About Thanksgiving time I decided to try adding half store bought ww flour to make Banana Bread without telling anyone. I did and noone could tell the difference! Hubby was surprised when I told him. So, I got to thinking, what if I went all whole wheat? Then it dawned on me, why not substitute honey for the sugar? Well, the results today were pretty good. It doesn't hold together quite as well as the recipe made with at least half white flour, but it tastes good. What I find when I adapt some recipes is that it doesn't taste the same, but it doesn't taste bad either. I want to make whole foods that my family will enjoy - if they are not enjoying their nutrition at all, then what is the point? They'll just leave what I teach them as soon as they can! So, I'm trying to find things that will satisfy certain food cravings without making us sick and fat.
I loved being able to use the Vita Mix to mix up all the wet ingredients and blend in my cyrstalized honey, so that it was all smooth without grit!
Here are the loaves coming out. I should have taken them out a couple minutes earlier but had my hands tied when the timer went off and had a brain slip! It's okay, just a little darker crust on the bottom and sides.
Theresa's Healthy Banana Bread
In a large bowl, mix together:
4 c white whole wheat (pastry) flour
1/2 t salt
1 t BP
2 t Baking Soda
2 c walnuts, chopped (optional or may substitute other "lumpy" ingredients)
In 2nd bowl mix wet ingredients, then add to dry ingredients:
1 1/4 c raw honey
2 c sour milk or Buttermilk (I actually used sour buttermilk)
4 over ripe bananas, squished
Put into 2 Large loaf pans or pans of varying sizes. Bake at 350* for 45-60 minutes depending on loaf size.
©2008 My Journey To Wholeness