Banana bread has always been one of my favorite treats for as long as I can remember. I could eat it every single day. It’s easy to make, it uses basic pantry staples that I always keep on hand, and it’s a sweet my whole family can always agree on. Plus it makes a great dessert to bring to any get-together because who doesn’t love it? The only drawback is that more often than not it’s packed with sugar and butter, which I personally think is fine in moderation, but if you want to enjoy it more often this a great recipe to use.
Skinny Banana Bread
Try this one out, you’ll hardly notice much difference between this and your classic banana bread recipe. My husband said he couldn’t even tell the difference and my kids totally loved it! It’s worth trying at least because what have you got to lose, those overripe, generously speckled bananas might end up in the garbage anyway right? Don’t waste those flavors and put them to good use with this delicious and moist, light banana bread! Now, if you still need some sweetness, feel free to add chocolate chips, pure maple syrup, or honey. If you like nuts, stir some walnuts, pecans, peanut butter, or almonds into the batter as you add dry ingredients to wet ingredients. (Use a low setting if you use a hand mixer.) I have seen some bakers make this gluten-free by using almond flour, while others use whole grain, regular whole wheat flour, or white whole wheat flour to make it even more healthy. Spoon your batter from a large mixing bowl into a muffin tin to make this recipe into healthy banana muffins for breakfast and on-the-go snacks. I like to wrap slices or muffins in aluminum foil or plastic wrap and store them in the freezer for meal prep. This banana bread is best served warm, but room temperature has a delicious taste, too!
