I love to recreate the recipes from the 1980s like this one, “Quiche is the 1980s Throwback We Need to Bring Back“. But, sometimes I want to try something new. I don’t know much about this Healthy Moist Banana Bread recipe other than it’s from an excellent food blog. As a matter of fact, the blog is named “gimmedelicious.com” and 192 voters rated the recipe 4.76 stars.
We’re gonna try something different with this recipe.
I love homemade banana bread. The thing is, when you bake it in a loaf pan, sometimes the top and sides get kind of overdone by the time the center is baked through. For this reason, I searched and found a solution online and today it will be my experiment.
There’s a simple way to avoid overdone tops and sides in banana bread.
Although it seems unusual, a blog post that I read suggested using two 8-9″ round cake pans for a typical loaf pan recipe. Because the batter is divided between two pans, the baking time is reduced considerably from one hour or more to somewhere between 30-40 minutes. The actual time is determined by the size of the pan. Because of this, with a larger pan, the bread will be thinner and the baking time is shorter. I used 8 1/2″ pans and started checking them at 30 minutes. They were perfectly baked at 40 minutes.
Another thing is, I’m looking for a banana bread recipe that is actually good for you. With this in mind, I found this recipe which uses whole wheat flour, pure maple syrup, unsweetened applesauce, and fat-free Greek yogurt. Consequently, you won’t find any sugar, butter, or oil in this treat.
In addition, because we’re using 2 round cake pans instead of 1 loaf pan, we’re getting 16 good sized servings at only 101 calories each. That sounds like it’s pretty good for you, don’t you think?
Good for You & Tasty – Banana Bread In Round Cake Pans
Preheat the oven to 325F. Grease two 8-9″ round cake pans and set aside.
- 1 3/4 cups flour – (I used 1 cup all-purpose & 3/4 cup whole wheat)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1/3 cup pure maple syrup
- 1/4 cup Greek yogurt
- 1 teaspoon vanilla extract
- 3 medium mashed ripe bananas
In a medium bowl, whisk the flour, cinnamon, baking soda, and salt. Set aside.
In a large bowl, beat eggs, applesauce, maple syrup, Greek yogurt, and vanilla for 2 minutes.
Stir in the bananas and flour mixture. (This is the time for any add-ins such as 1 cup of chocolate chips or chopped nuts.)
Pour batter into 2 greased pans. Before placing in the oven, you may choose to top batter with cinnamon, sugar, or sliced bananas.
Bake at 325F for 30-40 minutes or until toothpick inserted in center comes out clean.
Let sit for 10 minutes before removing to wire rack to cool.
I’d like to point out that if you go to the gimmedelicious.com website and see the recipe for Healthy Moist Banana Bread, there are a few options for substitutions. Therefore, the recipe above reflects my choices.
How did you like the ‘good for you’ banana bread?
I liked the density and moistness of the cake. Oops, I mean bread. It’s weird to eat round banana bread. My daughter actually said it tastes more like cake than traditional banana bread. To be sure, that got me thinking about making it into a layer cake with cream cheese frosting. Yum, right? Oh, well, too late. Maybe next time.
After making a number of different banana bread recipes recently, I’ve decided to stick with this one. It’s great to know that it not only tastes good but it’s good for you, too.
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