The other day I noticed a banana in my fruit bowl and I knew in a day it would be too soft to eat, so I decided to make Banana Bread.
I had seen a recipe in an old Cooking Light magazine that looked pretty good, and pretty light. But I decided to make the recipe even lighter–less fat and less sugar, one egg instead of two, oat and wheat flour instead of white. Plus I added nuts and a few more spices. I have to tell you, it turned out fabulous. I think it was the best banana bread I’ve ever eaten. And healthy too! I think it would freeze well, but I didn’t need to freeze it because it didn’t last. Great for breakfast, afternoons, midnight snacks, etc.
Nutty Glazed Banana Bread
1 ripe banana
½ cup chopped toasted pecans (or your favorite nut)
½ cup apple butter (or applesauce)
4 tbsp. Smart Balance, melted
1 tbsp. Canola oil
1 tbsp. ground flax seed plus 3 tbsp. water, beaten together (this is an egg substitute–double this and omit the 1 egg if you want to make the recipe Vegan)
½ tsp. vanilla
¼ cup white sugar
½ cup brown sugar
¾ cup white flour
½ cup white whole wheat flour
¼ cup oat flour
¼ cup ground flaxseed
¾ tsp. baking soda
½ tsp. cinnamon
¼ tsp. allspice
¼ tsp. ginger
¼ tsp. ground cloves
1/3 cup powdered sugar
1 ½ tsp. almond milk
1) Mix all wet ingredients together.
2) Mix all dry ingredients together, except nuts.
3) Gradually add wet ingredients to dry ingredients. Add in nuts.
4) Pour into bread pan sprayed with non-stick cooking spray and bake at 350 degrees for 40 minutes. Knife inserted in middle of bread should come out clean.
5) Allow to cool for 30 minutes. Mix together glaze ingredients and pour onto bread.