The other day, I found myself with LOTS of overripe bananas. I was on an adventure to find a recipe for just a plain, old fashioned banana bread that was WW friendly. I searched and searched, then settled on this recipe from a WW cookbook I have in my
Since I had so many bananas to use up...I ended up doubling the recipe and making two breads. I gave one away to my mom and kept one for my family.
*A note about making quick breads and muffins....DO NOT OVERMIX THE BATTER! This will give you a tough end product. It's ok to leave a bit of flour mixture that has not been fully incorporated into the wet ingredients. Another good rule to remember is to always mix up the wet ingredients separate and then bring them to the dry to combine. By following these two steps...you will be assured of a tender bread or muffin!
Banana - Applesauce Bread
adapted from WW New Complete Cookbook
Servings - 12 ( 1 loaf ) Serving size - 1/12th of loaf Points Plus per Serving - 7 points+
Calories - 255, Total Fat - 7g, Carb. - 27g, Protein - 4g, Fiber - 3g
1 1/4 cups all purpose flour
1 cup whole wheat pastry flour ( you could use whole wheat flour, but whole wheat pastry flour will give you a nicer texture)
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
6 very ripe small bananas OR 3-4 large to med sized ones
3/4 cup granulated sugar
1/2 cup eggbeaters
1/3 cup canola oil
1/4 cup unsweetened applesauce
1 tsp. vanilla extract
1. Preheat oven to 350 degrees F. Spray a 9 x 5" nonstick loaf pan with cooking spray. ( I like to use the kind with flour in it already)
2. Whisk the flours, baking soda, salt, cinnamon, and nutmeg in a large bowl to combine. Set aside.
3. In a med bowl, mash bananas ( I like to leave mine chunky, so I use a potato masher ). Too the mashed bananas add the sugar, eggbeaters, oil, applesauce and vanilla extract. Mix well to combine.
4. Add banana mixture to the flour mixture and stir until JUST COMBINED! DO NOT overmix! Scrape batter into prepared pan and spread evenly.
5. Bake until deep golden brown and toothpick inserted into center of loaf comes out clean, about 1 hour and 15 minutes. Let cool in pan on wire rack for 10 minutes. Remove bread from pan and let cool completely on wire rack. Once cooled, wrap well in foil or plastic wrap to store.
I really enjoy new flavor combos...but sometimes, you just want something that is pure and simple and comfort food at it's best....this banana applesauce bread is just that. Nothing fancy...just pure and simple goodness. How about you? Do you ever just want to make something that is plain and simple grassroots food?
If any of you read Danica's Daily, you know what a wonderful blog it is and today, while she is out celebrating her hubby's bday in the Bahamas she has a guest post from ME! ( she has had some amazing guest posters all week long!) Danica is a great inspiration to me and I love all her WW advice and tips! She also runs the Friends for Weightloss Support Website, which is a wonderful WW resource to have. I highly recommend you check it out if you are not familiar with it. I was so honored to do a guest post for her. You can check it out HERE! It is totally different from the format I post here...as it is a true "daily" post. ( it gives you a chance to see what a day in the life of ME is like....lol ) And as I state in the post, doing a daily post is a lot of work! So hat's off to all of you lovely bloggers that use this format on your blog!
This post is being shared with:
Full Plate Thursday @ Miz Helen's Country Cottage