#recipes #healthyliving #dessert #bananabread
Come make some healthy banana bread with me! This tastes amazing and I made sure the video was super detailed to help all of you out. You can also make the original recipe, but I wanted to include a healthier alternative for anyone that wants to limit their refined sugars or for anyone that has a lot of allergies. The pure maple syrup you can find in bulk at COSTCO and the Harmless Harvest yogurt can be orders online but is in Publix and Whole Foods! Scroll down further for the link to the original recipe.
Ingredients:
Maple Syrup: https://www.costco.com/kirkland-signature-organic-pure-maple-syrup%2C-33.8-oz.product.100333884.html
Dairy Free Yogurt: https://harmlessharvest.com/collections/shop-online-store?sort_by=price-ascending&nbt=nb%3Aadwords%3Ag%3A11411255257%3A126678660642%3A696084506811&nb_adtype=&nb_kwd=harmless+harvest&nb_ti=kwd-298460791596&nb_mi=&nb_pc=&nb_pi=&nb_ppi=&nb_placement=&nb_li_ms=&nb_lp_ms=&nb_fii=&nb_ap=&nb_mt=e&gad_source=1&gclid=Cj0KCQjwsPCyBhD4ARIsAPaaRf1YRSSrMuqacNuNbi5qBMSfYmxTu57IsDcJseRWLg4nhd1xYC7OxPIaAsbOEALw_wcB
King Arthur Flour: https://shop.kingarthurbaking.com/flours/gluten-free
Original Recipe:
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hey y’all welcome to well of wellness and I am making refined sugar-free allergy friendly banana bread just to let you know this recipe is still tasty despite the fact that it’s on the healthy side and it’s one of my favorites it is really good and my grandparents and my whole family loved it I will be basing this recipe off of Sabrina Snider who is a private Chef who developed a website called dinner than dessert the link to this recipe will be in my bio I am using her exact same proportions but the bread will be gluten-free and dairyfree also instead of sugar I am substituting in maple syrup before baking I always gather my ingredients to help me stay organized okay so you need two really ripe bananas a cup of strawberries a cup of 100% pure maple syrup the recipe calls for sugar but I will be using this as a substitute a half a cup of any vegetable oil o but I personally recommend olive oil olive oil is my favorite two large eggs 2 TP of vanilla extract a half a cup of unsweetened coconut yogurt for anyone that has a dairy allergy one and A2 cups of flour I’ll be using King Arthur’s gluten-free flour mix because I also have a gluten allergy one teaspoon of baking soda a half a teaspoon of salt your typical 9×5 loaf pan two large bowls for mixing and a sifter which is optional but I definitely recommend first I’m going to use my pure avocado oil spray to spray the 9×5 baking pan this prevents the bread from sticking now I’m going to preheat the oven to 350° F take your large bowl and let’s begin mixing the wet ingredients first take the two ripe bananas peel them in in them into the large bowl observing the ingredient at eye level measure one full cup of maple syrup and then add it into the wet ingredients the reason I recommend 100% pure maple syrup is because it has a lower glycemic index than refined sugar and even honey refined sugar if consumed excessively is linked to obesity and many other health problems so this recipe is just an idea if you want to be a little healthier many mepple syrups on the market are artificial sweetened and fill with preservatives as you see on the ingredient list high fructose corn syrup is the top ingredient this means that a majority of the product consists of corn syrup always make sure to check labels on products before purchasing next we will be adding in the olive oil here’s the brand I used and that will be half a cup after I’m cracking in the two eggs and this is hard for me I’m not the most skilled at this but I’m doing my best to make sure no shells go into to the contents now I’m adding the vanilla extract make sure to pour it slowly so you get the right composition all the wet ingredients are in for the first step and you just need a Masher to Mush the bananas down into smaller bits and find a whisk to whisk it together further the batter should look something like this when done the smoother the better after the initial wet ingredients are mixed I will now be adding in the coconut yogurt that is a dairyfree product the yogurt from the container measures out to be a half a cup which is the exact amount that I need for the recipe using a spatula I scoop the yogurt into the wet ingredients to then stir you stir until the batter is smooth the brand I use for the cream is the coconut based harmless Harvest yogurt it is very soft and it also has no preservatives making it all natural time to prepare the strawberries take your pre-washed strawberries and place them on a cutting board we are going to begin dicing them up to place in the banana bread for later make sure to cut them in relatively small bits but not too small because when they’re too small they will evaporate in the oven and become dry here is the cup when it’s fully measured we are moving on to the dry ingredients place a sifter over another large bowl to add the dry ingredients in I recommend putting in the flour first and you’ll see why in a few seconds but we will take our 1 and 1/2 cups of flour and put them above the sifter you could use gluten flour or gluten-free flour both work for this recipe the strawberries are cut up and I place them on a separate plate we will take one tspoon of the flour and place them with the strawberries to coat we have to coat the strawberries in the flour so when they bake they will stick to the bread and not sink to the bottom of the pan here I am adding a teaspoon of baking soda and placing that with the flour next I will be measuring out a half a teaspoon of salt and placing that in the dry ingredients as well once all the dry ingredients are added you shake them through the sifter I definitely think this is an arm workout but this step is worth it the contents should look like A fine grain sand appearance when finished this makes the bread softer both the dry and wet ingredients are prepped so we will mix the two in together we will stir thoroughly with a whisk until smooth while this happens I want to give a quick shout out to my dad for making this video possible he filmed all this footage and he did an amazing job so thank you Dad you’re the best all right the bread is getting very close to baking we are going to add the strawberries into the batter and the trick when mixing them in is to fold them gently over one another so they are scattered evenly throughout our banana bread the batter smells amazing but it’s not ready to be eaten yet we have to pour it in the pan and bake it first I can’t wait to try this pouring it into the loaf pan is very satisfying gently pour it and pour it slowly look at that it’s so satisfying I love this part it’s my favorite part of making the recipe personally then you just sco about the remaining contents with the spatula and make sure it’s smooth smooth the top and it will be ready for baking very soon here’s what it looks like before we place in the oven I’ll will be placing the bread horizontally in the oven so it will cook evenly shut the oven door and set your timer for an hour don’t forget to set the timer because otherwise you’ll be toast and not bread I am testing to see if the bread is done and for gluten-free flour the temperature should measure between 205 to 210° F the bread is at the right temperature and I’m going to let this cool for a while before we can cut and serve it there you have it you have your allergy friendly bread I made this video extra long and detailed so you guys could understand the process because I’m kind of a novice Baker myself please subscribe for more content and comment down below any recipes that I should try to make healthy