Somehow bananas always tend to sit a little too long on my counter, leaving me with great baking supplies (maybe I leave them to turn brown on purpose).
I experimented for a while and created a banana bread recipe with great consistency, without all the added sugar! I took my moms classic banana bread recipe and tweaked, tweaked some more, and finally created a perfectly delicious and healthy banana bread. Give it a try and let me know what you think.
This morning I used this banana bread to make banana bread french toast....a must try (see second picture below).
Makes 1 loaf
1 1/2 cup whole wheat flour (or spelt)
3 tbsp. ground flaxseed or hemp hearts
1 + 1/2 tsp. baking powder
Sprinkle of salt
1 tsp. cinnamon
2 tbsp. maple syrup or honey
1/4 cup vegetable oil (can use apple sauce as a substitute)
2 eggs, beaten
1/2 cup plain Greek yogurt
2 medium very ripe bananas, mashed
1 tsp. vanilla extract
Dark chocolate chips (optional)
Preheat oven to 375F. In a bowl mix mashed banana, vanilla extract, beaten eggs, yogurt, maple syrup and vegetable oil. In a separate bowl mix together flour, flax or hemp, salt, baking powder, and cinnamon. Add liquid mixture to dry and mix together well.
Grease loaf tin with some vegetable oil.
Add the optional dark chocolate chips (1/2 cup - highly recommended).
Bake for 30-35 minutes or until a golden brown colour!
Nutrients per slice (if divided into 12 slices):
22 g carbohydrates
4 g protein
8 g fat
3 g fibre
7 g sugar
Picture above is the banana bread in french toast form (so delicious).
Happy family day! Wishing you a lot of love and cherished family food memories.
Until next time,
Eat Right Feel Right - Angela XO