banana

Healthier Banana Bread

Wow! It has been a long time since my last food post. I haven’t had any time to bake or cook anything lately, diagnosis but this weekend I made lots of goodies so stay tuned! This first recipe is actually an adaptation of my favoritest banana bread. I searched so long for a perfect banana bread recipe and finally found one that tastes incredible. It really tastes more like cake than bread, anesthetist which is probably because it has quite a bit of butter and sugar in it (but it’s bread so I can eat it for breakfast ;) . This healthier version of the recipe has half the butter, uses reduced fat sour cream, and uses part white whole wheat flour. What’s the verdict? It tastes exactly the same! I was so thrilled! I will be working on an even healthier version of this bread, and will blog about it if it turns out. For now, I’m thrilled with this still amazingly tasty banana bread!

In other news completely unrelated to this banana bread, I saw another blogger fill our a neat alphabet survey from this blog and thought I’d be fun to fill out!

A is for age: I am 17 but will be 18 in a month! Not sure how I feel about that yet… :)

B is for breakfast today: I had a slice of this banana bread! It was super yummy. And part of a cupcake.

C is for currently craving: Hmm…an apple! Probably because I’ve eaten so many desserts today.

D is for dinner tonight:  We went over to my grandparent’s house for dinner and my grandpa made baked ziti which was amazing!

E is for favorite type of exercise: Horseback riding (yes, it’s exercise!) but I don’t get to do that very often.

F is for an irrational fear: Being buried alive- it absolutely freaks me out! I have told my family that they have to cremate me (I’d rather have a quick death by fire than a slow, horrible suffocation) or bury me in a flimsy, wooden casket in a shallow grave (I read an article on how to un-bury your self if you’re in a flimsy wooden casket). Whenever I tell my mom these instructions, she just looks at me like I’m crazy. And then posts facebook statues about me.

G is for gross food: I call the foods I don’t like “enemy foods.” Chicken pot pie, beans, squash, all seafood.

H is for hometown: Stockholm, Sweden. That’s right!

I is for something important: My family and God :)

J is for current favorite jam: Blackberry! Wait…what kind of jam is this asking for? If it’s talking about song, I’m loving Down by Mat Kearney and, for working out, I’m Sexy and I Know It by LMFAO ;)

K is for kids: Umm I know kids? I am a kid? I babysit kids? I tutor kids? I certainly don’t have one on my own!

L is for current location: Couch! My specific spot on the couch.

M is for the most recent way you spent money: Hmm…I gave a donation to this little boy who was getting heart surgery :)

N is for something you need: A back massage and a miracle pill to make my headache go away.

O is for occupation: Photographer, babysitter, tutor, student.

P is for pet peeve: When people are cutting their food and they keep scraping their utensils against the plate so it makes that horrible screeching noise. Gahh!

Q is for a quote: Be kind for everyone you meet is fighting a hard battle.

R is for random fact about you: I sleep with a stuffed animal frog named Froggy. And I’m not ashamed to admit that!

S is for favorite healthy snack: Hmmm…apples! I eat like 2 or 3 a day. As of yet, it has not kept the doctor away. At all.

T is for favorite treat: Cake!

U is for something that makes you unique: My middle sister and I have shhttiiinng power. It’s a sister thing.

V is for favorite vegetable: Cucumbers, carrots, and bell peppers.

W is for today’s workout: I worked out on the elliptical.

X is for X-rays you’ve had: Lots on my teeth from when I had braces. I had to get x-rays on my abdomen once, but they accidentally did them on my chest. Then they did the abdomen one. And then they had to re-do it because it was blurred. It was not a fun experience, especially because I was sick!

Y is for yesterday’s highlight: Making this banana bread was fun. Oh and watching Grey’s Anatomy.

Z is for your time zone: Central time.

So now you know a little more about me! I’d love to get to know you better so feel free to answer some of these questions in the comment section!

And for those of you who are curious, I calculated that this banana bread has 174 calories per serving (with 12 servings per loaf). Not too shabby!

Healthier Banana Bread

Ingredients:

1/2 cup granulated sugar
1/2 cup brown sugar (not packed)
4 tablespoons butter, softened
1/4 cup unsweetened apple sauce
1 egg
4 tablespoons reduced-fat sour cream
1 cup all purpose flour
1/2 cup whole wheat white flour
1 teaspoon baking soda
1/2 teaspoon salt
3 whole over-ripe bananas, blended so that they’re liquid

Directions:

  1. Cream togetherthe first 6 ingredients.
  2. Slowly add the flours and then the baking soda and salt. Add the blended bananas.
  3. Put in a greased bread loaf pan and bake at 350 degrees for 45-50 minutes.

