Impatient but Healthier Banana Bread
Any Banana Bread recipe will tell you that you need “Overripe” bananas. I hate waiting that long, that could take an entire day or multiple days and I’m impatient. If you are lucky, you will find the ripe banana section at your store so that you can purchase bananas that are already well on their way to over-ripeness before you start blogging about the quick recipe you just made with non-ripe bananas, however, these are not always available or easy to find based on my personal experience. So I tried experimenting with my banana bread recipe, combining my impatience with healthier ideas. Low n behold, it worked.
Impatient & Healthier…
Banana Bread
1/2 stick butter (down from 1 whole stick)
1⁄2 cup sugar (down from 1 cup)
4 medium bananas
1/2 tsp almond extract
1 tsp baking powder
3/4 tsp baking soda
1 1⁄2 cups old fashioned oats, blended into flour consistency ( or use AP Flour)
1⁄4 tsp salt
1⁄2 tsp cinnamon
1⁄4 tsp nutmeg
* Optional: 1 cup chopped walnuts
Preparation
- Melt the butter, one more thing I don’t like to wait around on is butter coming to room temperature!
- Preheat oven to 350* F
- Prep your loaf pan – I used the butter’s wax paper to lightly grease the pan, you can use nonstick spray if desired
- In a large bowl, mix the butter and sugar. Add almond extract
- In another bowl, mix all dry ingredients (baking powder, baking soda, oat flour, salt, cinnamon, and nutmeg)
- Peel bananas and place in (yet) another bowl. Beat the bananas until they are almost liquid like consistency…I used my hand-mixer but a potato masher also works well
- Add the blended bananas and the dry ingredient mixture to the butter sugar mixture
- Mix well but do not overmix!
- Pour into your loaf pan
- Bake for approximately 60 minutes
