Typical banana bread has 1 cup of sugar (what for???) and is often made with butter and yogurt. I wanted bread that would be a) parve b) low-sugar c) low-fat d) healthful, and e) really good taste and texture. Actually I had one more criteria, which was keeping it nut-free. I set out to develop such a recipe. The results were amazing. Just this morning, I shared a piece with a friend on the way to the gym. My friends know I always have some healthy creation of mine in my gym bag, and they love to be tasters and testers. This one was awarded a 10! I sliced it before freezing, so I can literally grab a piece on the way out. Try it for breakfast. I know you’ll love it!
Banana Bread
Recipe By Brynie Greisman
- Cook & Prep: 2 h 10 m
- Serving: 12
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Contains:
Ingredients (12)
Main ingredients
Start Cooking
Banana Bread
Yield: 1 loaf, about 14 slices
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Pour the vinegar in a cup. Add the soy milk. Let sit at room temp for about an hour until it curdles. When it’s ready, proceed with the recipe.
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
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In a large bowl, combine the flour, baking soda, salt and sugar, stirring with a whisk.
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Make a well in the center. Add the oil, apple sauce, bananas, sour soy milk (above), eggs and cinnamon. Fold all ingredients together well.
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Pour half of batter into a standard-size loaf pan lined with Gefen Easy Baking Parchment Paper. Distribute chocolate chips evenly over batter. (I prefer mini chips here) Cover with the rest of the batter.
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Slide into the oven and bake for at least an hour or until a toothpick inserted in the center comes out clean. Cool completely before slicing.
Note:
For an even healthier version, after measuring the 2 cups of flour, remove a few tablespoons of it and substitute with 1 tablespoon wheat germ, 1 tablespoon ground flaxseed, and 1 tablespoon oat bran. Adjust quantities/ingredients to your preference.
Tip:
When bananas get too ripe and I have no customers for them, I peel them and freeze them. It is exactly with such bananas that I made this bread!
FYI: You can melt the chocolate chips in the microwave if desired, and drizzle all over the batter, instead of using them whole. This creates a real ribbon of chocolate in the center.
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Banana Bread
Delicious!
I made this for Shabbos on a whim and it was wonderful. Instead of soy milk -- I used grape juice! It was denser than the shown in the picture, but very, very yummy. -
Banana Bread
ingredient change?
Can i use white whole wheat flour instead of whole wheat pastry? Will the results be the same ? Thank you!Replies:
Straight from Brynie: No problem. I use whole wheat pastry flour here which is a very fine flour – 80% it’s called so I don’t see why there should be any difference. You can even make it with white reg flour – but chaval!!!! -
Banana Bread
banana bread
sounds great! If I use almond milk will the results be the same? thank youReplies:
I don't see why not? The taste might be a drop different, but what could be bad about the taste of almonds.
Please
Log in to post a review How'd it turn out? Write a review.
-
Banana Bread
Delicious!
I made this for Shabbos on a whim and it was wonderful. Instead of soy milk -- I used grape juice! It was denser than the shown in the picture, but very, very yummy.
Please
Log in to ask a question How'd it turn out? Write a review.
-
Banana Bread
ingredient change?
Can i use white whole wheat flour instead of whole wheat pastry? Will the results be the same ? Thank you!Replies:
Straight from Brynie: No problem. I use whole wheat pastry flour here which is a very fine flour – 80% it’s called so I don’t see why there should be any difference. You can even make it with white reg flour – but chaval!!!! -
Banana Bread
banana bread
sounds great! If I use almond milk will the results be the same? thank youReplies:
I don't see why not? The taste might be a drop different, but what could be bad about the taste of almonds.
