Healthier “Back in the Day Bakery” Banana Bread

I think people would be surprised at the cookbook collection I hold. A lot of people assume that my shelves are full of healthy-living cookbooks, but that’s just not true. I love reading about all the fun and indulgent treats out there, and then transforming them all on my own so I can experience them too (with just a little less of the guilt).

Take, for instance, the wonderful  Back in the Day Bakery Cookbook. It’s full of southern classics and new creations from a Savannah bakery. I absolutely love all of the photos and the no-holds recipes that encourage everyone to indulge a bit.
My favorite thing, is when I see that a cookbook has a banana bread recipe! It’s a favorite in my house and I’ve droned on and on about it, so I love seeing how everyone else interprets it. I followed their recipe pretty closely, but transformed it into a fat-free version, so we can all give it a try! It turned out moist, rich, and full of surprising spices, primarily from the ground mace. I loved this twisted classic.
Healthier “Back in the Day Bakery” Banana Bread
(makes one 9×5” loaf)
2 cups spelt flour (or flour of your choice)
¼ cup brown sugar
¼ cup Splenda or baking Stevia
¾ tsp. baking soda
½ tsp. salt
1 tsp. ground mace
½ tsp. ground cinnamon
1 ½ cups mashed over-ripe banana (about 3 bananas)
¼ cup plain non-fat Greek yogurt
2 egg whites
¼ cup unsweetened almond milk
1 tsp. vanilla extract
~Preheat oven to 350 degrees F. Spray a 9×5” loaf pan with nonstick spray.
~In a large mixing bowl, combine the mashed banana, yogurt, egg whites, almond milk, and vanilla. Stir it with a wooden spoon until it is all well mixed. Then, fold in all of the dry ingredients. Pour the batter into the loaf pan.
~Bake for 50-55 min or until a test stick comes out clean. Let cool slightly, but serve warm. Wrap up the loaf in plastic wrap to keep for up to 3 days on the counter.
Recipe adapted from: TheBack in the Day Bakery Cookbook by Cheryl Day and Griffith Day

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