I buy bananas almost every week, but unfortunately, I only like them during a certain phase: That pretty yellowish green stage. (i.e. Numbers 3 and mostly 4 below!)
Once they start getting yellow and worse, brown spots begin to appear, I’m done. Once they hit this point, I just let them go. I let them ripen until they are almost black. And, then I transform them into bread!
The verdict: SO DELISH! Very different from my sweet cake bread, but very delicious and very filling. The simplicity of ingredients allowed the bananas and vanilla to shine as the standout flavors… and frankly, I loved the nutritional results! Try this one!
Healthy Banana Bread with Flaxseed
2 Tbsp. unsalted butter, melted
1/2 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup ground flaxseed
3/4 tsp. coarse salt
3/4 tsp. baking powder
1/2 tsp. baking soda
1 large egg, plus 1 large egg white
1/2 cup packed light brown sugar
1 1/2 tsp. pure vanilla extract
3/4 cup mashed very ripe bananas, about 2
1. Preheat oven to 350 degrees. Spray your loaf pans with Pam for baking. Note: I used three mini loaf pans; however, one large loaf pan can be substituted.
2. In a bowl, whisk together both flours, flaxseed, salt, baking powder, and baking soda.
3. With an electric mixer on medium-low speed, beat whole egg and egg white until thoroughly combined.
4. Add melted butter, sugar, vanilla, and bananas, and mix until combined.
5. Add the flour mixture and mix on low-speed just until incorporated.
6. Pour batter in prepared pan.
7. Bake until golden brown, and a tester inserted into the center comes out clean, about 23 minutes for small loaf pans and 35 minutes for a large pan. Cool slightly in pan on a wire rack before turning out onto rack to cool completely, top side up. The bread can be wrapped tightly in plastic and kept at room temperature for up to 4 days.
Per 1/3 mini loaf:
CAL 161; CARB 23g; FAT 3g; PROT 4g; FIB 2g; WW Points Plus: 4