Building a Better Loaf

OK, so banana bread is not an ethnic Hungarian treat. With that in mind I'm sure that Nagymama made more than her fair share in her day. I woke up this morning with a bunch of past-their-prime bananas and a hankering for bread, unfortunately I am also trying to shape up...... The majority of my recipes are chock full of refined sugar and butter. I'm a firm believer that whole foods like butter and eggs are NOT harmful (in moderation) but I still wanted to change up the banana bread a bit. After a little taste testing, the loaf is in the oven. Haven't tasted it yet, but if smell is any indication, (it's not) I'm good! Recipe below, fingers crossed that's its as good as it smells.

2 cups whole wheat flour
1 tsp baking soda
1 tsp salt
3 over ripe bananas
3/4 cup unsweetened applesauce
3/4 cup honey (the more natural the better - I prefer Once Again Rain Flower honey if you can find it)
6 tablespoons egg white
Dash (or 2) almond extract
Pumpkin pie spice to taste
Handful of pecans

Preheat oven to 350. Lightly grease loaf pan of choice. Combine flour, baking soda and salt. In a separate bowl, mash bananas. Combine honey, applesauce, spices and extract. Beat eggs and mix with bananas. Combine wet ingredients and stir. Mix with flour combo until just combined - don't over beat! Pour in loaf pan and sprinkle handful of pecans (walnuts are probably more traditional) and bake for 1 hour (or until toothpick comes out clean).

Pictures to follow!

Who is Nagymama? Why do I want to cook like her?

Cooking like Nagymama, I wish I could! My Nagymama (Hungarian for Grandmother), was named Irma Toth and lived outside of Philadelphia in the early part of the 20th century. She raised two great kids (my late father and Aunt Nancy). I was born in 1981, and although I never had the opportunity to really get to know her, the one thing that sticks in my mind is her cooking.  Walnut rolls, filled cabbage, sour cherry soup......her traditional Eastern European fare has remained in my memory to this day. 31 years later, I now have the opportunity to explore Hungarian cuisine and other culinary adventures. I try to keep in local, and organic when possible. First experiment will be Easter, hoping to have a revamped traditional Easter bread to share! To get me in the mood for food, I have two great pics below; the first is Nagymama herself and second my dear Aunt, who has more style and class in the kitchen (see pic) than all of us ladies today!