I recently overcame the denial brought on by 15 months of nursing & came to the realization — only 6 months late — that I actually do need to watch what I’m eating. There are only so many ways to explain away the tightness of one’s jeans… “They just came out of the dryer; they’ll stretch back out.” (Putting them on again 2 mornings later…) “Crap.”
So I’ve been cutting calories, limiting treats, & finding ways to lighten up or “healthify” foods that I enjoy. I also went out & bought my first-ever bag of whole-wheat flour. Gasp! I know.
I had some bananas mottling on the counter (you may have seen them in the background of pictures of my daughter giddily sloshing Rice Krispies from here to Shanghai — that was for you, Karen!), so I decided my “maiden” whole-wheat substitution recipe would be Skinny Banana Bread from Paper Crafts Gourmet, a cookbook with accompanying craft projects (parties, cards, wrapping ideas, etc.) that my aunt-in-law (is that a thing?) & neighbor found at our local A.C. Moore for 5 bucks. Bargain!
It’s almost entirely fat-free, but thanks to the heartiness of the whole wheat it tastes substantial & fills you up! It’s also moist, & yes, tasty! Though mine would’ve been more flavorful if I’d had all 3 bananas they called for; I only had 2 1/3.
- 3/4 cup whole-wheat flour
- 3/4 cup white flour
- 1/2 cup sugar
- 1 1/4 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg (in banana bread? I was a little skeptical too, but it totally worked, & it made my house smell amazing while it was baking!)
- 1/4 tsp. salt
- 1 large egg
- 3 ripe bananas, mashed
- 1/2 cup applesauce (1/3 cup if you have large bananas)
- 1/3 cup walnuts (optional — I used them for the added protein)
- Preheat oven to 350. Grease a loaf pan with cooking spray.
- Mix dry ingredients & wet ingredients in separate bowls.
- Combine, mixing just until dry ingredients are moistened. Stir in nuts, if desired.
- Pour into prepared pan & bake 55 minutes or until knife comes out clean.