Pecan Buttermilk Banana Bread

Pecan Buttermilk Banana Bread

Many who are not vegan or not allergic to gluten, make there sweet breads with regular white flour. It can be bleached or unbleached. I thought I would change that and use 100% whole wheat flour in our featured recipe: Pecan Buttermilk Banana Bread.

Even though it’s made with 100% whole wheat, it won’t ruin the fun of enjoying this sweet treat. Besides whole wheat is a complex carbohydrate and wont spike your glucose, or cause a serge of energy to only fall fast 20 minutes later.

The inside has Almond Toffee Bits or better know as Heath Bars. The outside of the bread is bake coated with sugar, for that extra sweetness.

The sugar coats better, and doesn’t clump like flour or leave a floury film on the baked cake. Instead, it leaves a slight sweet coating on the bottom and sides. Avocado oil or olive oil can be replaced with butter, considered a healthier alternative.

extra ripe bananasWe also used over ripe bananas. when bananas go black and then some, they have a lot of natural sweetness.

 

 

 

 

Enjoy the video and then enjoy preparing Pecan Buttermilk Banana Bread.

Pecan Buttermilk Banana Bread

2 eggs, beaten

1/3 cup buttermilk

1/2 cup butter, unsalted, melted (1/2 cup oil or apple sauce to replace butter)

1 tsp. vanilla

1 tsp. cinnamon or pie spice

1 cup mashed bananas (about 3 medium)

1 cup white sugar

½ cup brown sugar

1 3/4 cups whole wheat flour

1 tsp. baking soda

1/2 tsp. salt

½ cup almond toffee (or Heath Bars, about 4 crushed)

1 cup chopped pecans, divided

 

Preheat oven to 325 degrees F

Coat a 9×5 inch loaf pan with butter or olive oil and 3 tablespoons of sugar.

In a large mixing bowl blend together the eggs, buttermilk, butter and bananas.

Sift the flour, baking soda, cinnamon, and salt into a medium bowl. Add ½ cup pecans, almond toffee bits, and both sugars, mix in. Add flour mixture to banana mixture, mix till well incorporated.

Pour into prepared loaf pan and sprinkle ½ cup pecans over batter. Bake in preheated oven for 1 hour and 20 minutes or until a knife inserted in the center comes out clean.

 

What Others are Saying About Banana Bread:

Healthy White Flour Substitutes

Healthy White Flour Substitutes

These days everyone, will almost everyone is concerned about their diet. One way to improve your diet is by pinpointing appropriate healthy substitutions to use in foods you love.

One of the biggest misconceptions in our society’s diet is based upon the nutrition values of white flour. It is used in all types of recipes, breads, baking and gravies.

White flour is high in carbs, has less nutrition than whole grain products, very fattening and harder for the body to digest. By using healthier flour choices you can avoid this unnecessary mess you are inadvertently creating for your body to handle.

The following are a few substitutions to white flour you can consider next time you are baking or cooking!

Whole Wheat Flour

Whole wheat flour is a healthier choice than white and can be used as a substitute in baking and cooking.

Check out our recipe using whole wheat flour and oat bran: Pumpkin Muffins with Pecan Streusel Topping 

Almond Flour

blanched almond flour This is a great option for people following a gluten-free diet. Its density and ability to rise can make it a perfect substitute for most baked goods. It also has a fraction of carbohydrates as compared to white flour.

Ideal for pancakes, muffins or cookies, this substitute could be what you have always been looking for in regards to a healthy alternative to white flour.

The natural almond flavor helps to add sweetness to your recipe. This is something unique to almond flour and a great food to keep in your pantry. Furthermore, if used in large quantity the flour can act like a cake batter and create a light cake like consistency for you to work with.

Check out our recipe that uses almond flour: Orange Almond Cake

Barley Flour           

This type of flour is an exceptional food for use in baking breads. Barley is rich in fiber and zinc and can be mixed together with other flours. Barley is also ideal for thickening gravies and sweetening sauces.

A little added trick is to lightly toast the flour before use to accentuate the hidden flavors that barley flour secretly has. Also, if used in the right way, it can add a little sweetness to your recipe as well.

Keep in mind that barley flour is not gluten free, but still makes a great wheat flour substitute for baking.

The following white flour substitutes are gluten free flours.

Buckwheat Flour

Despite the name, buckwheat flour is gluten free and wheat free. This makes it a good option for whole wheat substitutes. The thing that you need to watch out for in this product is its dense qualities and strong flavor.

This means it is great for use in products, such as, pancakes or pastas but you cannot use it as a thickener for a sauce because it will be too rich. Its earthy flavor can be good at times, but, can also overpower any good recipe, so try combining buckwheat with white flour in recipes.

Chickpea (Garbanzo) Flour

Chickpea (Garbanzo) Flour

Image Credit: Nuts.com

When it comes to gluten free substitutes, this is a common go to for vegans and those with Celiac disease.

This flour is high in protein and calcium which allows you to balance out your diet. Its uses are abundant, including, for crepes, flat bread or hummus.

Check out our recipe that uses Garbanzo flour: Gluten Free Zucchini Cranberry Bread

Oat Flour

This is probably your classic and most dependable option when it comes to healthy flour substitutes. Oat flour is all natural and helps to create a whole what product.

Depending on which company processes it, this product can be gluten-free or low-gluten. It is optimal for use in cookie and other baked goods recipes.

In summary, these are all great options for you to use as a substitute to white flour but it is important to remember that gluten-free doesn’t necessarily mean healthy.

Unless you have Celiac disease, your body can naturally handle a bit of gluten on a regular basis, but, you should focus on the whole wheat and nutritional aspects of your diet if you are going to begin substituting for white flour. Remember, the key to being healthy is balance.

 

What Others are Saying About White Flour Substitutes:

Pumpkin Muffins with Pecan Streusel Topping

Pumpkin Muffins with Pecan Streusel Topping

Preparation for the muffins:

1 3/4 cups whole wheat flour

1/2 cup oat bran

3/4 cup brown sugar

1 tbsp. baking powder

2/3 cup mashed pumpkin

1 cup whole milk

2 egg whites

1 tsp. vanilla extract

2 tsp. pumpkin pie spice

 

Preparation for the topping:

8 pecan halves, finely chopped

3 tbsp. brown sugar

1 1/2 tbsp. whole wheat flour

1 tbsp. coconut oil

 

Preheat oven to 350°F.

In a large mixing bowl combine the flour, oat bran, brown sugar and baking powder, mix to combine. Add the remaining ingredients and stir until the dry ingredients are just moistened.

In a small mixing bowl, combine the pecan halves, butter, and remaining brown sugar and whole wheat flour. Mash with fork until crumbly.

Grease muffin pan or line with 12 paper liners. Fill each liner 3/4 full with batter. Sprinkle topping evenly on muffins. Bake for 17 to 20 minutes, or until a wooden toothpick inserted in the center of the muffin comes out clean. Serve warm or at room temperature.

You can also bake this as a coffee cake, by lining 8 X 8 baking pan with parchment paper and pour in batter. Bake for 30 to 40 minutes or until a tooth pick inserted into center comes out clean.  Let cool for 15 minutes and remove from pan to cool on a wire rack.

Pumpkin Muffins with Pecan Streusel Topping

Enhanced by Zemanta