Banana Bread. So timeless, yet so exciting.
My mom loves banana bread. She always made it when I was a kid and the idea of mashing up a banana and baking it into a loaf of bread was so strange to me. Maybe it was because I always associated bread with sandwiches and burgers, not with fruit.
However, being the little mini foodie I was, I tried it. And, needless to say, I loved it. I think my nose became accustomed to the warm, cinnamon-y smell it gave off while it baked. I’d come running out of my room, take a peek in the oven, and stand in the kitchen until the timer finally beeped.
And it’s been my favorite ever since.
But, as I grew up, I realized that if I want to eat this like, every day, which I do, (who wouldn’t?) I’d have to fix up the recipe and make it (for lack of better words) healthy.
I’ve tried about 10 different healthy banana bread recipes, and I’ve finally come up with my own.
Hard work pays off, kids.
I’m pretty sure this recipe is Paleo-approved, but don’t count on that.
All I know is it passed my tests.
Flavor (like mom’s): check
Banana - Moisture (like mom’s): check
Fluffiness (like real-people bread): check
Ability-To-Be-Paired-With-Peanut-Butter (duh): check, check, check.
Makes about 6 donuts**
2 ripe bananas
1/3 cup agave (or honey, or some other natural sweetener you have on hand)***
1/4 cup applesauce
1/2 tsp. xanthan gum
1 flax egg
1 tsp vanilla
1 tsp cinnamon
¾ cup oat flour
¼ cup almond flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
walnuts, chocolate chips, shredded coconut, whatever else you want
1. Preheat oven to 400 degrees F and grease donut pan with coconut oil.
2. Stir the baking powder and baking soda into the applesauce. Set aside.
3. Combine bananas, agave, and vanilla in a large bowl. Add the applesauce mixture, and stir until combined.
4. In a separate bowl, combine dry ingredients and pour into wet. Mix until just combined.
5. Spoon into greased donut pan and bake for 13-15 minutes, until toothpick comes out mostly clean.
** My recipe made 6 donuts and 2 muffins. You can make a loaf of bread, but you’ll have to adjust the baking time. In fact, you can bake this recipe in whatever pan you want, but keep in mind, the smaller the pan portions, the shorter the baking time.
*** If you don't have agave, you can use 1/2 cup of raw turbanado sugar, too! Both work well :)
Did you try the new recipe? Let me know what you think!