So I’ve been contemplating taking Loaves n Dishes from Blogger to Wordpress and decided that I’m gonna do it. It freaks me out a little because I’m so not a techie, but I feel that it’s necessary. Blogger is fine, Blogger is nice, Blogger is free, but I feel restricted by Blogger. With Wordpress I will have more control, and I loooove to be in control.
The reason that I am telling you this; is that some of the followers of Loaves n Dishes are subscribed by email or in a reader, and I’m not at all sure what will happen to you when I change over. I’m hoping that I can get everything figured out so that I won’t lose you, because I would miss you so.
The change will happen within the next couple of weeks, but I will let you know for sure when it will happen.
Now that I got that out of the way…on to the Low Fat Banana Date & Nut Bread!
For me, if something doesn’t taste amazing, it’s not worth the calories, so don’t even bother. So when I set out to lighten up a recipe, I don’t care how healthy it is, I’m not eating it if it doesn’t taste good! I would rather eat five bites of something indulgent and yummy than a big bowl of something that tastes good "considering it's low fat".
So what about this Low Fat Banana Date & Nut Bread? Well, yes it’s been reduced in fat; but it’s filled with fruit and nuts with just a little chocolate (dates & chocolate are made for each other); so you would never guess just by tasting that really it’s just a darned tootin’ good and healthy snack in disguise!
So go ahead and have your
cake bread, and eat it too!
So go ahead and have your
|Pre heat the oven to 350 degrees, also prepare two medium loaf pans by greasing and flouring them.|
|Mix the dry ingredients in a medium bowl. Set that to the side.|
Normally, if butter were used that would be creamed which would help to make the batter airier.
Since butter is not being used, it's important to beat the wet ingredients longer to get that airiness.
That's why I've added the wet ingredients in steps, beating for a couple of minutes in each step; rather than dumping all of the ingredients into the bowl at once.
|Add the mashed bananas and canola oil. Beat for about another 2 minutes.|
|Finally add the eggs and vanilla extract, and beat that for about 2 minutes.|
Stir in the chopped dates, nuts and chocolate chips with a wooden spoon or a spatula.
I use semi-sweet chocolate because the dates have a lot of sweetness.
Add all the dry ingredients to the wet ingredients at one time.
Fold in, mixing just until the ingredients are incorporated.
The less stirring of the flour, the more tender your bread will be.
Now pour that batter equally into the two prepared loaf pans.
Bake for 45 to 55 minutes. The top will spring back when touched, or insert a skewer into the center if it comes out without any batter sticking on it, it's done.
|Cool in the loaf pans for about 10 minutes.|
|Then turn the loaves out of their pans and cool completely on a wire rack.|
When it's completely cooled; or mostly cooled, cuz let's face it, who can resist for that long; it's ready to slice up.
Because it makes two loaves, you may want to store one in the freezer to take out for later use.
LOW-FAT BANANA DATE & NUT BREAD
Makes 2 loaves
1 ½ cups Whole wheat flour
¾ cup All-purpose flour
¼ cup Flax seed meal (aka ground flax seed)
2 tsp. Baking soda
1 tsp. Salt
1 cup Greek yogurt, regular not reduced fat
1 ¼ cups Brown sugar, lightly packed
2 Tbsp. Canola oil
2 cups Ripe bananas, mashed (about 4 large bananas)
1 ½ tsp. Vanilla extract
2/3 cup Dates, chopped
2/3 cup Blanched slivered almonds, chopped
½ cup Semi-sweet chocolate chips
1. Preheat oven to 350 degrees.
2. Grease and flour 2 medium loaf pans (4 ½ x 8 ½ x 2 ½ inches). Set to the side
3. In a medium bowl whisk together the whole wheat flour, all-purpose flour, flax seed meal, baking soda, and salt. Set the dry ingredients to the side.
4. In another large bowl using a handheld mixer, beat together the Greek yogurt and brown sugar. Beat this for about 3 minutes.
5. Add the canola oil and the mashed bananas beat that for a couple of minutes.
6. Add the eggs and vanilla extract, beat that for a couple of more minutes. It seems like a lot of beating, but it's necessary to get an airier batter.
7. Add the dates, almonds and semi-sweet chocolate to the wet ingredients, mix with a wooden spoon or a spatula.
8. Add all the dry ingredients to the wet ingredients. Stir just until the flour is incorporated, do not over work the batter.
9. Divide the batter into the two prepared loaf pans.
10. Bake for 45 to 55 minutes; until the top springs back, or a skewer inserted into the center comes out clean (it may have melted chocolate on it, but there shouldn’t be any batter on it).
11. Allow the bread to cool in the pan for about 10 minutes, and then remove the loaves to cool completely on a wire rack.
12. Once cooled, wrap air tight, and store in a cool place. Banana Date & Nut bread may be frozen for up to 8 weeks.
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