|Gotta love that golden brown.|
My yummy banana bread recipe combines great taste, ease and a baked good you can feel good about eating. It has little saturated fat, and it’s a great value—you get a decent portion, and a great deal of pleasure, for the calories. Enhance with the addition of nuts or ground flax for omega 3’s and fiber, or a handful of chocolate chips (just because). It’s great either way. Trust me, I’ve made every possible combination over the years.
|Yes, I went for the added nuts! But it's great without, too.|
|Decent size, especially on this little plate, no?|
Ready to try a piece? Place it on a small plate, and microwave reheat. Sit at the table, in the kitchen or dining room, perhaps with a cup of tea or milk, and enjoy! Shut the TV, remove the newspaper (and the kids), and eat it with all your senses!
Easy-On-Your Conscience Banana Bread
|The more ripe the sweeter, allowing less added sugar.|
2 Tbsp unsalted butter
2 Tbsp olive or canola oil
¼ cup honey
¼ cup sugar
2 large eggs
3 large bananas, very ripe, almost rotten, mashed
1½ cups all-purpose flour
½ tsp baking soda
½ tsp salt
flax or chocolate chips, optional)
Preheat oven to 350 degrees.
Spray a bread pan (12 X 4 ½ X 2 ½) with an oil spray.
Combine the wet ingredients and blend thoroughly.
If mixing by hand, separately mix the dry ingredients.
Bake for 1 hour. Test for doneness using a toothpick or skewer (if it comes out wet, bake for another 5 mins and retest).
For those on meal plans, 1 slice counts as 2 grains and 1 fat serving.
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