baking · Goodies · peanut butter · vegan · vegetarian

I’m Going BANANAS!

Kat

Hey you guys!

How’s your Christmas season been? I’ve had a blast! Christmas is a time for reflecting, a time for refining, and a time for baking!!! 😉  My family was in the mood for some of My Banana Nut Bread, so I went ahead and made some.

Banana Nut Bread

printer-friendly version

(sugar-and-oil-free)

Ingredients

  • 3-4 large ripe bananas
  • 1 cup applesauce
  • 1/3 cup water
  • 1 cup whole wheat flour
  • 1/3 cup ground flaxseed
  • 1 cup old-fashioned rolled oats (or oat flour)
  • 1TB baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sliced almonds or chopped walnuts
  • 1/2 Tbsp ground cinnamon
  • optional: a dash of each ground nutmeg, allspice and cloves

Directions:

Mash together the bananas, water, and applesauce until you get it all “puree-ed.”

(You can also do this step in a blender — I usually do that when I’m using frozen bananas.)

Mix in the flour, flax, and oats (if you blended up the wet ingredients, pour the wet mixture into a bowl and then mix in the flour, flax, and oats).

Add the baking powder, baking soda, salt, almonds, cinnamon, nutmeg, allspice and cloves.

Once combined….

…pour into a sprayed baking pan…

…level the batter with your spoon/spatula….

…and give it some “alone time” in a preheated 325*F (180 degree C) oven to develop all of those lovely flavors 😉 for about 40-50 minutes, or until the center bounces back when pressed and a toothpick comes out clean. Let cool in the pan.

(FYI, this Banana Nut Bread usually doesn’t make it to the “cool stage” at my house before it gets devoured 😉 ).

I love spreading my slice of Banana Bread with Smart Balance, but I especially love it with Peanut Butter…..Almond Butter — now you’re talking!! 😉 Spread a slice lovingly with your choice of topping (if you even have the patience to do that — otherwise, just dig in!) .

Freshly baked Banana Bread —  voilà!

Enjoy! Thanks for reading!

Question: Favorite kind of bread? Favorite add-in (raisins, dried cranberries, walnuts, etc)? I enjoy making pumpkin, sweet potato, apple, zucchini, and carrot breads.

Published by Kat

Welcome to Kat's Health Corner. You'll find easy, healthy recipes and simple tips to live a healthy lifestyle. Read my story and follow my journey as I become a mother, strive to live a healthy lifestyle, and continue to rely on the Lord.

33 thoughts on “I’m Going BANANAS!”

  1. Kathleen, love your blog and advice on recipes. The pictures are making my hungry. I will have to try them out. Will have to visit your blog often now! See you soon.

    Reply

  3. Hooray! I am so glad you posted this recipe. I was just eating some of the banana bread you made my mom and wishing I knew how to make it. Now I do! I love your blog so far, and I am extremely happy you made one! It will be excellent to keep up with you this way. I can’t wait to read more. 🙂

    Reply

    1. I’m glad you’re enjoying the banana bread. Have you tried it with peanut butter [I know –it’s your favorite 😉 ]?Whenever I eat banana bread, peanut butter is my #1 topping choice. Thanks so much! I love your blog too!

      Reply
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  19. Okay… A few questions:

    1. In your directions you use water but there is not water in the ingredients, or did I miss something?
    2. Would quick oatmeal work alright in this recipe as that is all we buy…?
    3. Could I replace the flaxseed with an equal amount of oatmeal or flour?
    4. I have seen pictures in other blog posts of zucchini bread others. Will you ever share those on your blog?

    Thanks for taking the time to answer my Q’s!!

    Reply

    1. Thank you for your comment!!:D

      1. Oh my gosh, I didn’t even notice that the water wasn’t listed on the ingredient list! I checked the printable version and it listed the water…. I wonder why it wasn’t on this one. There’s supposed to be 1/3 cup water (which I just added to the list). 🙂
      2. Quick oats will definitely work! The old fashioned rolled oats are the ones that we usually buy — so that’s what I use. But quick oats will absolutely work in place of the rolled.
      3. The flax acts as a binder for the bread. Since this banana bread uses no eggs, the flax adds to keep it together. You can replace the flax-seed with flour or more oats (if you do, you shouldn’t have to use all of the water), but if you have it, I’d use wheat germ, chia seeds, or even silken tofu (blended up really well) in place of the flax. If you make this with the oats or flour, try making them into muffins — they will probably bind together better that way than as the bread.
      4. Aww, I’ll share it for YOU! You are such a sweetie. The zucchini bread that I make for my mom isn’t vegan though, so I didn’t know if I should share it, since all of my recipes (with the exception of a couple) are vegan. It’s my mom’s favorite — she asks for it all of the time. She’ll bring home a bag of zucchini from the grocery store, and that’s my cue. 😉

      Reply

      1. Thanks for replying so quickly!

        I actually made this before your comment and after without the water because I have my recipes have a tendency to come out too gooey 🙂

        It turned out great both times. Can’t wait to see more of your recipes!

        Reply
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