Tonight after my workout for the day, I decided I wanted a lighter, healthier dinner. I decided on a chicken salad with Italian dressing.
Recently, I’ve been craving banana bread. However, i don’t like how unhealthy classic banana bread tends to be. So this is when my search began, to find a healthy banana bread recipe. I came across a recipe from the blog Joyful Belly. It was perfect! This loaf is fat-free, whole wheat, and low sugar, which is ultimately amazing for a normally unhealthy treat. Obviously, I was super excited to try it out.
Mashed bananas never look pretty, but trust me, it’ll look fantastic when you see the finished loaf. After waiting an hour to bake, and 15 minutes to cool, i got to taste my well awaited banana bread.
Let me tell you, this bread is delicious!! It was everything I hoped it would be. Even though it’s the healthy version of a classic bread, doesn’t mean it sacrificed flavor or moistness. I would definitely recommend trying it out for yourself.
1 cup whole wheat flour
1 1/4 cup dry rolled oats
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup sugar substitute of choice (honey, Agave, Stevia, Splenda)
2 egg whites
1/4 cup unsweetened applesauce
2 tbsp Greek yogurt
1/4 cup unsweetened almond milk (or fat-free milk, coconut milk, soy milk, etc.)
2 large (or 3 small) very ripe bananas, mashed
1. Preheat oven to 350°F. Grease and flour a loaf pan and set aside.
2. In a large bowl, stir together all ingredients, mashing bananas with a fork. Batter will be fairly thick.
3. Pour batter into pan and bake until top of loaf is firm to touch, 60 minutes, or until toothpick comes out clean. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for an additional 10 minutes. Slice loaf into 10 equal pieces.
4. Serve sprinkled with cinnamon, drizzled with honey or maple syrup, or with a tall glass of milk. Enjoy!
As much as I love pancakes, they often get boring. Understandably, because pancakes are commonly thought of as a plain, basic breakfast food. However, today I tried to make them a little more interesting.
To start, I added cinnamon & vanilla extract into the batter. This gives a subtle lift of flavor. You may also want to add lemon if you prefer fluffier pancakes.
Next, I added fruits to the mix. Gently stir in the fruits, making sure not to mash them up.
Today I used strawberries & bananas. But I recommend using any types of berries. Really, you can experiment with whatever fruits you’d like.
Once you’re ready with your batter, cook them whichever way you want. I recommend cooking them slowly so that the middle gets cooked evenly without the outside burning.
Considering pancakes really don’t have quite the nutritional value, consider including fruits to the plating of it. This also adds to the overall appearance.