Monday, October 12, 2015

The Best Banana Bread Ever +
a Guilt-Free Alternative


Before this recipe came into my life (yeah, we're pretty serious), most banana breads I tried were either dry or tasted like cardboard. Well, say goodbye to dry cardboard and hello to the best banana bread you'll ever have, hands down. Not only is it super simple to make, it's perfect as a quick breakfast – I take two slices and top 'em with peanut butter  or as an on-the-go snack; it's filling, not too sweet, and so, so moist. Everyone I've made it for is bananas over it (pun absolutely intended). Now, I'm letting you in on this scrumptious little secret. So, ya know, you're welcome.

For a guilt-free alternative, I suggest substituting equal parts spelt flour to white flour (spelt flour is higher in protein and alters the consistency just the tiniest bit) and using Truvia baking blend or Splenda instead of granulated sugar. If you're feeling festive, you can even turn this into a pumpkin bread (pictured above) by simply using one cup of canned pumpkin instead of banana and spicing it up with a generous teaspoon of pumpkin spice sugar blend.

This recipe was gifted to me by Kim Frayser. Thanks so much for sharing, Kim!

What You'll Need:
  • 1 1/3 cup flour
  • 1 1/2 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 2-3 ripe bananas, mashed (I let mine go brown before using them)
  • 1/2 cup oil (vegetable or canola)
  • 1/4 cup + 1 tbsp buttermilk
  • 1 tsp vanilla

Instructions:
Place dry ingredients in a large bowl. In another bowl, mix eggs, bananas, oil, buttermilk, and vanilla. Add flour mix until just combined. DO NOT BEAT. Bake at 325 degrees for about one hour or until a clean knife comes out of the center.

Enjoy!

xo – Sc
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2 comments

  1. Can't wait to try this recipe! Quick tip- instead of using buttermilk ( no way to ever use it all) you can substitute in regular milk mixed with vinegar- just wait a few seconds and it will thicken the milk. I use this technique All the time in pancake recipes!

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    1. Hey Jackie! I'm excited for you to try it out and let me know what you think! And thanks for the tip. You're right, unless I plan to churn out tons of banana bread the buttermilk just ends up sitting there. But it does seem to stay good for awhile, though.

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