Comments on: Healthy Banana Bread

By: Gypsietravelers

Gypsietravelers — Fri, 04 Nov 2011 00:40:50 +0000

The New Banana Bread for us now! Really enjoyed it. I thought it was perfect just the way it suggest. My hubby doesn’t like nuts in his baked goods and I do so I tossed a few chopped walnuts on top when I ate mine. Oh and I LOVE nutmeg so I will be adding that and maybe another banana next time. It’s awesome to have cleaner life choices, thank you again for the delicious new recipe. God bless!

By: Clean Eating Kiwi Muffins

Clean Eating Kiwi Muffins — Sun, 22 May 2011 03:36:38 +0000

[...] much inspiration there for my eating plan and new lifestyle. Today’s recipe is adapted from a recipe I found there for banana [...]

By: JenniferM

JenniferM — Thu, 10 Feb 2011 00:03:59 +0000

Hi Anita, thanks for letting us know! If you don’t mind, how much sucanat did you use? I may try this recipe with the sucanat next time and want to make sure I use the right amount.

By: Anita

Anita — Wed, 09 Feb 2011 23:44:51 +0000

Made this today, but I used sucanat instead of the cane sugar (although, i think these two sugars are similiar) and it was excellent! Thx for the recipe.

By: Anita B

Anita B — Wed, 27 Oct 2010 21:47:30 +0000

I just discovered your website and this is the first recipe I have tried, one word….EXCELLENT! Taste as good as the unhealthy stuff I have made in the past (which I will NEVER go back to) Thanks so much!

By: Happy Mid-Autumn Festival Everyone! | mala with a fork

Happy Mid-Autumn Festival Everyone! | mala with a fork — Wed, 22 Sep 2010 01:30:51 +0000

[...] veg shipment in our fridge, including half a jin of basil), which we already kicked off with some healthy banana bread for breakfast. A good friend from home who is now living in Hong Kong arrives late tonight, so stay tuned for some [...]

By: JenniferM

JenniferM — Mon, 21 Dec 2009 01:40:28 +0000

Hi Tiffany,

Don’t ever apologize for comments – we welcome them!

Okay, the Kiwi Muffins sound scrumptious. I read your blog all the time, so I look forward to your recipe!

By: The Gracious Pantry

The Gracious Pantry — Sun, 20 Dec 2009 17:16:22 +0000

Sorry for the number of comments this morning.

But I just had to share that I adapted your recipe and made Kiwi Muffins for breakfast. All whole wheat, agave, added flax seed meal, and some soy milk for protein and fiber.

So yummy!!!

I’ll post the recipe at the beginning of January on my blog.

Thanks so much! I find so much inspiration here. I love your blog!

Tiffany

By: The Gracious Pantry

The Gracious Pantry — Sun, 20 Dec 2009 16:15:07 +0000

I should also mention you can get this info from the book called “Ratio” by Michael Ruhlman. Fantastic book that covers all aspects of cooking.

By: The Gracious Pantry

The Gracious Pantry — Sun, 20 Dec 2009 15:35:53 +0000

A note on substituting sugar with agave:

When you go to culinary school, there is something they teach you called “cooking ratios”. It’s literally the ratio of every ingredient in order to make a particular recipe.

For example, all cookies have a 3-2-1 ratio, no matter what cookie you are baking. If you change the ratio, you end up with bread or cake, or some other item.

If you are using ratios, you can substitute sugar for agave by weight (grams/oz). A simple kitchen scale will do the trick. Simply measure out the amount of white sugar called for in a recipe. Once you have the weight, you can measure the exact same weight in agave to get the perfect substitution amount.

Sugar substitutions by weight are 1:1. So if you have 100gm of sugar, then use 100gm of agave. If you have 5 oz. of sugar, then use 5 oz of agave.

This won’t work in volume measurements which is why you always find different information on substitution amounts.

I hope this helps.
Tiffany
The Gracious Pantry