Now For Something Completely Different

HPIM3500Yesterday, I couldn’t take the overpowering aroma of bananas in my kitchen one more second, and decided to make banana bread. I have been trying healthier options in my cooking and baking adventures, reducing or eliminating refined sugar, using alternatives to oil and butter and using organic ingredients more often. This meant that I have had to adjust my old banana bread recipe to reflect my new “good for me” habits.

The last time I made banana bread, I found a recipe (Google is my bff!) that replaced the butter/oil with avocado! Yes, that’s right — avocado! The bread was dense, moist and had a slight avocado green tinge to it — and DELICIOUS! If you’re interested/curious, check out the recipe here at Crazy For Crust

Sadly, there was not an avocado to be had in my house… so I had to find a different version.

Back to Google (and my other bff — Pinterest) to find something new.

My search resulted in two possibilities. Banana Nut Bread, from A Pastry Affair and Banana Bread from Simply Recipes.

Unfortunately, I didn’t have everything needed to make the first recipe and the second one called for butter and sugar —two ingredients that I don’t use when baking banana bread. So, I adapted the two recipes into one delectable concoction! I mixed everything in one bowl so clean up was a breeze. Oh, and it was so good — the bananas gave it just the right sweetness and the almonds added a lovely, tasty crunch. Success!!

Banana Almond Bread

Yields 1 beautiful, yummy loaf


1 1/2 cups of all-purpose flour*
1 cup almonds, coarsely chopped
3/4 teaspoon baking soda
3 medium, overripe bananas, mashed well
1/3 cup unsweetened applesauce
1/4 cup plain yogurt
1 beaten egg
1 teaspoon pure vanilla extract

Preheat oven to 375 degrees F. Prepare a 9 by 5 inch loaf pan in your usual manner. (Oil, butter, cooking spray — whatever you do)

In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the applesauce.

Mix in the baking soda and salt. Stir in the beaten egg, and vanilla extract. Mix in the almonds. Fold in the flour in ½ cup increments. The batter will be thick and lumpy.

Pour the batter into your prepared loaf pan. Bake for 1 hour or until a tester inserted into the center comes out clean.

Remove from oven and let cool for 5 minutes, then remove the bread from the pan. Eat when it is still warm or let it cool completely before slicing. Either way, it’s sooooo delish!!