“Health-Nut” Banana Bread

Is it just me, or does every household have a pile of rotting bananas on the kitchen counter at all times? Someone tell me why I keep buying bananas. They have a very small window of opportunity for eating. We only like them when they’re pure yellow, with no green and no brown spots. For that reason I’m always on the lookout for new ways to use them up (without gaining twenty pounds).

I discovered the original recipe for this bread about a month ago and I’ve made it three times since then. I love that it’s relatively low in sugar and has no added fat in the preparation. The zucchini and bananas keep this bread incredibly moist and flavorful. You will never miss the butter or oil.

I also love how adaptable this recipe is. Since my kids are averse to anything “healthy”, I sneak in extra nutrients with the shredded carrots and ground flax seed. Chopped nuts give it a hearty crunch and dark chocolate chips take it to a whole ‘nother level. The one time I used chocolate chips the entire loaf was demolished before it even had time to cool off!

Ingredients:

• 3/4 cup all-purpose flour
• 3/4 cup white whole wheat flour
• 1/4 cup ground flax seed meal (or increase whole wheat flour to 1 cup)
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 eggs
• 1/4 cup honey
• 2 medium rotten bananas
• 1/2 cup brown sugar
• 1 teaspoon vanilla
• 1 medium zucchini, shredded
• 1 large carrot, shredded

choose one or two optional add-ins:

• 1/4 - 1/2 cup chopped nuts (I used 1/4 cup pecans)
• 1/2 cup chocolate chips
• 1/2 cup golden raisins

Preheat oven to 350 degrees F and spray a 9×5 inch loaf pan with cooking spray (an 8×4 pan would also work but you’ll have to extend the cooking time).

In a medium mixing bowl, whisk together the first seven dry ingredients. In a separate bowl, beat together the eggs, bananas, brown sugar, and vanilla until smooth. Stir in the dry ingredients until just combined. Fold in the zucchini, carrots and optional add-ins.

Bake in the prepared pan for about 50-55 minutes or until a toothpick inserted into the center comes out clean. Try not to slice it warm like I always do.
Adapted from Cinnamon Girl Recipes which is a great food blog. You should check it out.

This recipe is featured on Real Food Wednesday