assalamu'alaikum wrt wbt
am into healthy breakfast (yes breakfast only :p) nowadays
so.. i made this healthy bread & muffins last weekend
(i got 4 teeny-weeny mini loaf and 10 or more muffins)
and just had the last slice for this morning breakfast!
its healthy. it keeps well in the fridge. and its yummy!
i ate 4 of them while driving on sunday morning. bedal sakan!
- 4 very ripe bananas, well mashed
- 2 eggs plus 1 egg white, lightly beaten
- 1 teaspoon vanilla
- 2 cups whole wheat flour
- 3/4 cups Sucanat (evaporated cane juice/ sugar)
- 1 tablespoon ground flax seeds
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 oz dark chocolate, chopped or choc chips (about 1/2 cup)
- Preheat oven to 350° and grease either a large loaf pan, three mini-loaf pans, or a large muffin pan.
- Mix mashed bananas with eggs and vanilla, and then stir in flour, Sucanat, flax seeds, salt and baking soda until just combined. Gently stir in chocolate and pour batter in prepared pans.
- Bake a large loaf pan for 60 minutes, mini-loaf pans for 35 minutes, and muffins for 20 minutes (until cake tester or wooden skewer comes out mostly clean). Set on cooling racks for 5 – 10 minutes, then remove from pans to finish cooling.
tips:
- Ripe bananas, please. Yellow ones just won’t do- they need to be more black than brown. I wouldn’t bother making the bread if the bananas aren’t ready. Better to make a banana split or a banana/almond butter/almond milk/cinnamon shake if you feel the urgent need to use up your bananas.
- Substitutes? But of course. Use regular flour if you don’t have the whole wheat, and regular or brown sugar if you don’t have Sucanat. Skip the flax seeds if you want. (Just know that you won’t be able to call these Impossibly Healthy if you take out the healthy ingredients.) If you don’t have dark chocolate, you can chop up other kinds of chocolate (or use chocolate chips)- but again, you lose the right to use the Healthy claim… just so you know. Dark chocolate wins in the antioxidant department and is less sweetened than its semi-sweet and bittersweet counterparts.
- Nuts… yes, nuts are lovely in banana bread, especially walnuts. Toast some and add them in if you’d like. They’ll bring a healthy fat to the party, which is good but something to consider if you’re looking to take some of the fat out of your life.
- “Healthy”: Be sure to explain to people that this is a Healthy bread- yes, with a capital H- and while it’s super-good, it’s definitely not a decadently sweet and rich classic banana bread like this recipe. When you build whole wheat and flax and raw sugar and you strip out butter and oil and a yolk, you’re not getting an indulgent treat. But you do have my word that this is pretty damned good.
- Storage: keep this bread wrapped in plastic wrap (or in an airtight container) to stay moist, and eat within a few days. Enjoy!
note:
my batter is quite thick, i assume due to the not-so-ripe bananas. so, i added few tablespoons of low fat milk and canola oil. alhamdulillah.. it turn out great!
