Ingredients
The Basic Banana Bread
- 2 large, very ripe Bananas
- 0.75 cup, packed Light Brown Sugar
- 2 Tablespoons Olive Oil
- 2 Tablespoons Greek Yogurt
- 2 Eggs
- 1.5 cups Unbleached Flour
- 0.5 cup Almond Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Salt
Add Some Seeds
- 0.5 cup Black Sesame Seeds
- 0.5 cup Flax SeedsI use semi-ground
Directions
Don’t you loooove coming home from a trip and see that the spinach in the fridge has wilted, all dairy products have expired and the bananas are brown and mushy?
Well, I do….not the spinach and expired dairy products part….but those brown, super sweet and soft bananas means I am making banana bread!
If you have been following my blog for a bit, you will know that I always try to enhance the nutritional value of any good ‘ol comfort food recipe.
Banana bread is a fun way to make it your own and experiment with seeds, nuts, or spices that you have in your pantry.
Steps
1 Done | Preheat OvenPreheat the oven to 400F and grease a non-stick loaf tin. I used olive oil and added parchment paper to easily lift the bread out once it is baked. |
2 Done | Mix Dry IngredientsIn a large bowl, combine all of the dry ingredients: flours, sugar, seeds, salt and baking powder. Mix well with a whisk and set aside. You can use any seeds or nuts you like! |
3 Done | Mix Wet IngredientsIn another bowl, add the mashed bananas, zest & juice of the lemon, olive oil, greek yogurt, and eggs. Mix well with a whisk or electric mixer. |
4 Done | Combine Wet & DryCombine the dry with a wet ingredients using a spatula. Spoon the mixture into the loaf pan and decorate as you like! I halved a banana and added it to the top. |
5 Done | Time To BakeBake the banana bread for 40-50 minutes or until a toothpick comes out clean. Allow the bread to cool before lifting out of the loaf pan and slicing. This banana bread is great with jams, jellies, nutella and even greek yogurt! |
