Knowing hubs would enjoy some banana bread, I decided today was the day to bake like it matters.
While I normally use some amount of whole wheat flour when making most baked goods these days, I can never remember if I should use hard or soft whole wheat flour in something like banana bread, so I googled it. When I did, this recipe popped up (from Heavenly Homemakers).
I'm not a big fan of honey, in general, but I was intrigued that the recipe above only calls for 1/3 cup of honey instead of the 1 cup of sugar the recipe I normally use calls for. Honey and sugar have a similar Glycemic Index, but if I'm only using a third of cup of honey that's a significantly lower GI overall for this recipe than my normal one, so I figured it was a recipe worth trying.
It was significantly less sweet than what we're accustomed to, but both DH and I thought it tasted good. Not dessert good (which my regular banana bread is), but for a healthy alternative? Yeah! It was okay.
Okay enough that I decided to make a second loaf. But when I got out my cell phone (where I had originally pulled up the recipe) I had somehow lost the page. And I couldn't find it again no matter what I looked up (forgetting what I had googled when I found the recipe).
BUT... googling "banana bread with whole wheat flour and honey, I came across this Healthy Banana Bread recipe and even though it called for coconut oil rather than butter, and it had cinnamon and water, and it didn't have baking powder, I decided it was close enough.
I made the second recipe, waited for it to bake then cool enough to remove from the pan for a taste test. Even with the cinnamon in it, it pretty much tasted like the first loaf I had made. (Edited to add... tonight, hubs said it tasted "apple-y". I think it was the cinnamon he was tasting and apple-y was the best he could come up with to describe it.) It was a bit moister (than the first recipe) - even though I cooked it a tad long and it browned a bit too much on the bottom.
But, still... it held the same "Yeah! It's okay" appeal. And since (at the time) the second recipe was still on my phone I decided to print that one out to keep.
And that's when I realized I had forgotten to add vanilla. It's also worth noting I substituted 1/4 cup of sour milk for hot water. And I used some unbleached flour from my cupboard in place of a bit of the whole wheat flour. I used a cup or more of walnuts ('cuz I always add more nuts than any recipe calls for), and I added some ground flax seed (probably close to 1/4 cup).
About this time, I also remembered what the search terms were I used when I found the first recipe above (which is why I can link to it here, and I have since printed that one out, too).
Honestly, the above recipes are both keepers, in my opinion. I'm going to experiment with using olive oil instead of coconut oil, and next time I make it I'm going to actually measure the ground flax seed and walnuts. If I manage to do all that so that I'm confident of my adaptations, I'll type it up and share it.
Meanwhile, if you're open to trying a not-very-sweet banana bread, I highly recommend the two recipes linked to above with a slight preference for the second one.
Jesus said to them,