I love baked goods. I don’t have a sweet tooth, instead I have a savory one. So I love bread more than pastries. I’ve been doing some baking for sometime now, influenced by a few friends who are more talented in baking.
One of the breads I love most is also one of the easiest to make: Banana Bread. I make them all the time whenever there’s a surplus of un-eaten ripe bananas in the house. Sometimes I bake them plain, sometimes I add raisins, chocolate chips, or both. And sometimes, if budget allows, I add walnuts for a richer banana bread.
Since I’ve decided to eat healthy, I’ve been trying to come up with a recipe that will make my banana bread more healthy while maintaining its moist-ness and over-all good taste. In the last six months or so I baked many versions of banana bread–substituting ingredients, altering procedures and what-not until I finally came up with what I think is the healthiest version of Banana Bread. It has no butter, greatly reduced amount of sugar (which can still be reduced if one uses a sugar substitute like Splenda, which I don’t because it’s just too expensive), and uses an equal mix of all-purpose and whole-wheat flours.
My version of Banana Bread is moist as any other good banana bread, and it’s not cloyingly sweet. However, the challenge for any recipe is its replicability, that is, if another person can produce the same results using the recipe. I shared the recipe to a friend in Cambodia and the resulting bread was moist and semi-sweet that emphasized the sweetness of the bananas! Yey!