By Jen, on January 9th, 2010%
Banana bread is everyone’s favorite use for overly ripe bananas. Here’s my favorite whole wheat banana bread recipe. It’s simple to make and is easily customized by adding a handful of dark chocolate chips, dried fruit or rolled oats. I’ve tinkered with this bread to get it just how I like it- not too sweet and made with whole grain flour. Toasted nuts and a touch of cinnamon make the loaf hearty and flavorful. Enjoy a slice with a cup of tea and fresh fruit.
Whole Wheat Banana Bread
1 1/2 cups whole wheat flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 egg, beaten
3/4 cup packed dark brown sugar or sucanat
1/2 cup low-fat plain yogurt
1/4 cup canola oil
1 cup mashed ripe bananas
2 teaspoons pure vanilla
1/2 cup chopped toasted walnuts or pecans
Preheat oven to 350 degrees. Spray bottom of 8×4-inch loaf pan with cooking spray.
In large bowl, mix flour, baking powder, cinnamon, baking soda and salt. Set aside.
In medium bowl mix egg, sugar, yogurt, oil, banana and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in walnuts. Pour batter into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.
Makes 1 loaf (16 slices)
Tip: You’ll need 2 large or 3 medium bananas for this recipe. Use very ripe bananas for the best flavor.
The Eat-Clean Diet Recharged: Lasting Fat Loss That’s Better than Ever! Tosca Reno
By Jen, on December 20th, 2009%
Do you have a weakness for muffins, quick breads and cookies? Walk past the bakery case and into your kitchen. That’s the best way to control what you eat. Here’s a whole grain pumpkin muffin recipe to get you started.
Whole Wheat Pumpkin Cranberry Muffins
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 egg, beaten
3/4 cup canned pure pumpkin
1/2 cup packed dark brown sugar
3/4 cup low-fat buttermilk
3 tablespoons canola oil
1 teaspoon pure vanilla
3/4 cup sweetened dried cranberries (craisins)
Preheat oven to 400 degrees. Place paper baking cups in 12 regular size (2 1/2-inch) muffin cups. Spray paper baking cups lightly with cooking spray.
Place flour, baking powder, baking soda, salt, cinnamon and ginger in a large bowl. Stir to combine; set aside.
Place egg, pumpkin, sugar, buttermilk, oil and vanilla in a medium bowl. Mix well. Add to flour mixture, stirring until just combined. Stir in cranberries. Divide batter among muffin cups.
Bake 18 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.
Makes 12 muffins
Tip: Individually wrap and freeze muffins up to 1 month. Thaw at room temperature or warm in a microwave before eating.
The Eat-Clean Diet Recharged: Lasting Fat Loss That’s Better than Ever! Tosca Reno
