A healthier and tastier version of banana bread!
Health Tip: I absolutely love substituting sucanat (dried sugar cane juice) instead of sugar when baking. Unlike regular white sugar, sucanat is a healthier unrefined, unprocessed alternative that is free of chemicals and bleaching agents. Yes I know, it’s still a form of sugar, but it provides the body with many vitamins and minerals such as potassium, vitamin A, calcium and magnesium that white sugar fails to do. Want to know more? The Living Healthy Mom talks more about it here: Organic Sucanat.
Here is my twist on your traditional banana bread. Mmmmm….the house smells amazing.
Ingredients:
- 1/2 cup Coconut Oil
- 1 cup Organic Sucanat or Coconut Palm Sugar
- 2 Large Eggs
- 1 cup Ripe Mashed Bananas (About 3 Bananas)
- 1/2 cup Mashed Sweet Potato
- 2 cups Whole Wheat Flour
- 1/3 cup Ground Flax Seed
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Himalayan Pink Salt
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 cup Raisins
Directions:
Preheat oven to 350 degrees. Cream sucanat and coconut oil together. Add, eggs, mashed bananas and mashed sweet potatoes. In a separate bowl mix all dry ingredients including the raisins. Add dry mixture to the wet mixture stiring only to moisten. Transfer to greased bunt cake pan or loaf pan. I chose to make mini loaves of bread. Bake in oven in loaf pan for about 1 hour or until toothpick comes out clean. I prefer making mini loaves as it only takes about 20 minutes; same with the cupcakes.
Recipe Yields :
- 6 Mini Loaves (serves 12)
- 12 cupcakes (serves 12)
- 1 Loaf (serves 12)
PureSense Health Clients: 1 Serving = 2 Starch + 2 Fat