Thursday, January 6, 2011

A Tale of Two Banana Breads

I'm sure every blogger is starting their first posts of the new year with apologies for not posting for a couple of weeks. I'm not. We're all busy over the holidays. It is what it is.

This post could also have been titled "Pre and Post New Years Banana Bread" or "Angel and Devil Banana Bread". Do you see where I'm going with this? One is healthy and one is less healthy... but both are delicious. The "bad" banana bread is the banana bread of your dreams- tender, moist (I really just can't avoid that word), and banana-ey. This recipe has been my go-to for a few years. You can make the batter in the time that the oven heats up.

The "good" banana bread is a recipe I discovered yesterday. I wanted to make a lower-fat (read: less butter) banana bread with whole wheat flour. I have learned my lesson with playing fast and loose with baking, so being wary of free-handing a healthier loaf I looked to Cooking Light. Excellent choice. This may be the new standard in our house even though I prefer the "bad" banana bread. When faced with both options that are almost equally as good, why wouldn't you choose the one that's better for you? Next time I will add another banana to see if that will make it moister (ugh) and more banana-ey. Now that I've tried the recipe I feel confident that an addition won't be it's undoing. I'll report back with the results.

Bad but Oh So Good Banana Bread via Simply Recipes

Hearty, Healthy Banana Bread via Cooking Light
*Update Jan 20, 2010: Add one more banana than called for in the recipe. I find 2 medium bananas equals the cup called for in the recipe- add one more medium banana and the bread will be even better.

One Year Ago: Tex-Mex Lasagna, Egg Nog Panna Cotta, Homemade Gifts, The Big Salad  

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