It’s time for another Recipe ReDux post. This month’s theme was a lot of fun. Recipe ReDux has been around for 42 months. So, our assignment was to pick one of our favorite cookbooks and recreate the recipe on page 42 or 142.
It’s probably not surprising that as a food blogger I have a ton of cookbooks. I actually collect them. I especially love really old cookbooks that my mom finds at different markets, garage sales, etc. These books often have handwritten notes by the previous owners. I think it’s cool to see the changes and ideas that other people have jotted down about different recipes that they’ve tried.
Instead of going through all of my cookbooks to find the perfect recipe on page 42, I decided to make it easy on myself and use the last cookbook that I bought, which is Taste of Home’s Test Kitchen Favorites.
The recipe on page 42 of this book is for Sour Cream Banana Bread. Since this post is for Recipe ReDux, I should technically remake this banana bread recipe into a healthier version. But, this recipe is already a lightened-up version of banana bread. It calls for fat-free sour cream in lieu of some of the fat, and it’s pretty low in sugar. So, instead of trying to make this lightened-up banana bread even lighter, I thought I would create my own healthier version of banana bread with some unique flavor additions, chocolate and oats.
Chocolate oatmeal banana bread is lower in sugar and fat than many banana bread recipes. A lot of the oil has been swapped out with applesauce which helps make the bread moist. The oats are a healthy addition that give it great texture and make it hearty.
- 3 overripe medium-sized bananas
- ¾ cup packed dark brown sugar
- ½ cup apple sauce
- 2 large eggs
- 2 tbsp. canola oil (or your preferred cooking oil)
- 1 tsp. vanilla extract
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ cup old fashioned rolled oats
- Optional: an extra tablespoon of oats and semi-sweet chocolate chips for topping
- Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray.
- Place the bananas in a large bowl and mash with a potato masher or the back of a fork. There should be 1 cup of mashed bananas.
- Add the sugar, apple sauce, eggs, oil, and vanilla to the bananas. Whisk until well blended.
- Add the flour, cocoa powder, baking powder, baking soda, and salt to the bowl. Mix just until all of the flour has been incorporated. Add the oats. Mix until just combined. Do not over mix.
- Pour the batter into the prepared loaf pan. Optional: Sprinkle the top of the batter with oats and chocolate chips.
- Place the pan on the middle oven rack. Bake for 50-60 minutes. A toothpick inserted near the center of the bread should come out with some moist crumbs, but no raw batter on it.
- Let the bread cool in the pan for 10 minutes. Transfer the bread to a wire rack to cool completely before slicing. Store in an air tight container in the refrigerator.