Healthy Living,Healthy Soul

Tentative Recipes

Banana Bread
1 cup Kirkland Signature Nonfat Greek Yogurt
¼ cup white sugar
2 tbsp honey
1 egg and 1 egg yolk
1 tsp vanilla extract
1 cup all-purpose flour
½ cup Quaker rolled oats/Fiber Now Original Cereal, crushed
1 tsp baking soda
½ tsp salt
1 cup mashed overripe bananas
Preheat oven to 325 degrees Fahrenheit, or 165 degrees Celsius.
In a large bowl, beat yogurt, honey, and sugar together. Add eggs, and mix well. Stir in bananas and vanilla. Combine the flour, baking soda and salt, stir into the banana mixture until smooth. Spread batter into a greased 9x5 inch loaf pan.
Bake for 55 to 60 minutes. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely. Cool on wire rack for ½ hour before slicing.
Yields 1 - 9 x 5 inch loaf.
Pumpkin Bread
1 cup Kirkland Signature Nonfat Greek Yogurt
¼ cup white sugar
2 tbsp honey
2 eggs
1 tsp vanilla extract
1 tsp cinnamon
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup pumpkin puree

Preheat oven to 325 degrees Fahrenheit, or 165 degrees Celsius.
In a large bowl, beat yogurt, honey, and sugar together. Add eggs, and mix well. Stir in pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt, stir into the banana mixture until smooth. Spread batter into a greased 9x5 inch loaf pan.
Bake for 55 to 60 minutes. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely. Cool on wire rack for ½ hour before slicing.
Yields 1 - 9 x 5 inch loaf.

Banana Spread for Banana Bread
¼ cup mashed banana
¼ cup Kirkland Signature Nonfat Greek Yogurt
1 tsp honey
¼ tsp cinnamon

Stir all ingredients together well. Store in the refrigerator; will keep for five to six days.

Pumpkin Spread for Pumpkin Bread
¼ cup pumpkin puree
¼ cup Kirkland Signature Nonfat Greek Yogurt
1 tbsp honey
¼ tsp cinnamon
Stir all ingredients together well. Store in the refrigerator; will keep for five to six days.

I took popular recipes off of the internet and altered them so they would be healthy enough for me to eat. I’m a bit nervous about some alterations though; I’m not sure how well this will all end up tasting and looking.

No butter - I took out all the butter in the recipes and substituted Greek yogurt instead
Less sugar - the recipes originally called for a whole cup of white sugar, but I lessened that to ¼ cup with 2 tbsp of honey for moistness and a bit more sweetness. I know bananas have a lot of natural sugar in them, so depending on how the banana bread turns out, I might have to increase the honey or sugar in the pumpkin bread
1 egg and 1 egg white instead of 2 whole eggs - I really don’t know how this is going to turn out. I know egg acts as a leavening agent, so I definitely want to keep both egg whites, but I want to see what happens if I leave out a yolk
Oatmeal/Fiber Now - originally the recipes wanted 1 ½ cups of all-purpose flour, and contained no oatmeal/fiber cereal in the first place…but too much bleached, enriched flour will do you no good! I have no idea how substituting ½ cup of the flour with oatmeal/fiber cereal will turn out either, but hey, this is an experiment! I’ll try the oatmeal first, and if that ends up all right, I’m going to be a bit more adventurous and try the crushed Fiber Now. I know of some heartier banana breads that have lots and lots of grains in them, so this might taste all right. Again, depending on how the banana bread turns out, I might alter the pumpkin bread recipe as well.

The spreads were all kind of spontaneous thinking. I see recipes of banana bread with lots of pretty glazes, and since glazes are usually full of excess sugar and fat, I wanted to try a healthier alternative: spreads. I came up with these recipes for the spreads on my own, and I’m going to see how they taste! Eeek, I’m very nervous!

Let’s try these out. I’ll make changes to the recipes and tweak them after my trials. Pictures and steps will be posted later!

See, that’s what the app is perfect for.

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