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 wasn’t wanting to make something with lots of fat and added sugar so 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 🙂
- 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)
Nutrition: 112 cals per serving, 1g of fat, 3g protein and 24 carbs (imported into myfitnesspal) serves 15
- 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!
Transfer loaf on to a sheet of foil to cool. Slice and serve 🙂
Recipe adapted form cookieandkate