Taking recipes from the past and updating them- Banana Tea Bread!
My mother cooked everything from scratch, we often had casseroles with lots of vegetables. either on the side are in the casserole and always had dessert!
So looking back in time, I resurrected my mom’s banana tea bread recipe.
With more variety of seasonal fruit, we’re collecting overripe bananas quickly. Wanting to minimize waste, I decided to research my mom’s recipes and found banana tea bread. Although most of her cooking was healthy, she did use the hard margarine or shortening with trans fatty acids and rarely used whole wheat flour.
To make a healthier version, I went 50% whole wheat and used an olive based soft margarine (has no trans fatty acids and very little saturated fat). Perhaps I should have tried olive oil but adding more fluid to the recipe may have altered the dry ingredient ratio. As well, because I was sharing this with my diabetes brother-in-law, I substituted truvia (stevia) for the sugar, so it had no sugar in it, per se.
It was moist, sweet enough and tasted rich with banana!