What’s more delicious than smelling banana bread wafting through the house?
Nothing, am I right? The smell of fresh baked banana bread is intoxicating and inviting. Everyone knows something delicious is about to pop out of the oven.
I have been working on my banana muffin and banana bread recipe for a while. My muffins are a total hit with the kids because they are yummy, full of good things, and don’t have much sugar.
I wanted to translate that into a delicious that was also low in sugar but full of the good stuff.
There is also some room for modification with the recipe too. You can replace the peanut butter with any other nut butter or sun butter. You could also skip the nut butter entirely (but also eliminate the milk).
Banana bread likes to take time in the oven, at least 45 minutes. Not the best when you have kids who are super excited and have zero patience!
You could convert this to a muffin, but I recommend you head over to my muffin recipe as there are a few changes to make healthy cupcakes.
For the bread:
3 very ripe bananas mashed
1/2 cup room temp butter
1/2 cup milk (may not be needed if fruit/veggie are very moist)
1/3 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup instant oats
3 spoons hemp seed powder (optional)
1 tablespoons baking powder
½ teaspoon salt
1 ½ teaspoons cinnamon
½ cup chopped walnuts optional or 1/2 cup peanut butter
With a hand mixer, cream butter and sugar. Add bananas.
Mix all dry ingredients.
Mix dry ingredients and wet ingredients together. If the batter looks doughy or tough, add milk. You can add peanut butter (if you are doing so) at this point.
The batter should be a bit wet like cake batter but not very wet like pancake batter.
Spoon into a loaf pan and bake for 45 min- 1 hour at 325F. Loaf breads take a while. If you don’t have the time, you can put this into a muffin pan and bake for 15-20 minutes (be sure to spray the muffin tin).
Once out of the oven, let rest, and enjoy!