Orange you glad I didn’t say BANANA
Everyone constantly has extra bananas around the house, or ones that have spotted a little too far to eat. DO NOT THROW THEM AWAY! I end up making either a shake or this delicious and MOIST BANANA BREAD. I wanted to make a healthier version of my regular banana bread, but without sacrificing the great moist texture, and great flavor you get when eating banana bread. This is the recipe I came up with. It is not a complete paleo health nut option (which if interested I can make please just message me), but it meets somewhere in the middle. It is the most simple, not time consuming, and convenient recipe to make. This recipe will all be done in a blender, yes I said blender( if you don’t have one, you can hand mix as well).
The changes I made to it were:
- Substituting some Honey for some of the sugar (helps with moisture as well),
- I added old- fashion oats, and & flaxseeds.
- I Substituted some All- purpose flour for Whole Wheat Flour(If you would like to try a gluten free option with almond flour, it is possible! Just message me and ill walk you through it!)
Benefits of Healthier Alternatives
YIELD: 1 Loaf pan
3-4 Ripe Bananas
1 Cup Sugar
1/4 Cup Honey
1 1/4 Sticks Butter
2 tsp Baking Soda
1 tsp Vanilla Extract
1/2 Tsp Salt
1/2 Tsp Cinnamon
1/2 cup All-purpose Flour
1/2 cup Whole Wheat Flour
3 Tbs Flaxseed (in the batter) & 1 Tbs Flaxseed (to sprinkle on top)
1 Tbs Old- Fashion Oats (to sprinkle on top)
- Preheat your oven to 350° F.
- Grease and flour your loaf pan, and put it aside.
- In your blender add all your wet ingredients: sugar, honey, bananas, eggs and melted butter(if you do not have a blender, you can still do the same process in a bowl, with a whisk or hand mixer don’t worry!!).
- Blend until it is incorporated and smooth ( you might need to scrape the sides down to help the blender).
- Add the dry ingredients: Both Flours, cinnamon, baking soda, salt.
- Blend on high until well incorporated (You may need to scrape the sides down again to help the blender).
- Hand fold in the flaxseeds (I like the texture of the whole seed in the batter, if you prefer them blended you may do that too).
- Pour the batter in the load pan.
- Sprinkle the flaxseeds and oats on top of the batter.
- Bake on the middle rack at 350° F for 30-40 minutes. Rotate the pan at 20 minutes of baking(If your oven is really strong and your bread is darkening to quick, lower your oven to 325°F for the last 10-15 minutes). Test with a toothpick, when it comes out clean it is ready!
- Let banana bread sit for 30 minutes before cutting and serving.