I hate wasting food and 3 bananas have been sitting in my fruit basket, getting browner and browner every day…. Instead of throwing them out, I decided to make some banana bread. When looking for a good recipe I noticed that a lot of them contained white refined flour, lots of sugar and butter or oil. So I made some simple substitutions to make a healthier banana bread that I could enjoy without too much guilt.
First, I used a gluten free all purpose flour to replace the white flour. But….just because a product is gluten free it does not mean it is healthy! There are a lot of gluten free flours made with mostly refined white rice flour which lacks nutrients, just like regular all purpose flour, so you have to be careful which kind you select. I like Bob’s Red Mill Gluten Free All Purpose Baking Flour because its main ingredient is garbanzo bean flour. This adds some fiber goodness and other nutrients to the flour mix. Another easy substitution I used was applesauce for oil or melted butter. This decreases calories and fat and adds natural sugar so I am able to decrease the amount of added sugar I use without compromising the taste of the banana bread.
Overall, I was pleased with how well my healthy substitutions worked out and how easy this recipe was to make. I hope you enjoy it!
2-3 Over Ripe Bananas – about 1 heaping cup mashed
1/2 Cup Applesauce
1/2 Cup Sugar
1 Teaspoon Vanilla Extract
1 Teaspoon Cinnamon
1/4 Teaspoon Salt
1 Teaspoon Baking Soda
1 1/2 Cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
Preheat oven to 350 degrees. Spray 9×5 inch loaf pan with cooking spray and set aside. Mash the bananas in a large mixing bowl with a fork until fairly smooth. Stir in applesauce and then add and mix in remaining ingredients, adding flour last. Pour batter into loaf pan and cook in oven for 60 min. Allow to cool and serve.