Last night I tried out a new recipe. My inspiration came from several sources, the first being Jenna at Eat,Live,Run with her whole wheat banana bread recipe. I made this bread a couple of weeks ago with one alteration inspired by my mother’s banana bread recipe, which uses a peeled, chopped granny smith apple. I was really happy with how it turned out, and decided to continue to make a few changes to make it my own.
Banana Apple Bread
Yields 1 loaf—12 slices
106 calories, .4g fat, 0g sat fat, 24.6g carbs, 13.2g sugar, 2.2g protein per slice
- 1/2 cup light brown sugar
- 1 egg
- 1-1/4 cup white whole wheat flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1-1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup plus 2 tbsp apple sauce
- 2 very ripe bananas
- 1 cup peeled, chopped tart apple (pink lady, granny smith, etc.)
- Preheat oven to 350. In a small bowl, mash the bananas and add the brown sugar, applesauce and egg. Mix well.
- Add the chopped apple to the wet mixture.
- In a larger bowl, sift the flour, baking soda, salt, cinnamon and nutmeg. Add the wet ingredients to the dry ingredients and gently fold together.
- Pour batter into prepared nonstick (or greased) loaf pan and bake for about 45 minutes.
- Let cool for 5 minutes in the loaf pan then release and cool on rack for 10 more minutes before slicing.
I am extremely happy with the results!!! The bread is super-moist, and the chunks of apple are wonderful little surprises. The white whole wheat flour made it fluffier than the whole wheat flour version (for a great explanation of WWWF see sweetandnatural). Yay baking!!!