the whole nut

banana nut bread

February 4th, 2009

I’ll admit it: I’m addicted to sugar. It’s a problem, I know. But knowing it isn’t the best thing for our bodies (which is something I’ll get into another time), I’ve made a stand to eliminate as much refined sugar and white flour from my diet as possible (i.e. the BAD carbs). And since it can feel like a struggle to cook– and especially bake– without using the white stuff, I wanted to share with you an amazing recipe that explores sugar alternatives and will not leave you unsatisfied.

I stumbled upon this recipe for banana nut bread one Saturday afternoon as I was searching for a yoga class at my local Sivananda center. It looked delish, but above all- it sounded healthy, too.

Sivananda Yoga Vendata Centers incorporate five principles for healthy living into the practice of hatha yoga. One of these is a proper diet, for its “positive effect on the body and mind.” And because the practice has been so helpful to me over the past few years in understanding the importance of deep breathing and meditation (among other things), I figured my friends at the center wouldn’t disappoint me now. And they didn’t.

Ingredients
3 large or 4 small bananas
1/2 cup olive oil
1/2 cup honey
1 tsp vanilla
1 tsp salt
1 tsp baking soda
1/2 tsp nutmeg
1-3/4 cups whole wheat pastry flour
1 cup chopped walnuts

Instructions
Heat oven to 350°F.

In a blender or food processor, puree the bananas to a smooth and creamy texture (about a minute). Next, add the oil, honey, vanilla and blend again (about another minute). Pour into mixing bowl. In a separate bowl, combine the dry ingredients, stir, then slowly add to the banana mix. Just don’t over stir!

Spoon mixture into a lightly greased loaf pan (olive oil works here) and bake for 45 to 60 minutes (45 for moist, 60 for dry and crusty). I let mine cook for 45 minutes and tested with a knife before letting cool. Once cool remove from pan and serve.

The bread is great alone, though a spreadable cheese would also be a tasty addition (I recently discovered a soft Norwegian goat cheese, Snofrisk, which isn’t a far cry from cream cheese). Since I’m on vacation at the moment I’m eating this with a thin slice of havarti cheese- which adds an amazingly rich flavor. Next time, I plan to add a cup of either fresh cranberries for a sweet, tart flavor, or bittersweet chocolate chips for a yummy dessert bread. (you really can’t go wrong here)

I think you’ll be surprised at how flavorful baked goods can be without white flour, sugar or even eggs! With the banana nut bread, I don’t feel guilty about taking a few swipes from the batter (a weakness of mine), nor do I calculate calories with each slice. I enjoy it for what it is, knowing it is made from smart, whole ingredients. Talk about a positive effect on the body AND mind!

I say all this as my mom just yesterday sent me my favorite childhood recipe for Valentine’s Day sugar cookies (along with the dry ingredients!). Though I try to live by my ideals, sometimes I have to give in. After all, all things in moderation! (let’s just be smart about it)

Filed under: Recipes

Tags: bad carbs, banana nut bread, healthy, nutrition, recipe, Sivananda Yoga, sugar alternatives