I’m always on the look out for a new spin on our favorite foods to create a healthier or tastier version of whatever has caught my attention and banana bread is no exception. Each week, I head to our local grocery store and purchase overripe bananas by the bag, toss it in my freezer to make banana bread or muffins.
Because I want my kids to eat local honey on a regular basis to combat allergies and strengthen their immune system, I ran across this recipe to replace sugar with honey. Success, and the crowds went wild, begging for seconds and thirds!
For those of you who are Paleo or Vegan, this recipe includes those ingredients as well. Our version of eating is whole foods, a reduction in grains which means I often bake with Oat, Almond or Tapioca flour. I also use Flax-seed eggs when I can’t get local organic eggs.
So without too much confusion, here is the recipe which also includes adaptations to create banana muffins (I know, like I said, I’m a foodie and love to multiply different ways to create a recipe.) 🙂
- 2 cups whole wheat flour, almond flour or tapioca flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup organic applesauce or coconut oil
- 3/4 cup local honey
- 2 eggs, beaten or 2 flax-seed eggs
- 3 mashed overripe bananas
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
- Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
- 3 Tablespoons water
- 1 Tablespoon golden flax meal
- Mix together and wait 10 minutes or until it has thickened, then add to recipe.