Happy National Banana Bread Day!
As much as I love banana bread, I really don’t make it that often. Bananas are high in carbs and it’s a pretty ubiquitous snack that can be found on almost any street corner. However, I tripped across this recipe with whole roasted bananas and I just had to give it a go. Such an intriguing way to make banana bread!
After I saw this recipe, my brain automatically went into the why have I never thought of this mode. Making banana bread always requires overly-ripe bananas which I never have. It seems so tedious to have to plan my baking around the banana ripening process that may or may not fit into my schedule. Roasting them makes complete since because it will naturally caramelize their sugar content which should mimic fruit ripening.
Another thing about this recipe that caught my eye is that it was already formulated with whole wheat flour. Ding, Ding, Ding … a real plus for me because I spend so much time taking traditional recipes and adapting them to whole grain and low carb so I knew this one would work out before I even began my baking journey.
As I’ve said before, if I’m going to eat carbs then they have to be natural and of the highest quality. I’d much rather have whole grain flour with fiber & vitamins than all purpose flour that’s been stripped of everything. If I’m going to have sugar then I’d much rather get it from fruit along with some beneficial fiber and vitamins instead of just processed sugar.
This recipe turned out great and I’m really excited about having a fairly healthy version of banana bread in my recipe arsenal. Again, I don’t eat it that often, but when I do then I now know that I have a great one to turn to.
- 4 bananas
- 1 cup white whole wheat flour
- 1 cup white whole wheat pastry flour
- 1-1/2 tsp baking soda
- 1/4 tsp sea salt, finely ground
- 1/4 tsp ground cinnamon
- 3/4 cup low carb brown sugar substitute
- 1/2 cup grapeseed oil
- 2 eggs, large
- 1 tsp vanilla bean paste
- 1/2 cup walnuts, coarsely chopped
- Preheat oven to 350 degrees.
- Butter/grease two 8×4-inch loaf pans and set to the side.
- Place bananas on a baking sheet and roast, with peels on, about 30 minutes (they will darken). Allow to cool on a wire rack.
- In a medium bowl, whisk together the dry ingredients (flour, baking soda, salt, cinnamon).
- After the bananas have cooled, remove them from their peels and place in a bowl (or stand mixer).
- Mash the bananas with the paddle attachment (if using a stand mixer) or fork.
- Add the rest of the wet ingredients (sugar, oil, eggs, vanilla) to the banana mixture and mix together.
- Add the flour mixture to the wet ingredients and mix until just combined.
- Using a spatula, stir in the walnuts.
- Pour the mixture into the prepared loaf pans and bake for about 40 minutes or until a toothpick inserted near the center comes out clean.
- When baking with sugar replacers, products tend to brown faster so cover with foil, if necessary.
- Remove the bread from the oven and allow to cool on a wire rack for about 15 minutes before removing from the pan.
Recipe adapted from Whole Wheat Roasted Banana Bread.