Banana Bread is a great way to use up the endless supply of brown bananas on the counter or from the freezer – just allow them to defrost for 20 minutes and squeeze out excess liquid before adding to recipe.
Traditional Banana Bread recipes call for 1/2 cup of oil or butter and up to 1 cup of sugar with white flour, and while the bananas may make it sound healthy, the white flour makes it more of a yummy treat than a healthy snack.
I’ve tried to cut some sugar and oil here, but the health benefits come from what I’ve added rather than whats been taken away! This recipe includes all sorts of fibre boosting ingredients not to mention protein from the oats and chia seeds and some omega 3s from flax. The best part? The kids still think it tastes like a yummy treat.
Make for a quick breakfast on the go or cut into think slices and include in school lunches. If you want to makes a few loaves in advance and store in the freezer for school or camp lunch snacks, let the Banana Bread cool completely and then slice and layer in a freezer container with wax paper separating the layers.
Healthy Oatmeal Banana Bread
Beat with mixer:
1 large egg
4 tbsp egg whites
1/2 cup packed brown, raw or agave sugar
1/3 cup oil
1 1/2 mashed bananas (3 large)
1/2 cup apple sauce
1 cup regular oats
1/2 cup milk
add to egg mix above, beat well
1 1/2 cup whole wheat flour
1/4 cup oat bran
1/4 cup ground flax (or Omega Crunch Cinnamon Shelled Flax)
1 tbsp chia seeds and/or hemp seeds
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
add to egg mix above, beat until moist
Add in 1/2 cup of chocolate chips if desired and spoon batter into a greased 9×5 loaf pan. Bake at 350 degrees for 1 hour, 10 mins or until a knife comes out clean. Cool 10 mins on wire rack before removing and cool completely before slicing and storing.