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Don’t try to kid yourself – when you order ‘Banana Bread’ at a cafe, it is not ‘bread’ – it is cake. So just as you wouldn’t consider cake as a healthy choice for breakfast – neither is ‘Banana Bread’. However, there are healthier alternatives that you can easily make yourself. The following is a one-bowl recipe that I have been making for runners for years. It is a really flexible recipe – you can make it into muffins, and add in everything from nuts to raspberries to chocolate chips – whatever you enjoy (and/or want to use up!)
This recipe is best made with overripe bananas. You know, the kinds that are almost black. I freeze them when they get this way – just put them in the freezer as is (no need to peel) and defrost in the microwave when you want to make this recipe.
- 3 large ripe bananas, mashed
- 1 egg
- 2 Tablespoons oil
- 1/3 – 1/2 cup sugar (as desired – or even less!)
- 1/4 cup milk
- 1 1/2 cups self-raising flour (you can substitute all or part of this flour for other flours)
- Nonstick cooking spray
Preheat oven to 350 degrees F. In a large bowl, combine the first 5 ingredients. Beat well, then add the self-raising flour; stir only about 20 seconds or just until moistened – you don’t want to overbeat.
Pour into a loaf pan coated with cooking spray. Bake for approximately 45 minutes, or until a toothpick inserted near the middle comes out clean.