• Anne-Ashley

Banana Bread

Updated: Oct 5, 2018



I’ve been on a banana kick lately. My go to breakfast has been a banana with peanut butter for about 3 weeks now. Okay.. that sounds a little excessive but it has definitely been 3-4 times a week. My roommate Sam and I usually switch off buying bananas but last week we accidentally bought too many. We got home tonight just wanting to relax and clean up the house a bit, and we were trying to decide what we should do with these overly ripe bananas?! Make banana bread of course! I didn’t want to make something with lots of fat and added sugar. I decided to take a typical banana bread recipe and put a healthy but delicious spin on it! My house currently smells incredible. I wish I could bottle this scent and put it in a candle.  Next time you have overly ripe bananas make this throw in some chocolate chips!

I mean why not????

Ingredients:

  • ⅓ cup of light extra-virgin olive oil

  • ½ cup honey

  • 2 eggs

  • 1 cup mashed ripe bananas (about 2 ½ large bananas)

  • ¼ cup milk or almond milk

  • 3 teaspoons of  baking powder

  • 1 teaspoon vanilla extract

  • 1/2 tsp salt

  • ½ teaspoon ground cinnamon and a dash of nutmeg if you’d like!

  • 1 ¾ cups white whole wheat flour or regular whole wheat flour (I used regular)

  • Chocolate chips (optional)

Nutrition: 112 cals per serving, 1g of fat, 3g protein and 24 carbs (imported into myfitnesspal) serves 15

This nutrition is without chocolate chips

Directions:

  • Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.

  • In a large bowl, beat the oil and honey together together with a whisk.

  • Add the eggs and beat well

  • Then whisk in the mashed bananas and milk Add the baking powder, salt, vanilla, nutmeg and cinnamon, and whisk to blend.

  • Last, stir in the flour until its mixed well. There will be some lumps!

  • Bake for 55 to 60 minutes, or until a fork comes out clean when inserted into the middle of the loaf.

  • @ieatcakeforbreakfast
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