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Banana Nut Bread | The JavaCupcake Blog https://javacupcake.com #OXO

Banana Nut Bread

Using whole wheat flour, seeds, and oil, this “healthyish” Banana Nut Bread is a guilt-free alternative to a traditional banana bread recipe.

Banana Nut Bread | The JavaCupcake Blog https://javacupcake.com #OXO

I was provided products from OXO for this post, however all the opinions are my own. 

When I started writing this post, I got to thinking about how many different banana bread recipes I’ve made.  Turns out that this Banana Nut Bread is the 8th different banana bread recipe I’ve shared on The JavaCupcake Blog.

EIGHT!!!  Can you believe it?

Other awesome banana bread recipes from JavaCupcake: Peanut Butter and Chocolate Banana Bread Biscoff White Chocolate Chip Banana Bread Chocolate Chip Banana Bread Cupcakes Peanut Butter Banana Bread Pumpkin Banana Bread with Chocolate Glaze Emme's Banana Bread Blueberry Banana Bread

Other awesome banana bread recipes from JavaCupcake:

Other awesome banana bread recipes from JavaCupcake: Peanut Butter and Chocolate Banana Bread Biscoff White Chocolate Chip Banana Bread Chocolate Chip Banana Bread Cupcakes Peanut Butter Banana Bread Pumpkin Banana Bread with Chocolate Glaze Emme's Banana Bread Blueberry Banana Bread

This recipe for Banana Nut Bread comes from Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (but not too Good-For-You) Recipes for Real Life by Lindsay Maitland Hunt.

In the book, this recipe is actually titled ‘Seeded Whole Wheat Banana Bread’ and can be found on pg. 59.  Big thanks to OXO for gifting me with this book and the tools to make this bread.

Banana Nut Bread | The JavaCupcake Blog https://javacupcake.com #OXO

What I love about this book is that Abrams takes recipes we all know and love and just gives them a healthy twist.

For example, this banana nut bread uses oil instead of butter, whole wheat flour instead of all purpose flour, less sugar and adds sesame and poppy seeds as well as pecans.

Banana Nut Bread | The JavaCupcake Blog https://javacupcake.com #OXO

OXO Products used:

Unfortunately, I can’t eat nuts because I’m allergic to them… however my photographer Fanette of Frenchly Photography said this Banana Nut Bread was out-of-this-world delicious!

In fact, for the 2 days it was in her house, Fanette said this Banana Nut Bread was the only thing her 1 year old son, Jules, would eat!  Now, if that isn’t the ultimate compliment… I don’t know what is!

Banana Nut Bread | The JavaCupcake Blog https://javacupcake.com #OXO

So if you’re looking for a ‘healthyish’ version of banana bread, you must try this recipe for Banana Nut Bread!

Banana Nut Bread

Banana Nut Bread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

Batter

  • 1/2 cup (120ml) vegetable oil
  • 1 cup mashed banana, very ripe (3 large bananas)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups (190g) whole wheat flour
  • 1/4 cup (35g) poppy seeds
  • 1/4 cup (46g) sesame seeds
  • 2/3 cup (135g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (120g) chopped pecans

Topping

  • 2 tsp sesame seeds
  • 2 tsp poppy seeds
  • 1 Tbsp granulated sugar

Instructions

  1. Preheat oven to 350 F degrees. Grease & flour a loaf pan.
  2. In a large bowl, combine the wet ingredients: oil, bananas, eggs, and vanilla.
  3. In another large bowl, whisk together the dry ingredients: flour, seeds, sugar, baking powder, and salt.
  4. In two parts, add the dry flour mixture to the wet oil mixture. Fold until just combined.
  5. Add the chopped nuts and fold gently to incorporate.
  6. In a small bowl, combine the sugar and seeds.
  7. Pour the batter into the prepared loaf pan and sprinkle sugar/seeds over the top.
  8. Bake for 55-60 minutes or until the edges are dark golden brown and a toothpick comes out clean.
  9. Cool the bread in the pan for 20 minutes before removing to a wire rack to cool completely.

 

Substituting Whole Wheat for White Flour

I’ve been adding whole grains to my diet more and more lately and wanted to incorporate it into my baking as well.  But I wondered, is whole wheat flour an even substitute in most recipes?  I set out on a quest to find out… and this is what I learned.

Tips for Substituting Whole Wheat for White Flour:

1.  Substitute an equal part of whole wheat flour for white flour as long as it’s the same type of flour. In other words, 1 cup of whole wheat bread flour can replace 1 cup of white bread flour, and 1/2 cup of whole wheat all-purpose flour is an acceptable substitute for 1/2 cup of white all-purpose flour.

2.  Sift whole wheat flour more than white. The problem cooks tend to run into is that because whole wheat flour is more dense, the end product can often seem heavy or solid. No one wants to eat bread that has no air in it, so if you’re using whole wheat flour, lessen the density by sifting the flour a couple of times. This helps incorporate more air into the dough.

3.  Adjust your recipe to keep your baked goods from drying out. If you do a complete substitution and there is no white flour in your recipe, you’ll end up with a baked item that is a bit drier than normal. There are two ways to avoid this: you can adjust your baking time and take the bread or muffins out of the oven sooner, or you can increase your wet ingredients ever so slightly. For example, if you’re making an applesauce muffin with whole wheat flour, add just a bit more applesauce to compensate for the dryness of the whole wheat.

4.  Avoid over-mixing when you use whole-wheat all-purpose flour in baked goods such as cookies or muffins. Too much mixing will cause the flour to form glutens, which gives you a tougher, chewier end product. Some cooks choose to use a combination of whole wheat and white flour for a slightly fluffier end result. Depending on what you’re cooking, you may want to substitute anywhere from half to all of your white flour with whole wheat.

 

Source:  http://www.ehow.com/how_2299938_substitute-wholewheat-flour-white.html

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