Guest Blogger: Ariel's Healthier Banana Bread

Hello everyone! I just wanted to introduce my amazing friend Ariel. Ariel and I have a great time baking together when we get time to hang out and we love sharing recipes. We've made a few things that have made it to this blog including Vanilla Bean Greek Yogurt Souffles and Saltwater Taffy. She has lovingly allowed me to post a recipe with some photos of a healthy version of banana bread that she made last week.

So please, lets give Ariel a warm welcome! *applause*

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I eat a lot of bananas. Definitely at least one a day, more likely two. Due to this high consumption, I am often faced with the dilemma of what to do when they reach that too-ripe stage. I feel guilty throwing them away, but I also don’t love the texture of eating soft bananas. I used to just make a quick banana bread, but then I would watch that waste away because I didn’t want to eat it with all the sugar and butter used. In order to combat the guilty experience of throwing away too-ripe bananas, either in whole fruit or bread form, I started to search for a recipe that doesn’t use butter or tons of sugar. Here’s what I discovered:

Low-Fat Oatmeal Blueberry Banana Bread

from: http://www.ambitiouskitchen.com/2012/02/low-fat-oatmeal-blueberry-banana-bread/

I was super psyched about this recipe because not only does it omit butter, it uses Greek yogurt and only egg whites!! Plus, it adds oatmeal for a fiber boost. This bread is going to make a great breakfast.

1 cup all-purpose flour

1 cup uncooked old-fashioned oats

1/2 tsp baking soda

1/4 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

3 bananas, very ripe

1/2 cup dark brown sugar

1 tsp vanilla extract

2 large egg whites

1 tablespoon plain greek yogurt

3/4 cup blueberries

Directions: (copied directly from the website)

1. Preheat oven to 350 degrees F. Grease a loaf pan and set aside. In medium bowl, stir together flour, oats, baking soda, baking powder, and cinnamon.

2. In separate medium bowl, mash bananas with fork. Add brown sugar and vanilla, mixing until smooth. Beat in egg whites and yogurt.

3. Combine wet and dry ingredients together for a somewhat smooth consistency. Gently fold in blueberries.

4. Pour into greased loaf pan and bake for 40-50 minutes, or until toothpick comes out clean.

This was so easy to make and came out so moist and delicious. The only modifications I made was using slightly more cinnamon and less blueberries because I only had about half a cup on deck.

Fresh from the oven!

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Thank you so much Ariel! 

Bumbleberry Pie

Bumbleberry Pie??? What is a Bumbleberry??? 

There is no such thing as a bumbleberry. In this case, bumbleberry refers to a bunch of yummy summer fruits: strawberries, blueberries, raspberries, blackberries, apples (kinda fall-ish, but whatever), rhubarb, peaches, apricots, etc. Pretty much any fruits you love thrown together in a pie. Yum!

   PIE!!!

Quick note: This pie crust is different than other's I've made. I usually use shortening, but this one called for butter. It was good, flaky, and didn't melt completely when being rolled out in my 80 degree kitchen. I'll probably use it again, but I still love the texture of a shortening crust. It will probably depend on the ambient temp.

Crust:

1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold butter (mine was frozen)
1/4 cup cold water

You can always double the crust recipe if you are worried about not having enough for your pan and the lattice top.

       FILLING:

1 medium tart apple, peeled and diced
1 cup diced fresh or frozen rhubarb, thawed (If you can find it. If not substitute for another fruit. I used a peach)
1 cup fresh or frozen raspberries, thawed and drained (I would use blackberries next time)
1 cup fresh or frozen blueberries, thawed and drained
1 cup sliced fresh or frozen strawberries, thawed and drained
1 cup sugar
1/2 cup all-purpose flour
1 tablespoon lemon juice

Directions:

In a small bowl, combine the flour, salt and sugar. Cut in butter until mixture ensembles coarse crumbs (This can also be done in a food processor. Just pulse until you get a fine sand like mix).

Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 1 hour.

On a lightly floured surface, roll out half of the dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to within 1 in. beyond edge of plate.

In a large bowl, combine the filling ingredients; pour into crust. Roll out the remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil.

Bake at 400° for 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.