Happy President’s Day! Don’t forget, you still have until Tuesday to enter my Dreamfarm Giveaway! This weekend I actually had some time to bake and watch TV (neither of which I’ve been able to do lately!). For me, that means catching up on Nashville, American Idol, Smash and America’s Test Kitchen :)
Fresh Valentine’s Day flowers make TV watching that much more enjoyable.
Yesterday I FINALLY made it to Trader Joe’s by Bayshore Mall. In addition to stocking up on produce like organic gala apples, kale, spinach, carrots and broccoli, I had to pick up a jar of their Crunchy Cookie Butter. I actually stopped myself from picking up a jar of smooth cookie butter because I figured one jar was enough!
One reason I especially love weekends is that I actually have time to bake for fun. As a kid, I remember learning to bake with Gold Medal Flour’s Alpha Bakery Children’s Cookbook.
Although I only remember us making one recipe, I would constantly flip through the pages because I thought the illustrations made the food look delicious and fun. Because this book meant so much to me, I grabbed in when I rediscovered it from my parent’s house about a year ago. I didn’t want it getting lost or, god forbid, thrown away.
One of the first things I ever remember making with my dad was banana bread. And when I rediscovered cooking and baking in college, this was what I made, loaf upon loaf.
Instead of sticking to our tried and true recipe, I decided to bump up the health factor and make substitutions. I swapped out much of the oil for applesauce, I used white whole wheat flour instead of all-purpose, and I added Navitas Natural Cacao Nibs instead of chocolate chips.
Alpha Bakery Banana Bread
Makes 1 loaf
3/4 cup sugar
3 small mashed bananas (about 1 1/2 cups)
1/2 cup applesauce
1/4 cup canola oil
2 cups white whole-wheat flour
1/2 cup Navitas Naturals Cacao Nibs
1 teaspoon baking soda
2 teaspoons vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
Heat the oven to 325 degrees.
Grease a loaf pan, either 9×5 or 8 1/2×4 1/2, with nonstick cooking spray.
Mix sugar, bananas, oil, applesauce and eggs in a large bowl with a wooden spoon. Stir in remaining ingredients. Pour into pan.
Bake for 60 to 70 minutes, or until a wooden pick inserted in the center comes out clean. Let cool for 10 minutes in the pan before letting cool completely on a wire rack.
In addition to this healthy banana bread, I’ve also created a version of a guilt-free Whole Wheat Zucchini Banana Bread.
Question: What types of foods did you make as a child? Did you ever have a childhood cookbook?