Hi there!
It’s Tasty Tuesday!!
Make sure you head over to Lena’s page to check out all the yumminess! She’s featuring a recipe today – Quinoa Stuffed Squash from Welcome to Mommyhood. Holy decadent deliciousness!! You’re definitely going to want to be putting THAT on your table! Don’t forget to invite me over for dinner. *wink wink nudge nudge*
So, the other day, my sailor mentioned that he had a hankering for some banana bread.
Well, you know what? Me too! Apparently, I just needed the thought to bring out the craving. mmmm…..banana bread……
So I made some!
But, I didn’t want it to be super heavy and laden with butter and oils.
Because, no one likes to feel guilty eating banana bread. It’s supposed to be healthy, right? I mean, it’s made from BANANAS!
I didn’t want it be be boring either.
Nobody likes boring banana bread. It just gets moldy instead of getting eaten.
So, I fiddled around a little with some ingredients and I came up with a winner!
It’s dense without being heavy, pretty much guilt free, and delicious – everything banana bread should be and more.
I made it on Sunday and we’re already down to less than half a loaf.
That may or may not have something to do with the fact that my sailor and I both have jobs outside of the home… not anywhere near the bread box….
Eat it as is, slather it with peanut butter, eat it straight out the pan with a fork, or whatever floats your boat….
Just don’t burn your fingers.
Banana Oatmeal Bread
makes 12 decent slices
3 bananas, mashed
1/2 avocado, mashed
1/2 cup raw honey
1/3 cup nonfat plain Greek yogurt
1 egg
1 teaspoon pure vanilla extract
1 1/2 cup whole wheat flour
1 cup old-fashioned oats
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
pinch salt
1 teaspoon ground cinnamon
1. Preheat oven to 375 degrees. Spray loaf pan with non-stick spray.
2. In small bowl, whisk together flour, oats, baking powder, baking soda, salt, and cinnamon.
3. In large mixer bowl fitted with paddle attachment, combine mashed bananas, avocado, honey, greek yogurt, egg, and vanilla until well blended. Slowly incorporate dry ingredients into wet until combined. Do not overbeat.
4. Pour into prepared pan and bake for 60-70 minutes, or until toothpick inserted in the center comes out clean. Let cool in pan 10 minutes before turning out onto cooling rack.
Nutritional information (per the Spark People site) per slice:
Calories 172; Fat 2.5g; Carbohydrates 35.4g (fiber 4.1g, sugar 14.8g), Protein 4.5g
– jennifer
A Hungry Runner 