I love banana bread but it can be high in sugar. I have seen recipes that called for a whole cup of sugar and a half cup of oil.
Dry ingredients One cup ap flour http://www.kingarthurflour.com/shop/items/king-arthur-unbleached-all-purpose-flour-5-lb 1/2 cup white whole wheat flour http://www.kingarthurflour.com/shop/items/king-arthur-white-whole-wheat-flour-5-lb 3 teaspoons baking powder 1/4 teaspoons kosher salt 1/4 teaspoon each clove, and all spice 2 teaspoons cinnamon or as desired( I love using fresh cinnamon and a lot of it) walnuts 3/4 cup optional
Wet ingredients Three over ripened bananas ( it’s okay if they are black) Smash the banana until smooth Add 3 tablespoons of Honey (if you don’t want to use honey you can use agave syrup or maple syrup.) 2 eggs 3 Tablespoons grapeseed oil
Preheat oven 325 F 160C Bake time 50-60 minutes
Start with two bowls, the dry bowl should be larger than the wet. Starting with the dry bowl combine all ingredients and whisk the dry ingredients to create air this is easier than sifting the flour. Moving on to the wet bowl, take your bananas and smash them into a wet paste. add the rest of the ingredients and whisk them together. Once the wet bowl is thoroughly combined add it to the dry scraping the bowl into the dry. The next few steps are the hardest, there is not a whole lot of sugar or oil so it will be on the dry side if you over mix. let the wet ingredients sit in the bowl for a minute, using a rubber spatula gently mix the ingredients together. Best way to go about it is using the spatula along the bowl and bringing the dry ingredients to the top moving in one direction only make about 18 folds if it hasn’t combined let the gluten rest before mixing it again. I like to grease a loaf pan with coconut oil add parchment paper on the bottom or flour the pan. Bake in the oven for 50-60 minutes.
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Note: if you do you have diabetes replace honey with Stevia 1/2 pack.