As you may have read, Maddie’s zucchini bread started a revelation for me: Dessert can be reasonably healthy AND delicious(!!!). I have friends who do not need dessert and can give it up for months at a time. Let’s be clear: I can’t do that. I have dessert way more often than I probably should, so this discovery that it can be delicious and healthy enough to have several times a week was extremely exciting.
Sometimes, Shay buys more bananas than he can consume in a week. On one such occasion last week, as the bananas were starting to get a little soft, I decided to try out Maddie’s zucchini bread recipe but with bananas and a few minor changes. Instead of half white flour and half whole wheat, I used my new latest obsession: whole wheat pastry flour. Seriously folks, those who have not tried it, jump on the band wagon, you won’t be sorry.
One of the great things about banana bread is that it is almost a blank canvas of possibilities: You can add nuts, chocolate chips, your favorite citrus zest and spices…the list is long. In this recipe, I used a few different spices, a handful of chocolate chips, and best of all, orange zest.
- 1 1/2 cups mashed banana
- 1/2 cup unsweetened applesauce
- 1 egg
- 1 tsp vanilla
- 1/2 cup white sugar
- 1/2 cup brown sugar, unpacked
- 1 cup whole wheat pastry flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/4 tsp cardamon
- 1/8 tsp cloves
- handful of chocolate chips
- zest from half an orange
Preheat the oven to 325 degrees. Combine mashed banana and apple sauce in a medium sized bowl until blended. Whip in the egg and add vanilla. Add in sugars and stir until completed combined. Note: If you are not a sweet desserts person, I would try using less sugar, just make sure that you keep the quantities of each equal. Set aside.
Combine the dry ingredients with your spices of choice in a large bowl. Add chocolate chips to the dry mixture. It’s important to do this before combining the wet and dry ingredients or the chocolate chips will end up sinking to the bottom of the loaf.
Fold the wet ingredients into the dry mixture and add orange zest. Scrape into a lightly greased loaf pan and bake for 60 minutes or until a tooth pick inserted into the middle comes out cleanly.
While nothing beats a Maddie-made zucchini bread (or really, any Maddie-made dessert) this Maddie-inspired dessert is a pretty darn good substitute.