Whole Wheat Banana Nut Bread

Pin It I once again had over ripe bananas on my counter and this time Albert actually came to the rescue with a use for them.  He had to go into work early and told his coworkers that I would make them breakfast.  He specifically requested banana nut bread because he knew a few of the guys really liked it.  Luckily he wasn't home when I actually made this loaf because I made a healthy version.  The real test was if the guys noticed anything was amiss and I'm happy to report that I got several rave reviews from the men  and no mention of it tasting healthy.

Whole Wheat Banana Nut Bread
1 1/2 cups all purpose flour**
1/2 cup whole wheat flour **note-you can up the amount of wheat flour, just make sure you have 2 cups of flour total
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 cup vegetable oil
1/4 cup applesauce
1 cup sugar
1/2 cup egg substitute (or 2 eggs)
3 ripe bananas, mashed
1 tsp vanilla extract
3 Tbsp skim milk
1/2 cup pecans

pecans and brown sugar for topping (optional)

1.  Preheat oven to 350 degrees.  Sift flour, baking soda, baking powder and salt.  Set aside.
2. In a mixing bowl beat sugar, applesauce and oil.  Add egg substitute and mix to combine.  Add mashed bananas and vanilla and mix until well combined.
3. Add flour mixture, alternating with milk, starting and ending with dry mixture.  Mix until just combined.  Stir in pecans.
4. Pour ino a greased 9 x 5 loaf pan.  Sprinkle brown sugar an pecans on top, pressing down gently.
5. Bake 50-60 minutes or until a toothpick comes out almost clean. 
6.  Allow to cool in pan for about 10 minutes, then let cool on a wire rack completely before cutting and serving.

**Hint- If you plan on having this for breakfast, make the loaf right before you go to bed and let it cool overnight.  You will have a delicious treat waiting for you in the morning :)

Whole Wheat Chocolate Oatmeal Bars

Pin It I'm trying to be healthier.  Now these bars are not overly healthy by any means, but they are a healthier version of my original Chocolate Oatmeal Bars.  I made a few substitutions, using whole wheat flower, adding flaxseed and using applesauce in place of some of the butter.  I also made these for an 8x8 pan because Albert is not on the healthy train and I didn't want to eat an entire 9 x13 pan by myself.  The only major difference that I noticed was that the crust mixture  was not as crumbly as the orignal so I had to crumble it myself to make the topping.  Taste wise these are identical to the orignals.  I will be making this version from now on because no one will ever know that I tried to sneak something healthy into them. 

Whole Wheat Chocolate Oatmeal Bars
1/4 cup butter
2 Tbsp applesauce
1/2 cup brown sugar
1/2 cup oats (I used instant)
1/4 cup whole wheat flour
1/2 cup all purpose flour
3 Tbsp ground flaxseed
1/2 cup chocolate chips
7 oz. sweetened condensed milk (1/2 of 14oz can, or 3/4 cup plus 2 Tbsp) (I used a glass measuring cup with ounce marks to measure mine.

1. Preheat oven to 375 degrees.
2. Cream butter, applesauce and sugar.  Add oats, flax and flour and blend until well mixed.
3. Press 2/3 of the mixture into the bottom of a greased 8 x 8 pan.
4. Pour sweetened condensed milk and chocolate chips in a microwave safe dish.  Microwave on high for 1 minute stirring after 30 seconds, until all chips are melted.
5. Pour chocolate mixture over crust.
6. crumble remaining crust mixture on top of chocolate.  Feel free to sprinkle some extra oatmeal or brown sugar on top if you have trouble covering all of the chocolate.
7. Bake 20-25 minutes or until golden brown.  Allow to cool before cutting and serving.

Whole Wheat Oatmeal Chocolate Chip Muffins

Pin It I love muffins.  I love all breakfast food.  I especially like muffins because they are the perfect size for a snack and you can make so many varieties.  This was my first attempt at using whole wheat flour and it was a success.  I wouldn't say that they taste "wheaty" so you can trick children or picky husbands into eating something healthy.  I also used unsweetened applesauce to lower the fat content.   The oatmeal also isn't too overpowering.  And chocolate makes everything better.  These are great fresh out of the oven and for several days after.  Pop them in the microwave to get that fresh baked feeling you crave if you like.

Whole Wheat Chocolate Chip Muffins
Adapted from Teeniecakes
1 cup whole wheat flour
1 cup all purpose flour
1/4 cup rolled oats
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1/4 cup butter, softened
1/4 cup unsweetened applesauce
2 tsp vanilla extract
2/3 c buttermilk
1 cup milk chocolate chips
1 cup semisweet chocolate chips
brown sugar

1. Preheat oven to 350.
2. Cream butter and sugars until fluffy and smooth.  Mix in eggs one at a time.  Add applesauce, vanilla and buttermilk.
3. In a large bowl sift together flour, salt, baking powder, baking soda and oatmeal.
4. Add the dry mixture to the wet ingredients in 3 batches, mixing before adding more.
5. When the mixture is just combined (don't overmix or it will get tough) stir in chocolate chips.
6. Generously spray 12 muffin cups.  Divide mixture between muffin cups and sprinkle tops with brown sugar.  Bake 12-15 minutes or until a toothpick comes out clean.

Tips
**If you don't have buttermilk on hand add 1 tsp vinegar to 2/3 c of milk and let sit for 5 minutes before adding to the mixture.
**Use your favorite combination of nuts, chocolate of fruit as long as the total quantity equals 2 cups.  Try adding walnuts, pecans, raisins or dried cranberries.
**I used dark non-stick pans that cook quicker than some pans.  Adjust cooking time according to your oven and pans.
**You could use cupcake liners if you want