Substitution Secrets

FullSizeRenderIt’s nearly high time for all of the holiday baking to really begin!  I found this photo on TimeHop yesterday and apparently I made this banana bread exactly 2 years ago as of yesterday, and obviously I’ve got to share.  Plus, my little photography was on point that day :)

We’re runners.  We love to delve into all the goodies of Christmas (or Hanukkah)  because we’ll “run it off”.  Not so fast! (Although, I suppose you may burn it off if you DO run fast!)  Substitutions are kinda an “in” thing right now.  It’s a bit like having a secret.  While I may be the world’s best secret keeper, I promise to share a few little tidbits.

And while you’re holiday baking for those you love, also keep in mind how much you value their health.  This bread omits the oil and sugar and replaces it with applesauce and honey, respectively.  And if you’re daring enough to add some Greek yogurt to the mix, not only will it be more moist (sorry if you hate that word :| ), but you’ll have some added protein as well.

I’ve also substituted baby food prunes (for brownies) and applesauce for other breads and even chocolate chip cookies!  A good rule of thumb, though is to bake maybe just a couple minutes under the suggested time to retain moisture if you’re not adding yogurt to the mix.  I have had a few turnouts to be a little dry :(

Tried and True Substitutions
1 cup black beans/chick peas -> 1 cup flour
1 cup oat flour -> 1 cup flour
1/4 cup applesauce  -> 1/4 cup oil
cocao nibs -> chocolate chips
plain [Greek] yogurt -> sour cream/butter (i.e. macaroni and cheese)
1 cup Greek yogurt -> 1 cup mayonnaise
1/2 cup Greek yogurt + 1/2 cup heavy cream -> 1 cup heavy cream

Banana Bread

2 cups whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsweetened applesauce

3/4 cup honey

2 eggs, beaten

3 mashed overripe bananas


  1. Preheat oven to 350 degrees F. Lightly grease a 9×5 inch loaf pan.
  2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Careful not to overmix, as this causes a firmer bread.
    Pour batter into prepared loaf pan.
  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

    (PS.  Nuts are optional.)

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