Happy Saturday everyone! Now that I have weekends off, I’ve had more time to get in the kitchen and play around. I decided to make some banana bread a few weekends ago, and wanted to share what I did. I have found that though banana bread seems SO simple, it has taken me YEARS to get it right. I have gone through recipe and recipe to try to find something that I like. And I think I FINALLY got there, or close to it.
When I want to try a new recipe I usually spend hours scrolling Google or Pinterest. This time I found a recipe on Pinterest that I had saved a long time ago and finally decided to give it a go. I went with a recipe I found from a blog called Something Swanky.
I went with this recipe because it gave options to swap things out to make it lighter, which I decided to try!
I swapped out the oil for unsweetened applesauce, the white all-purpose flour with whole wheat flour, and used two egg whites instead of one whole egg. I also used sugar free chocolate chips.
AND OH MY GOSH IT TURNED OUT AMAZINGGGG! The whole wheat flour soaks up the wetness of the liquid mixture nicely and for once I didn’t have to add extra time due to a still soggy middle.
For next time I am going to add a little less chocolate chips. The recipe called for a cup and I know you “can never have too much chocolate,” but in this case you can. It was a bit too chocolately for my taste. I will probably add either a 1/2 cup or even 1/3 cup of chocolate chips next time. Also, this recipe has a LOT of sugar. 3/4 cup worth. Next time I’m going to add Stevia or Splenda instead of sugar and see if I like that better. I also added a pinch of nutmeg along with the cinnamon.
If you have any tips or tricks you do with banana bread, let me know! I love banana bread simply for its versatility. I’m always looking for ways to switch it up.
Until next time!
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