I am on a banana kick.
Banana smoothies, banana muffins, PB & B sandwiches, grilled banana sundaes (I’ll share that later). Okay, I think you get the picture.
Well, all those are great if you are using fresh, bright yellow bananas. But if the summertime humidity is quickly changing them to mushy, brown bunches of fruit fly magnets on your counter, then banana bread’s your answer.
And if you notice your clothes are “shrinking” due to eating all those grilled banana sundaes, let that bunch turn brown and make some bread. Your short shorts will thank you.
Healthy Banana Flax Bread
recipe from Martha Stewart Whole Living magazine
1/2 c. whole wheat flour (white or regular)
3/4 c. all-purpose flour
1/4 c. golden flaxseed (ground)
1/2 c. light brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1 egg plus 1 egg white
2 Tbls. melted butter
1 1/2 tsp. pure vanilla
3/4 c. mashed ripe banana (about 2)
1/2 c. chopped walnuts
Sugar in the Raw for sprinkling on top (optional)
Preheat oven to 350. Spray or butter 1 regular sized loaf pan or 2 mini loaf pans.
Whisk flours and baking soda and baking powder together in a bowl and set aside. If you are using unsalted butter add a pinch of salt to the mix.
Mix egg and white together on medium for about 2 minutes then add vanilla, butter, brown sugar and banana and beat together. Slowly add the dry mixture and mix until combined. Mix in the walnuts and pour into prepared pans. Sprinkle with sugar for a bit of sparkle and crunch.
Cook for about 20 minutes or until a toothpick comes out slightly moist.
Let cool for a couple minutes then remove from pans to a cooling rack.
Enjoy plain or with a pat of butter or cream cheese.