Go Bananas!

As I attempt to fuel my body with healthy foods that will help me feel and perform optimally, I still love me some sweet treats now and then.  Lately, I've been trying out healthier alternatives in my baking.  This is probably just my way of justifying consumption of baked goods, but who crrres?  Anyway, I've tweaked one of my favorite banana bread recipes, using substitutes for white flour, fat and eggs.  I have baked this bread recipe three times and each time, it's quite delicious.  So, it's tried and true.

Please keep in mind that I am NOT a baking guru, nor am I claiming to be.  I am also aware that it's possible to go sugar-free and totally substitute the fat, but I choose to maintain the integrity of the recipe and its flavor :).

Makes two loaves.  Share one or freeze it.  Now, don't go spoiling the "healthiness" of the bread recipe by smothering it with butter when you eat it, that ain't cool.

You can use the same substitutes for fat, white flour and eggs when you make chocolate chip cookies too.  Try using non-fat vanilla yogurt, whole wheat flour, and flaxseed/water instead.  I've done it, and it's real good.

Healthier Banana Bread

Ingredients:
•    2 ¼ cups whole wheat flour + 1 cup all-purpose flour
•    2 teaspoons baking soda
•    1/2 teaspoon cinnamon
•    ¼ teaspoon nutmeg
•    1/2 teaspoon salt
•    4 TBSP milled/ground flaxseed, thoroughly mixed with 12 TBSP warm water (1:3 ratio)
•    1 1/3 cup brown sugar + 1 cup white sugar
•    1 cup non-fat vanilla yogurt
•    3 cups coarsely mashed very ripe bananas (6 large)
•    1/4 cup vegetable oil
•    2 teaspoons vanilla
•    1 1/3 cups walnuts (4 ounces), toasted (optional) and chopped
 
Preparation:
Preheat oven to 350°F. Coat two (9- by 5- by 3-inch) metal loaf pans with non-stick cooking spray, then dust with flour, knocking out excess.
Sift together 3 1/4 cups flour, baking soda, cinnamon, nutmeg, and salt into a bowl.
Beat together eggs, flaxseed/water, and sugars in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add yogurt and oil in a slow stream, mixing, then mix in bananas, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.
Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a toothpick or sharp knife comes out clean, 55-65 minutes.
Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.