SQ Bakes Experimental Banana Bread!


SQ: the Mad Scientist Cook 

Call me a mad scientist-cook, but I decided to experiment with a recipe. Myren’s concerns about poisoning and his reference to Arsenic and old Lace not withstanding, I went ahead with my dangerous risky exciting baking experiment.

My Mission: To make Healthy Banana Bread

To accomplish this goal, I needed to change out some of the horrible killer deadly less than stellar ingredients for healthier options. Which ingredients are those, you ask? Flour, for one.

But flour is kind of a key ingredient, you say. (Myren said it. Many times. Loudly.)

I say–no worries. The usual bleached wheat flour can be replaced. I had a couple of options and I said what the heck (making Myren so nervous he threw up his hands and said why don’t I just blow up the kitchen), I’ll use both!

Instead of using 1 3/4 cups of bleached wheat flour, I only used 1 cup and 1/2 cup of coconut flour (yes, you read that right! COCONUT FLOUR) and a 1/4 cup of hazelnut flour (yes, the nut, hazelnut, can be pummeled into flour–but I didn’t do it myself. I bought it at the store. Pricey, but good and floury.)

My next substitution was for the sugar. (Myren moaned like an old Italian lady at a wake when he heard this.) Instead I used a half-and-half mixture of Truvia (a stevia plant based sweetener with virtually no calories) and the usual crap granulated sugar.

For my third and most ridiculous crazy challenging substitution, I had to find a replacement for the dreaded deadly tasty high-fat shortening. I searched around my kitchen for something with healthy fat and the right consistency, briefly skimming over Myren walking around and waving his hands and yelling for me to stop this nonsense. Then my gaze landed on…


I used half shortening and half mushed avocado to make up the 1/3 cup of mushy fatty substance I needed for the recipe.

Then I mixed all the ingredients together, baked it for about 45 minutes at 350 degrees and voila! [The banana bread pictured at the right is the authentic deal fresh from the oven.]*

Here’s a list of the recipe’s ingredients:

  • 2-3 ripe bananas
  • 1 3/4 cups flour (wheat, coconut & hazelnut combined)
  • 1/2 cup sugar (half Trivia, half granulated cane sugar)
  • 2 1/4 tsp baking Powder
  • 1/2 tsp salt
  • 1/3 cup half shortening-half avacado
  • 1 tsp vanilla
  • 2 eggs
  • 3/4 cups walnut pieces (or as many nuts as you want) (I used a lot.)

Good Luck and let me know how it goes with your experiment!

*I ate this banana bread and it was delicious and I suffered no ill effects (in spite of Myren’s dire warnings. He refused to try it.)

17 thoughts on “SQ Bakes Experimental Banana Bread!

  1. LOL.. Yummy.
    Butter would probably be ‘healthier’ than the shortening. 🙂 Great substitutions! other suggestions, you could try spelt flour, it’s an ancient form of wheat, seems to have less of the ‘baddies’ that make wheat flour a problem for most. Avo is a great idea… I’ll have to post about my fav recipe for avocado season…chocolate gelato with avos and dates. incredible.
    Thanks for sharing! Will try it next time I’ve got brown bananas!

    Liked by 5 people

  2. I can’t wait for your chocolate gelato recipe!
    I’ve been eating dates lately (3 a day) because I heard they were good for blood pressure. Now I’m in love with them! They’re relish!

    Liked by 4 people

    • Who doesn’t like dates. Oh and stuff the pitted ones with cream cheese… But watch out for dried fruit because the sugar content goes through the roof when they are died. (I haven’t figure that one out.)

      I love the avocado sub for fat, but I’m with Lizzi, I’d use butter or maybe coconut butter

      Tell Myron that I said he has no sense of adventure!

      I’m sitting here pulling roasted pistachios apart, ruining my nails because I failed to read that tiny print on the container that said IN THE SHELL. 😦

      Liked by 4 people

      • Definitely cream cheese in the dates! Pistachios are a fav around our house, soooo good. Save the ones that won’t open easily and pop them in the oven on 225 for about 15-20 minutes. Most of them will open with ease, at least easier. If all else fails, grab a nut cracker. lol Though they aren’t exactly healthy, I’m crazy over warm cashews. Yum-O.

        Liked by 3 people

  3. I think this is Myren’s loss. It sounds delicious. So much so I’m confident I’d gobble the whole thing down in one sitting! Awesome post. Thanks for the recipe! 🙂

    Liked by 3 people

  4. Looks delicious. I generally use almond or coconut flour and cut the sugar down because both are so much sweeter than regular flour. I’ll have to try your recipe.

    Liked by 1 person

    • You’re so right about the almond & coconut flour being sweeter. Plus if the bananas are nice and ripe there’s no need for much sugar. That’s interesting that you generally use almond and coconut flour.
      I would but they are much pricier than regular flour and a little different–courser. Plus the coconut flour has a very distinct flavor–you can definitely taste it in recipes. Not a bad thing, but something to account for.
      Thanks for your feedback Gina!


      • I’ve never used coconut flour before, but use coconut oil frequently while cooking & baking. I love coconut so that’s no hardship, but both you and Gina have me intrigued as to sugar content. I don’t like much sugar when baking anyway, so…..Stephanie, I feel some mass experimentation coming on. Might want to keep Myren in his safe space. 🙂

        Liked by 1 person

  5. Love the picture of the chefs in the background, Stephanie! I just put coconut & hazelnut flour on my shopping list. I will be trying your recipe—don’t tell Myren. Wouldn’t want that poor man thinking the crazy is spreading. 🙂

    Liked by 1 person

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