Enjoy!

Delicious Banana Muffins

The past couple weeks have been insanely busy. I really can’t do the chaos and business and craziness justice, buy more about you’ll just have to take my word for it. It hasn’t been bad… a lot of the stuff I’ve been doing is fun stuff. But there’s also been a lot of stress from school and it’s exhausting to do so many things in such a short amount of time.

I have done an insane amount of baking the past couple of days, starting with these banana muffins! Friday was homecoming at school. The morning started with a group of guys, who have started “Classy Fridays,” arriving at school in a limo. It was pretty exciting! Later that morning  saw the parade and then we went to lunch at Panera’s. I had an asiago roast beef sandwich which was absolutely delicious. It was really nice just to hang out with people and have fun, something I haven’t gotten to do a ton of lately! Now I was going to go to the Homecoming game (I haven’t been to a football game since freshmen year) but my family was all going to Cheetah Fest, which is this fun fair-like thing at the elementary school. When Celina was in elementary school we went every year and now that Ella’s going there, we get to go again! I decided I’d rather do that than football and it was pretty fun :) I decorated a mini pumpkin and we just hung out and stuff. Ella climbed the rock wall (or part of the way up) which was very impressive! After we got back from Cheetah Fest, I decided I was going to make banana muffins out of the 3 practically deteriorating bananas on the kitchen counter (Jim has almost fed them to his worms but my mom stopped him, thank goodness, knowing that I’d probably bake with them). I used the same recipe for the banana bread I made a while back, just in muffin form. Everything turned out great and these muffins are delicious!

Stay tuned for a bunch more recipes coming soon! (Whenever I can find time to write them!)

I had so many issues getting a decent picture for this! I tried taking the pictures 3 separate times and I was just having major issues! I wasn’t trying to go for a masterpiece or anything, just something that was a somewhat decent picture. Most of the pictures look like I’ve never picked up a camera before but finally I snapped this one and I’m okay with it so here it is.

These muffins are so delicious hot out of the oven with some butter. But I think they might even get better as they age! They get even more…not dry…and delicious :) I’ve been enjoying eating them for lunch.

Banana Muffins Recipe

Very slightly adapted from 4littlefergusons on Tasty Kitchen!

Ingredients:

1/2 cup granulated sugar

1/2 cup brown sugar (not packed)

1 stick butter, softened

1 egg

4 tablespoons sour cream

1 ½ cup flour

1 teaspoon baking soda

1/2 teaspoon salt

3 whole over-ripe bananas, blended so that they’re liquid

Directions:

  1. Grease muffin tins generously with Pam or use muffin liners (or both!)
  2. Cream together first 5 ingredients. Slowly add the flour and then the baking soda and salt. Add the blended bananas.
  3. Use an ice cream scoop to put the batter into the muffin tin. Back at 325 degrees for 20-25 minutes. Enjoy!

I shared this post over at Tasty Tuesdays :)

Banana Bread…Finally!

The other morning for breakfast (well it was 11am…so late breakfast) I was going to have frosted mini wheats. They are one of my favorite cereals! I had it all poured out in the bowl and then opened the fridge and…no milk. Gah! I hate when this happens! And then after that I didn’t want to eat anything else because I had my mind set on cereal. So I sat and sulked for a while. And then I decided to make banana bread with the 3 very ripe bananas we had on the counter.

I love banana bread so much but whenever I made it, phthisiatrician I was never pleased with the results. It was always too dry or not very flavorful. I had a lot of banana recipes saved that I wanted to try out and I finally did! I was so incredibly happy with the results! I will definitely look forward to making this again. Oh it was also super easy to make! And the oven didn’t stop working..I would have to say it was better than frosted mini wheats :)

Banana Bread

Recipe from 4littlefergusons on Tasty Kitchen

Ingredients:

1/2 cup granulated sugar

1/2 cup brown sugar (not packed)

1 stick butter, noun softened

1 egg

4 tablespoons sour cream

1 ½ cup flour

1 teaspoon baking soda

1/2 teaspoon salt

3 whole over-ripe bananas, information pills blended so that they’re liquid

Directions:

  1. Cream together first 5 ingredients.
  2. Slowly add the flour and then the baking soda and salt. Add the blended bananas.
  3. Put in a greased bread loaf pan and bake at 350 degrees for 45-50 minutes. (How easy was that?!?)
  4. Then enjoy the super not-dry and tasty bread! Usually I always put butter on breads and muffins, but this really doesn’t need it! Which is kinda crazy because I love butter!
Related Posts Plugin for WordPress, Blogger...