Betta Banana Bread
Betta Banana Bread
I’ve been meaning to make a better banana bread recipe than I did the last time I made it. I don’t mean to bash my own recipe, but it definitely wasn’t the best banana bread I’ve ever had – and I knew I could do better. So I switched up the recipe and I like this version much better.
Ingredients (makes 16 small slices):
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup brown sugar
- 1 tsp. baking powder
- 1/8 tsp. salt
- 1/2 cup liquid egg whites
- 3 tbsp. Promise Light Buttery Spread
- 1/4 cup applesauce
- 2 medium mashed bananas (200g)
Preheat oven to 350*
Combine dry, combine wet, combine wet and dry You know the drill. I left my batter a little lumpy because I wanted to be able to see some banana chunks in the bread. Then I poured it into a greased circular bread pan and baked it at 350* for 45-55 minutes (depending on oven). The bread should be a golden brown color and cooked around the edges.
It came out looking much more fabulous this time! It had more of an actual crumbly bread texture – the last time it was a little too firm – and smelled spectacular throughout my place.
I proceeded to cut the loaf into 16 tiny slices so that I could prolong the enjoyment.
And then, of course, I had to try a slice to see how it compared in taste!
This bread is SO moist. As you can see in the picture, the banana chunks really give it a wet texture. And yet, on the far right of the slice, you can see more of the bread, crumbly texture. I personally like the fact that you get a little bit of both. I think the applesauce also helped keep it moist. I gave a slice to my roommate for an unbiased judgment. Here are her thoughts:
- She really liked the fruity sweetness present throughout
- She would have liked it to be a little less moist (perhaps more flour?)
- As a healthy treat, it was a wonderful choice
- Overall, she really enjoyed it!
Nutrition Information (per slice):
- 60 calories
- 1g fat
- 11g carbohydrates
- 1g fiber
- 2g protein