I can still remember the first time I had banana bread. It was in 2007 and I was on vacation in Goa, a quaint little beach town in Western India. We were staying at a luxury hotel (Taj Exotica) and the breakfast buffet there is what dreams are made of. The lavish spread included banana bread. I remember the enticing smell and the melt-in-your-mouth texture and I also remember not having it again till last week simply because I was sure making something that amazing would be unimaginably complicated. But, boy, was I wrong?
Like most people, I starting looking for a banana-based recipe because I had a few overripe ones. That’s when I found a super quick and easy no-butter banana bread recipe and it just so happened that I had all the ingredients that it asked for. I made it on a rainy afternoon. The day turned even more perfect when my husband, who was down with a bad cold, woke up to the smell of freshly-baked banana bread.
However, I soon realized that if I wanted to make this on a regular basis, I had to find a healthier version. That’s when I found this other recipe that I’ve made twice in the past four days. It is just as easy to make and comes with a lot less guilt. Again, it uses oil instead of butter and has a few other adjustments and substitutions that make it more healthy and it is just as moist and scrumptious as the regular version.
Whole wheat flour – 1 1/2 cup
Overripe bananas (mashed) – 2 to 4
Sugar or honey – 1/2 cup
Egg whites – 2
Canola or vegetable oil – 1/3 cup
Vanilla extract – 1 tsp
Baking soda – 1 tsp
Salt – 1/4 tsp
Toasted walnuts – 1/2 cup (optional)
Makes one, 9×5 loaf
- Preheat the oven to 350 F.
- In a large bowl, whip together the oil and sugar or honey. Once blended well, add the eggs and mix well.
- Add the mashed bananas and vanilla extract.
- Next, add the salt and flour. Mix well and let rest for 10 minutes.
- Dissolve the baking soda in half a cup of hot water and add to the batter. Fold in the toasted walnuts.
- Grease a bread pan with a little bit of oil and pour in the batter. Bake for 25 minutes or till a toothpick inserted in the middle comes out clean.
- Let the bread cool for 15 mins and serve.
This batter also works well for making muffins.
I use egg whites to cut down on cholesterol. You can use the yolk and it doesn’t affect the taste at all.
Use this to make baked french toast.