If you've looked through my Perfect 10 cookbook, you may have noticed that the recipes are not exactly, well, waistline friendly. However...in my day-to-day life, I try to make food that skews to the healthy side - not exactly 100% vegan, or non-fat, or always low carb...but I try my best.
This banana bread recipe is a good example. It just seems right to use whole wheat flour, applesauce, skim milk, and anything to amp up the healthy factor.
This recipe makes two loaves. You can make two, or half the recipe. I say make two, and freeze one (or do what I do and give the other to a neighbor!).
My favorite part of this recipe is ...wait for it ... the Roasting of the Bananas! It's an easy way to soften the bananas, make them easy to use in banana cooking recipes, and plus it looks cool (see the picture). Enjoy...
First, roast your bananas. Put 5 bananas on a parchment paper lined baking sheet, and cook for about 20 minutes at 425 degrees. They will turn very dark brown/black. Let them cool slightly, and they are ready to go.
In a large mixing bowl cream together your roasted bananas, one and a half cups sugar, four eggs, 2/3 cup evaporated skim milk, 1/2 cup applesauce, and one teaspoon of vanilla. Once mixed well, fold in 2 cups whole wheat flour, two cups old-fashioned oats, a pinch of kosher salt, and two teaspoons of baking soda. Mix well.
I like to stir in 1/2 cup of chopped walnuts at this point. Up to you...
Pour the batter into loaf pans oiled with cooking spray, and then sprinkle the tops with oats.
Bake at 350 for 45 minutes. (I like mine a little softer - you could go another 5 minutes or so if you like it firmer.)
Serve warmed with softened butter (or not).
Until next time...