Up until now we’ve kept our banana breads on this quest pretty traditional, using all-purpose flours, white and brown sugars and even excluded nuts. Today, however, we’re going against the grain by going with the grain! Whole grain that is. Kelly over at Inspired Edibles was gracious enough to put together a recipe on our behalf that is entirely composed of whole grains and raw sugars. In case you didn’t know – Kelly is awesome (and so is her banana bread)!
Now, you can bet Miss A was excited to make this new recipe, especially when I told her that it had oatmeal in it. She loves oatmeal. So she and I gathered our dry ingredients including whole wheat flour, ground flaxseed, whole grain oatmeal, ground allspice, walnuts (just for you Kelly), baking powder, baking soda and turbinado sugar.
Then Miss A mixed together our topping of oatmeal, turbinado and cinnamon and sprinkled it over the bottom of the loaf pan. This particular loaf pan has leaf imprints on the bottom of the pan, so we sprinkled the pan versus the top of the loaf since we’ll be flipping it after it bakes.
We baked the banana bread at 375F for 50 minutes. Then we turned the oven off and let the bread sit in the heat for another 15 minutes. The result was a beautifully browned bread that smelled amazing.
Finally we turned the bread out so that the leaf imprints were on the top of the bread. The oatmeal topping outlined the leaves beautifully, but the banana topping is probably more visually appealing when you’re not flipping the loaf. Ours disappeared into the loaf, but it did make for fun banana bite surprises.
We were all anxious for that first warm slice and it was a hit! Now if we’re being completely honest here, and we always are, this did taste like a healthy loaf of banana bread. BUT, and this is the truth, it is by far the best tasting healthy banana bread we’ve eaten. Most of the healthy versions we’ve had have been either dry or bland – sometimes both. This bread, however, was moist and full of flavor.
Now since we’re feeling grateful for Kelly, grateful for Karen at the Back Road Journal who passed us the Leibster award (more on that in a minute), grateful for all of our readers, and since it’s Thanksgiving next week and we’re just being generally grateful, here’s a little giveaway for you.
I came across this “recipe rock” in Cooking Light magazine this month and knew I had to giveaway a few. It comes in completely handy for all the recipes I’ve been printing from many of your blogs and has kept them from getting covered in food. So if like us, you print of a lot of recipes on-line or clip them out of magazines, we hope you’ll find this as useful as we do.
To enter the giveaway, leave a comment below. For additional entries, follow us on Facebook or subscribe to the blog and let us know about it in another comment. The drawing will be held and we’ll announce the two winners on Thanksgiving Day. Good luck!
Now back to the Leibster award for a moment. The Leibster is awarded to blogs with fewer than 200 followers that deserve more, many thanks to Karen who passed it along. Her blog is a delight to read as it’s full of delicious recipes and wonderfully colorful adventures both around the world and in her own backyard. Thanks Karen! We’re humbled and grateful. The rules are simple, pass the award along to five blogs you think are worthy. Now we have no idea how many followers anyone has, but here are a few of our favorites and also some of the most recent blogs we’ve come across and find highly enjoyable:
Now for those of you that want to try Kelly’s amazingly healthy banana bread (which isn’t a bad quick bread option during this indulgent time of year), here it is…
Print this recipe: Kelly’s Whole Grain Banana Bread