Banana Bread 2 ways - classic, moist, & delicious or a lightened-up version you can feel good serving your family. The choice is yours!

A Tale of Two Banana Breads

Banana Bread 2 ways - classic, moist, & delicious or a lightened-up version you can feel good serving your family. The choice is yours!Robert and I have an ongoing battle at our house.

I’m always experimenting with ways to make recipes healthier and less processed, but I’ve learned that if I’ve served it to my husband even one time in it’s original, glorious, calorie-laden/sugar-overdose state, it’s game over.

Enter: the battle of the banana bread.

My Mom has a fantastic banana bread recipe that I’ve made for years, even before Robert and I got married. It’s everything a banana bread should be: moist, banana-y, and delicious. It’s not the worst as far as nutritional content goes, but recently I started to feel guilty about eating it for breakfast and wondered if I could lighten it up a bit.

Banana Bread 2 ways - classic, moist, & delicious or a lightened-up version you can feel good serving your family. The choice is yours!
I’ve got respect for food, and I hate ending up with “Franken-snacks”… You know, that recipe you tweaked just a liiiiiiitle too much in an effort to make it healthier, and ended with inedible crap? I usually start slow with my modifications and see how far I can push them without sacrificing taste. But no matter how much care I put into conservatively reformulating old favorites, Robert inevitably prefers the original. Even more so if the original coincidentally requires more time/effort on my part.

Banana Bread 2 ways - classic, moist, & delicious or a lightened-up version you can feel good serving your family. The choice is yours!
Try them both and weigh in: which recipe is your pick? And while we’re at it, maybe you can help us settle the other half of the battle… banana bread in loaves, or as muffins?

MOM'S CLASSIC BANANA BREAD
 
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Delicious, moist, and banana-y. Everything a banana bread should be.
Author:
Recipe type: Bread
Makes: 2 Loaves
INGREDIENTS
  • 1 and ½ sticks of butter
  • 4 eggs
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp baking powder
  • 3 and ½ cups flour
  • 4-5 ripe bananas, mashed
DIRECTIONS
  1. Preheat oven to 350 degrees and prepare greased/floured bread pans.
  2. Cream together butter and eggs; add the sugar and mashed bananas. Mix well. Slowly add salt, baking soda, baking powder, and flour to the wet ingredients, continuing to mix.
  3. Pour into greased/floured bread pans and bake for 47-50 minutes (or until a toothpick comes out clean.) Remove from oven and cool for 10 minutes; then remove loafs from pans and allow to cool completely.

LAUREN'S "HEALTHIER" BANANA MUFFINS
 
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Classic banana bread flavor, with lightened-up nutrition.
Author:
Recipe type: Bread
Makes: About 30 Muffins
INGREDIENTS
  • 1 and ½ sticks of butter (Couldn't bring myself to cut back on this... I just hate dry banana bread!)
  • 4 eggs
  • ½ cup dark brown sugar
  • ¼ cup honey
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 and ½ cups white, unbleached flour
  • 2 cups whole wheat flour
  • 4-5 ripe bananas, mashed
  • 1 cup dried cranberries (optional)
DIRECTIONS
  1. Preheat oven to 350 degrees and line muffin pans with paper cups.
  2. Cream together butter and eggs; add the sugar and mashed bananas. Mix well. Slowly add salt, baking soda, baking powder, and flour to the wet ingredients, being careful not to over-mix batter. (Whole wheat flour can taste"gluten-y" when over-mixed!)
  3. Bake in lined muffin pans for 18-20 minutes (or until a toothpick comes out clean.) Remove from pans immediately to cool.

 

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