I've recently become somewhat worried about the amount of sugar James and I consume. Although we don't eat tooooooo much, I've always erred on the side of caution. With James learning about diabetes and telling me various "did-you-know's," I've been thinking more about ways of keeping sugar intake lower, but I'm a realist as well. Often times, when I think "nutritious" and "healthy," I naturally think I need to sacrifice taste on the altar of longevity and well-being.
As usual, we had some bananas ready for banana bread making. Again, I thought about baking smarter, so I thought I'd mix and mash several recipes together for a better banana bread. I admit, I was pretty skeptical until I baked some and sent James off with a few slices. I figured if I couldn't get anything past this finicky, sugar fiend then I'd have to go back to the drawing board. I asked the next day if he tasted anything different, and he didn't notice a thing! I've found a tasty and healthy recipe, and I hope you enjoy this one too. To better living without the "diet!"
Yield: 12 muffins
|3/4 cup||bananas, mashed|
|1.25 cups||flour||I used half whole wheat and half white.|
|1/2 cup||nuts, chopped||optional|
|1/2 teaspoon||baking soda|
- Gather all materials.
- Form Dry Team by mixing flour, baking soda, and nuts.
- Form Wet Team by combining sugar, butter, egg, bananas, milk, vinegar, and vanilla.
- Mix Wet and Dry Teams until just moistened.
- Pour into greased muffin tin.
- Bake at 350F for 20 minutes, until center cooked.