With all these changes, I have found myself a married woman and cooking and baking for the man I love with all my heart. :) And, of course, he doesn't complain when I make anything for him.
So with this post, I have brought out an old standard I have been making for years, Grandma Sprung's recipe, for banana bread. However, I have altered it to make it a little healthier, and, I think tastier.
Banana Bread (original recipe)
2 ripe bananas, mashed
2 cups flour
2 eggs
½ tsp. baking powder
½ cup melted oleo (1 stick)
1 cup sugar
3 tbsp. milk
½ tsp. baking soda
½ tsp. salt
Preparation: Mix ingredients well. Grease bread pans. Bake at 1 hour at 350 in oven or until toothpick comes out clean.
Banana Bread (new and improved)
2 ripe bananas, mashed
2 eggs (you may substitute the equivalent of egg whites if you'd like)
1 tsp vanilla extract
1 6 oz. container Greek yogurt (A&E vanilla or almond creme are great!)
½ cup applesauce (I've also used coconut oil as well. It makes the flavor different.)
1 cup sugar
3 tbsp. skim milk
1-2 tsp. cinnamon
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt (I usually err on the side of less.)
2 cups flour (1 cup white; 1 cup whole wheat)
Optional add-ins: chopped walnuts, chocolate chips (my personal favorite!)
Preparation: Mix wet ingredients well with sugar and cinnamon. Then add dry ingredients to mixture. Grease bread pans. Bake at 1 hour at 350 in oven or until toothpick comes out clean. Rotate your bread pans as you bake to get the loaf to cook evenly.
Enjoy!
