Delicious, moist, and {semi} Healthy Banana Bread



Since I was little I used to make banana bread with my grandma. It is an activity that I have always cherished, and still do, for a number of reasons.

1. I love my grandma and spending time with her

2. I love bananas and eating them

3. I love baking

4. Banana bread is absolutely delicious

The problem with banana bread is that many times it can turn out too dry or not flavorful enough. I’ve searched high and low to find the perfectly moist and flavorful banana bread recipe that I can make by myself while I’m across the country from my grandma (who is in California) and come home and make it with her once again with a newly improved recipe (because sometimes I like to show off)

I adopted the recipe from here:

The differences that I made are:

-Substituted 1/2 of the flour for whole wheat flour

-A bit more cinnamon

-Substituted half of the buttermilk for almond milk

-Sprinkled crushed almonds on top when it was almost done baking, and brushed it with butter then put it back in the oven just until the almonds were slightly toasted.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: