I’m getting to the idea today. This bread is usually downright sensational. My goodness, I’m in love with it! I cooked two loaves this weekend, and now sincerely contain the believe that it’s a little bit magical.
The majority of my banana breads meals are healthy, make use of minimal sugar, no butter/essential oil, and focus on substitutes. I wanted this loaf of bread to fall under that category aswell; however, I had never experimented with whole wheat grains in banana bread, nor unrefined sweeteners therefore i figured I’d try something fresh.
The result? A striking, perfectly moist breads with a fantastic brown crust! Rather than to mention, it’s today my fresh go-to banana bread. I simply can’t get enough of this gem.
Before baking the bread, We knew which i had to determine the way the different ingredients would affect the density and texture, particularly because I had been using whole wheat pastry flour and honey.
What’s whole wheat grains pastry flour? Whole wheat grains pastry flour is usually soft white whole wheat flour that is finely ground. It’s a low-protein flour, which really helps to produce soft baked goods similar to wedding cake flour. I like baking with it since you still have the nutritional value since it’s made out of whole grains, but it also will provide you with perfectly textured baked goods. Unless you have whole wheat pastry flour readily available, you can sub 1/2 whole wheat and 1/2 all-purpose within the recipe to create somewhat similar outcomes. My favorite whole wheat grains pastry flour is normally Bob’s Crimson Mill Organic Whole Wheat Pastry Flour
Tips on cooking with honey: Honey has more fructose and a higher water content in comparison to regular sugar, meaning it’s naturally sweeter. Hence I decided I would only make use of 1/3 of a glass of honey in my own recipe. Additionally foods made with honey will also brownish quicker so instead of baking my bread at the regular temp of 350 degrees, I chose to bake it at 325 degrees to avoid burning the crust. It is critical to note that within this recipe, the top of the loaf of bread will be very golden dark brown and form a crust, but it gives great flavor towards the banana breads.
Another great perk? This breads is uber healthful and great for freezing for all those mornings when you’re on the go. To keep the breads moist and to save calories I utilized nonfat ordinary greek yogurt (basic greek isn’t packed with additional sugar or carbs). I’ve submitted the nutritional details in the recipe below.
I love serving the bread slightly warm and spread with almond butter. Each and every time I bite into a slice, I’m overwhelmed from the delicious banana flavor with melted items of chocolate chips. Occasionally if I’m feeling craving a sweet treat, I toast my loaf of bread and heap on that lovable Nutella.
Prep time:
10 mins
Cook time:
50 mins
Total period:
1 hour
Ingredients
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/3 glass honey
1 tablespoon olive oil
1 1/2 teaspoons vanilla
1 egg
Instructions
Preheat oven to 325 levels F. Grease a 8×4 or 9×5 loaf skillet with cooking spray.
In a large bowl, whisk jointly flour, baking powder,baking soda pop, and salt; set aside.
In a big mixing bowl, combine mashed banana, honey, greek yogurt, olive oil, almond milk and vanilla and beat on low until smooth in consistency. Add in the egg and egg white and defeat once again until well combined, about 1 minute. Add the banana mixture towards the flour blend and combine until damp – It is important to not over mix! Next gently collapse the chocolate chips in to the batter.
Spoon all the batter in to the greased loaf pan. Bake at 325 levels for 45-60 mins or until a tester placed into middle of the loaf of bread comes out clean. The amount of time will vary based on which loaf skillet you use, so I suggest checking out the bread at 45 a few minutes. Also, don’t fear the golden crust! The bread may look completed on the outside, however the inside is what’s important – you don’t desire a gooey loaf of bread.
Once a tester inserted into the bread arrives clean, cool for ten minutes in pan on cable rack, after that remove from pan gently and cool completely on cable rack. Cut into 12 slices and enjoy!
If you’d like to freeze your breads, simply wait until breads is completely cool, then cut and individually cover in cling cover and place in the freezer. Once ready to eat, just toast or microwave your cut and spread with your favorite topping.
Love the discussion in WW Pastry Flour & Honey, too!
Oh my lanta! I’m so happy I stumbled on this recipe with time! My bananas acquired ripened something brutal and I was getting ready to make a normal banana breads but once I noticed this formula I opted to try something different and healthful. And I’m glad I did!
You don’t miss the butter or oil or white sugar within this recipe AT ALL! It is so lovely and tasty, goes fantastic with tea and I cant wait around to have a slice for breakfast time tomorrow morning!
I usually use whole wheat grains once i bake but We combined all purpose and whole wheat for this recipe, and as often doubled the sodium.
Also threw in some chopped walnuts I had on hand. Great! Congrats with this one!!
We made this a few weeks back muffins, they were to die for your family loved them.
It was especially delicious warm pass on generously with peanut butter! I kinda guessed the cooking time, what could you recomend for future purposes?
Hi Monique!
Just wondering when you can use coconut yogurt instead of Greek yogurt?
Used regular whole wheat grains, two whole eggs and 4 very ripe bananas. No chocolate. Just walnuts and cranberries.
Amazing! The flavor and texture
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