of regular sugar, and applesauce instead of butter, which really adds to that much-craved moisture.
Perfectly Moist Banana Bread
Ingredients: 3 ripe bananas 2 cups whole wheat flour (substitute for almond flour for gluten-free) 1/2 cup stevia 1/2 cup splenda 1 tsp baking soda 1/2 cup apple sauce 1 tbsp vanilla 2 eggs (beaten) 1/4 cup semi-sweet chocolate chips 1/4 cup bakers shredded coconut
- Preheat oven to 350 degrees.
- Using a potato masher, mash bananas and set aside.
- Mix whole wheat flour, baking soda, stevia, and splenda in a medium bowl.
- Add bananas and all other ingredients to bowl. Mix until becomes a batter, but don’t overmix (chunkiness is good for texture of bread).
- Grease loaf pan and pour batter into pan. Bake for 50-60 mins (depending on moisture level desired).
- Let cool, and then remove from pan to be served.