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27 May 2013 @ 09:53 pm
I Refuse to Believe this is Good for Me Banana Bread  
I love banana bread, nice 'n warm with an irresponsible amount of butter spread over it, melting and making it taste so very, very nice. It's one of the top-most items in my list of comfort foods, and my heart was therefore broken when I realized we needed to reduce our cholesterol, ruling out foods that involve irresponsible amounts of butter.

This recipe does not involve butter. It doesn't involve oil of any kind. It's actually kind of completely health food, but it tastes SO good that you legitimately can't tell it's good for you.

Mostly, I make this bread, eat way too much of it at each sitting, decide it can't POSSIBLY be as good for me as it is, and then sit around and wait for it to kill me.

Fortunately, I suspect I'll be waiting a very long time. Enjoy!

I Refuse to Believe this is Good for Me Banana Bread


Ingredients

1 cup whole oats (I use old fashioned oatmeal, the stuff you use to make oatmeal for breakfast)
3/4 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt (do NOT skip the salt, this is what enables you to skip the butter when serving the bread)

3 very ripe bananas
1/2 cup packed brown sugar
1 egg
1/3 cup applesauce (I use natural applesauce; you don't need any additional sugar from it)
1 tsp cinnamon
1/3 cup ground walnuts


Instructions

- Preheat oven to 350*F.
- Grease whatever you're going to bake in. This makes 12 normal-size muffins or one loaf pan.

- Using a food processor, grind up the oats into a coarse meal.
- In a SMALL mixing bowl, combine ground oats, wheat flour, baking powder, baking soda, and salt.
- Mix until thoroughly combined.

- In a MEDIUM mixing bowl, mash the bananas into goo.
- Add brown sugar, egg, applesauce, and cinnamon.
- Whisk until completely combined.
- Add in walnuts and stir them around some.

- Dump the dry ingredients into the wet ingredients.
- Stir that around with a spatula until just combined.

- Pour into greased muffin tin or loaf pan.
- Bake 35-45 minutes (loaf) or 25-35 minutes (muffins) until a bamboo skewer inserted into the middle comes out clean.
- Cool on a wire rack at least 20 minutes before serving.

We serve ours straight up - no butter, no cream cheese, nothing. Because of that, I can take down two big slices of this bread in one sitting. On the plus side, that's a nice full breakfast. On the other hand, it makes us run out of bread really fast. But since it's SO stupid easy to make, I just make more. VICTORY.



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