We interrupt this Memorial Day weekend to bring you… Secret Recipe Club! This month seems like it flew by. I swear, I just finished eating up my Roasted Tomatillo Salsa Verde from last month. But on to new and exciting recipes…
In case you forgot, members of the Secret Recipe Club are assigned a blog each month. Who has who is a secret until reveal day (today!). The mission is to choose a recipe from the assigned blog, make it, and share it!
I was super excited to be assigned to A Healthy Jalapeno this month, a blog I’ve been following for a long time. It’s written by Laura, a fellow military wife with a couple adorable pups who likes to cook healthy food, but still has a sweet tooth. Sound familiar?
I was totally intrigued by Laura’s recipe for Lemon Lime Basil Cookies, especially since I’ve got basil in my garden, but I wasn’t sure how they’d go over with cookie traditionalists (ahem, Nick). She’s also got a recipe for Ruby Red Grapefruit Bars, which look amazing and which I wish I’d seen sooner because I recently tried making something similar and they were kind of a failure!
It was hard to choose a recipe from so many awesome ones, but in the end, I chose a somewhat basic one. Ever since I made my Strawberry Banana Bread, it’s all I’ve been thinking about. Since it wasn’t healthy at all, I thought I’d try and squash my craving with Laura’s better for you version: Whole Wheat Banana Bread!
Honey Whole Wheat Banana Bread
(adapted from A Healthy Jalapeno)
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup no sugar added applesauce
- 3/4 cup honey
- 2 eggs, lightly beaten
- 3 very ripe bananas, mashed
Preheat oven to 350 degrees. Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine flours, baking soda and salt. In a separate bowl, mix together applesauce, honey, eggs and mashed bananas until well blended. Add banana mixture to flour mixture and stir until just combined. Pour batter into prepared loaf pan.
Bake for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.
Let bread cool in the pan for 10 minutes, then remove from pan and cool completely on a wire rack.