Can I freeze banana bread made with applesauce

Healthy banana bread recipe with applesauce

Ever wondered what you can substitute for vegetable oil in banana bread? Hereis your answer: the good old applesauce. The texture is perfect for bananabread and it keeps the bread just as soft and moist but with much fewercalories.Store made banana breads are usually full of unnecessary amounts of sugar andbutter? If you love banana bread and make it often, you might want to givethis healthy banana bread with applesauce a chance. The best part about thishealthy banana bread is that it’s not dry at all thanks to the apple sauce.Even though it’s made without butter, it’s super moist and flavorful. It’s nottoo sweet and is packed with flavor thanks to ripe bananas.

Ingredients to make a healthy banana bread

You need the following ingredients to make this recipe: * Bananas: Ripe bananas work best for this recipe. Make sure the bananas have dark skin on the outside but not super dark. You still want to see some yellow on the skin. * Sugar: I used granulated sugar but brown sugar would work as well. * Applesauce: You can use store bought or homemade applesauce. It’s best to use or make unsweetened applesauce. * Eggs: It’s best to have eggs at room temperature. * Greek yogurt: You can also use sour cream in this recipe. * Flour and baking powder: Make sure your baking powder is not expired. * Walnut: This adds the perfect crunch to your banana bread!

How to Store Healthy Banana Bread

You can keep this banana date bread on your countertop in a sealed bag orwrapped with foil for a few days, or you can freeze it for later. To freezethe entire loaf of banana bread, wrap it two or three times in plastic wrap,making sure no parts of the bread are left uncovered. Then wrap it a finaltime in aluminum foil and freeze.When you’re ready to eat the loaf of banana bread, set it out on your counterto thaw. To freeze slices of banana bread, lay them out on a baking sheet andfreeze for 45 minutes to an hour. This will allow the tender slices to firm upenough so that they won’t stick together when they’re frozen. Then transferthem to a freezer-safe ziplock bag.

Can I freeze banana bread made with applesauce?

Absolutely! It’s so easy to freeze banana bread. It’s best to slice it andwrap each slice individually in a wax or parchment paper and freeze. You canfreeze banana bread slices for up to 3 months. To serve, simply thaw at roomtemperature or microwave.

How to make banana bread using applesauce

Start by mixing mashed bananas and sugar in a mixing bowl followed by theapplesauce. Then add the eggs one at a time and mix well after each addition.Mix in the Greek yogurt and vanilla and finish by adding the flour, bakingpowder and baking soda. Fold in half of the walnuts into the batter.Pour the batter into the prepared pan and bake in the oven for about 50minutes. Test the doneness by inserting a toothpick into the banana bread. Ifit comes out with raw batter, let it bake in the oven for another ten minutes.Cool the bread in the pan for about 10 minutes and then transfer it to acooling rack.

healthy banana bread with dates and walnuts

Hold on to your whisks my friends, I’m about to rock your kitchen with thisHealthy Banana Bread recipe made with whole-grain flour and no refined sugar.It is sweetened with dates and maple syrup.I originally shared this healthy banana bread with dates and walnuts here onMarch 16th, 2016. I have updated some of the text and photography.I love how easy quick bread recipes are. I mean the name says it all… quickbread! Right?? But ironically, as was the case with this zucchini bread,perfecting the recipe for this healthy banana bread recipe didn’t come easy.In fact this is the e7 version of the recipe. Yeah, it has been through itspaces. And it has come out the other side moister than I could have hoped forin a whole-grain and refined sugar-free recipe.I’m convinced that it’s in part because I used chopped Medjool dates tosweeten it and add extra moisture. Plus I used some of our own homemade maplesyrup. Maple is hygroscopic (which means it attracts and holds moisture), soit makes it even moister than white refined sugar would have.You all will love it and it is so simple to put together! It’s great all onits own for a snack or serve it on a brunch buffet with cultured butter orWhipped Maple Cream Cheese.

How to Make Healthy Banana Bread

This is such a simple banana bread recipe, and it’s packed with good for youingredients. Here’s how I make this healthy banana bread: 1. The Dry Mix — As with most baking recipes, you first need to mix the dry ingredients and the wet ingredients in separate bowls. I used mostly white whole wheat flour. It’s fine to use plain whole-wheat flour. I prefer the white variety because it is milder in flavor. I also have some all-purpose flour in there to help give the bread a little bit more soft structure, and keep it from becoming too dense. 2. The Wet Mix- Mashed bananas act as one of the wet ingredients. You can mash them with a mashed potato masher or simply a fork. Then you’ll want to measure out what you have. You need a cup of banana. I got a cup from two large bananas. This recipe also has avocado oil, or organic canola oil. You can also use sunflower oil or walnut oil if you have that on hand. Also in the wet mix is the maple syrup (only 1/4 cup needed) and two eggs (they help the bread rise and hold together.) 3. Combine the ingredients — Add the dry ingredients to the wet and stir to combine. I use a silicone spatula to do this. It may seem like the batter is slightly moister than some quick bread batters, but remember this one has whole-wheat flour in it. The bran in whole-wheat flour will absorb some of that moisture, so it would dry out too much if you didn’t have a slightly loose batter. 4. Add the Walnuts and Dates– Next, fold in the chopped walnuts and pitted and chopped dates, saving some nuts to sprinkle on top of the banana bread before it goes into the oven. 5. Bake the bread — You’ll know when the healthy banana bread is finished baking when it’s a deep golden brown on top and a wooden skewer inserted into the middle comes out with only moist crumbs on it.”

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