It seems like now everyone I know is trying to eat a little better and be a little healthier when it comes to their diet. One day while hanging out at home I began to get the urge to bake something again and I have been meaning to make something healthy that I could take in to work. Lately it has been truffles and cupcakes so I figured healthy would be a good change.
My mother has made banana nut bread for as long as I can remember and not long ago she tweaked the recipe. Switch the butter with margarine, the sugar with splenda, and if the recipe calls for it, switch oil with a cup of applesauce! Instead of a loaf, it’s easier to make muffins so everyone at work can have some. I wanted to make some healthy banana muffins!
1 cup sugar (or splenda)
1/3 cup butter (or margarine), softened
1 1/2 cups mashed ripe bananas (3 to 4 medium bananas)
1/3 cup water
1 2/3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup chopped walnuts
Preheat your oven to 350 degrees F. Grease bottom of loaf pan or place muffin cups in a muffin pan. In a medium bowl, mix splenda and margarine. Stir in eggs until blended.
I always find it easier to mash the bananas one at a time on a plate before adding them to the bread batter.
Add the mashed bananas and water to your bowl. Beat for 30 seconds. Stir in remaining ingredients except nuts until moistened. Stir in nuts.
Pour batter into loaf pan or muffin cups. For muffins, bake for 25 minutes, turning the pan around halfway through. For a loaf, bake 55 to 60 minutes, also turning the pan halfway. Bake until toothpick inserted in center comes out clean.
Allow your muffins to cool completely before storing. As for the loaf, after 5 minutes, loosen sides with a knife and remove from pan. Allow to cool.
This time around I left the walnuts out, but add them if that’s your thing! Banana nut bread is even better when you serve it warm with a bit of butter spread over it. This recipe came from a very old version of the Betty Crocker Cookbook.