A friend’s husband believes that banana bread is traditional for Thanksgiving. And who is to say it’s not where he comes from? Continuing my quest to bake more healthy things, here is an orange banana nut bread that owes more to scones than cakes. It has a nice crunch and a light taste. I used maple syrup (Grade B only people!) because I’ve read it has a low glycemic index, meaning it metabolizes more slowly than refined sugar. Of course there’s some refined sugar in the Bisquick (I used lowfat in the white box) but that was it.
Nut Bread with Orange and Banana (low refined sugar)
2 large bananas mashed (about 1 1/2 cups)
1/4 cup of Triple Sec or other orange-flavored booze
1 1/2 cups of Bisquick (I used lowfat)
A pinch of kosher salt
2 tablespoons pumpkin pie spice or just cinnamon plus a couple teaspoons for the top
3 tablespoons maple syrup
1/3 cup neutral oil like canola
1/8 cup fresh orange juice
1 cup of nuts (I used half walnuts and half pecan pieces)
Preheat oven to 350.
Mash up bananas with spices and Triple Sec.
Flour and grease your bread tins and then pour batter in. Dust the tops with pumpkin pie spice.
Bake about 30 minutes until a toothpick to the center comes out clean (check after 20 if you are making muffins).