My grandparents love my homemade banana bread, but ever since they've been pre-diabetic, I've felt just a little bit guilty baking for them. So I started experimenting with low-sugar, low-fat options: applesauce, greek yogurt instead of butter, Splenda and oat flour. I've made some pretty gross concoctions, but the recipe below is my best work (my grandma says it ALMOST tastes like the original sugar-butter bread!)" Ingredients:
Banana Bread
Coffee Cake Crumble
1. Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan. 2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter or oil and yogurt into the mashed bananas. 3. Mix in the baking soda and salt. Stir in the sugar, beaten eggs, and vanilla extract. Mix in the flour. 4. Pour the batter into your prepared loaf pan. 5. Mix the ingredients for the coffee cake crumble together, sprinkle on the batter. 6. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean. 7. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)
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6 tablespoons butter 3.5 cups milk 5 extra large eggs 1 ½ cups flour ⅔ cup cocoa powder 7 tablespoons sugar 1 1/4 cup whipped cream 1 tsp salt GANACHE 3/4 cup heavy cream 4 tablespoons sugar 6 oz high quality chocolate 1/2 tablespoon butter ¼ cup powdered sugar, optional for topping
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January 2022
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