Thursday, May 15, 2014
Yummy yummy Banana Bread. This is a healthified version that my son and husband love. A slice of this for breakfast is a great way to start the day, and it functions as a delicious dessert as well.
1/3 olive oil or melted butter
3-4 overripe bananas
1 tsp baking soda
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup sugar (optional)
1 1/2 cups whole wheat flour
Optional mix in
1/2 cup slivered almonds (or other nut/seed) or
1/2 cup blueberries
Preheat oven 350
Combine wet ingredients in large bowl...whisk together dry ingredients and combine into wet. Once well mixed fold in your mix in.
Pour into well greased loaf pan and bake for 1 hour or till toothpick inserted in center comes out clean.
Cool on wire rack.
I recommend doubling and making more, this will go quick and freezes beautifully. You can alter each one with different mix ins, I've used blueberries (great success), strawberries (not as pretty but still tasty), almonds, pecans, flax seed, walnuts, etc. I often top with either some sort of crushed nuts or a cinnamon sugar mixture to give a little bit of a crust.
This recipe is a basic quickbread, you can switch out the banana for carrot or pumpkin or apple or zucchini (approx a cup of puree or equivalent), If using the veggies, more sugar may be needed. For the pictured loaves of bread, I omitted sugar in the recipe as the bananas were VERY ripe, and just gave it a light cinnamon/sugar dusting on top.