Tag Archives: healthy banana bread

Kitchen Sink Banana Bread

A quick recap of last week before we launch into this week’s latest recipe.
am6Biking to beer is my latest favorite thing to do. This Sorachi saison from Funkwerks tasted so much better after I worked for it!
am7My pops had a birthday last week! We visited Dancing Pines distillery in Loveland, shared a flight and ended up heading out with their brand new vodka (distilled from grapes!) and cherry liqueur. Goooood stuff!
am8And we visited the gun store. Looking, no touching after that tasting.
am9I got funky new pants from Marshall’s and watched my dog go camouflage. He’s kind of cool like that.
am10I baked balsamic olive oil cookies for the housewarming party I threw on Friday night.
am11It started pouring right after I snapped this picture. A rousing game of Hedbanz was played until we all hurt from laughing so hard. I left the cleaning for my roommate and was in bed around 12:30am because…
am12Saturday morning brew! More details about all of this to come, but until then follow Snowbank Brewing on Twitter! I’m running the Twitterverse there during all of our brew days/tappings/random outings.
am13Leftover cookies and caustic acid. Looking back, I probably should’ve removed the acid-covered nitrile gloves before consuming this…
am14After a 22 hour brew day, we returned for yet another brew day yesterday. My body was screaming for greens so I whipped up a green monsta before heading back to the shiny tanks.
am1Which brings me to this bread. I bake things for brew days. That’s just what I do. Pumpkin donuts and face cookies were my Enegren tradition, so I figured it would be a good thing to carry on with my new brewery.
am3I had leftover pumpkin puree from last week’s pumpkin donuts, and half of an avocado from some guacamole I’d made earlier this week. I figured since they were about to go bad, along with the huge bunch of Costco bananas, I’d just throw them into the bread and see what happened.
am5Delicious success! And way too much orange in these food styling pics… I think it’s time to go buy some new props…
am4I threw in some chia seeds as well to make myself feel like this bread was even healthier. So there’s that.
[gmc_recipe 7849]
am2I’m off to another crazy busy week! Happy Monday!

What else do you bake with browning bananas? I have a ton more I need to use up!


Filed under recipe

Whole Wheat Sugarless Banana Cake Bread

Exciting news all around: I’m back to baking! I’ve missed having the time and the creativity to whip up some deliciousness in the kitchen, so I’m going overboard with it now.

But first: Friday was my last day at Wolf Creek as assistant brewer. While I had a wonderful few months there hauling grain, scrubbing out mash tuns, brewing delicious beer and having some awesome bragging rights, I truly missed being able to connect with those drinking the beer and being able to explain to them why the beer they were tasting had that citrus or banana aroma, or how adding the hops earlier in the boil makes the beer more bitter, or urging them to visit all the local craft breweries that Southern California boasts to expand their horizons and open their minds and steins to the beauty of the beer. That was a ridiculously long sentence.

A few weeks ago I was at Enegren during the middle of the day when a group happened to swing by. There were beer distributors in this group – something I’ve been wanting to do for the past two years. I asked how they got into distribution, they asked me if I was interested and told me they were looking to hire a craft beer specialist and I had an interview the following week. Beginning October 1st I’ll be working with this distribution company and eventually/hopefully bringing the awesomeness of local craft beer to bars and restaurants in SoCal.

NOW back to baking! I’ve recently begun a new workout regime AND eating healthy. I was perusing the interwebs for banana bread that had no sugar, made a recipe that totally flopped, decided to make modifications and came up with this cake bread.

Don’t be scared: There’s no artificial sugar here and as long as you’re not expecting traditional buttery, extremely sweet banana bread, you’ll survive.
[gmc_recipe 5614]

The riper the bananas, the better. I had a craving for banana bread and just couldn’t wait.
Hydrate ’em!
Drain ’em! Chop ’em!
Mash ’em!
Add ’em!
Stir the raisin bits into the dry ingredients.
Pour the banana mixture on top of the dry ingredients.
Stir until just combined. Do not overstir or you’ll get tough, unfluffy bread cake! That would be disastrous.
Spread into a pre-greased pan. You could probably put this in a loaf pan as well, but the baking time will vary.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let sit for 5-10 minutes, or as long as you can hold out before slicing and diving in face first.
Again, my disclaimer: This is NOT your traditional sweet banana bread! It’s mildly sweet with little bursts of sweet sunshine from the rehydrated raisins, dense and chewy. I’ve been having a square of this with the rest of my healthy breakfast every morning.



Filed under recipe, Uncategorized