Bananas are the most popular fruit in the world. THE. WHOLE. WORLD. But somehow, they are always sitting in the fruit bowl while the husband and I consume everything else. Not the most popular fruit in the Blackburn house to say the least. When they change from a beautiful yellow to spotty and brown, it can only mean one thing around here...banana bread.
Easy to make and loved by many, banana bread is an easy solution to use up those yucky brown bananas. Most recipes however really pack in the sugar and oil, which seems a little counterproductive if you're looking to use your healthy bananas for a guiltless dessert. So I tweeked some recipes from my kitchen to create that perfect balance of indulgence and nutrition. In this recipe you'll find regular flour exchanged for whole wheat and 25% less sugar than most banana breads.
Try it for yourself!
Ingredients:
1/2 cup sugar
1 1/2 cups mashed bananas (3 large)
2 eggs
3/4 cups vegetable oil
2 cups whole wheat flour
1/2 teaspoon salt
2 teaspoons vanilla
2 teaspoons cinnamon
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup mix ins--chocolate chips, nuts, ect. (Optional)
Preheat oven to 325 degrees F. Grease a loaf pan and set aside. Mix bananas, sugar, oil, cinnamon, eggs, and vanilla with a mixer or wooden spoon. Add remaining ingredients, saving the optional mix-ins for last.
Pour batter into loaf pan.
Bake for 70 mins or until a toothpick comes out clean from the center. Allow to cool, invert loaf pan, slice thick.
Go ahead, go bananas! 🐵🍌
Happy baking, happy eating!