My kids love it for breakfast, and it's a great way to get rid of those over ripe banana's. You may love it enough though to run to the store to see if they have any ripe ones on sale!
Out of banana's? Easy swap it out for apple sauce and you have apple bread!
This recipe was one of the first things I ever mad from 100 days of real food's recipe index. I love her recipes, so make sure to check her page out. Banana bread has a bonus, it's like aroma therapy for your house that half the neighborhood will enjoy! Mmmm...I need to finish typing this so I can have some.....
I have found that sometimes these kinds of breads get heavy, so I started to sift my flour, and other dry ingredients together.
It's an improvement in the texture. Just make sure you fold in the wet ingredients, don't just dump and mix as it will totally take away from the air and lightness you've added to the dry ingredients by sifting.
So let's get started!
Breakfast Banana Bread
adapted from 100 days of real food
2 and 1/4 cup of Whole Wheat flour (I use King Aurthur White Whole Wheat Flour)
3/4 tsp of baking soda
1/4 tsp salt
1/2 tsp of cinnamon
3 ripe banana's mashed
1/4 cup of vanilla yogurt (please try not to do low fat!)
1/4 cup of honey or maple syrup
2 eggs
1/3 cup of oil (I used grape seed oil, you could use coconut oil, or butter)
1 tsp vanilla
-Preheat oven to 350 and grease a loaf pan
-Sift flour, baking soda, salt, and cinnamon together
-In a separate bowl mix all of your wet ingredients together
-Fold the wet ingredients into the flour mix until blended (but try not to over mix or it will get tough)
-Bake for between 40-50 min. Check it at 40 with a knife or or longer skewer if it comes out clean it's done, if not bake for another 5 min's and check again :)
-Let cool for a good 15 min's or more and then turn out the loaf on a plate to finish cooling and enjoy!
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