After perusing Pinterest and other blogs, I finally decided to put my blackened bananas to good use. I modeled my recipe off Julie of Peanut Butter Finger’s Banana Bread Mini Loaf recipe, with a few minor changes. It looks thin, but don’t judge this bread by its thickness – it was delish.
The bread ended up being not too sweet, hearty, and the perfect snack.
While it wasn’t the best banana bread I have made by any means (healthy-ish versions tend not to hold up to my high standards for full fat, full calorie bread), it was a nice thing to come home to after a long day.
It may have been gone in two days….
Sweets just don’t last in my house!
– 1 and 1/4 c. all purpose flour
– 1/4 c. brown sugar
– 2 packets Stevia (or sweetener of choice)
– 2 ripe bananas
– 1/2 tsp. baking soda
– 1 tsp. cinnamon (I love me some cinnamon)
– 1 tsp. vanilla extract
– dash o’ salt
– 1 tbsp. chia seeds
– 1 full egg
– 1/4 c. vegetable oil
– Preheat oven to 325 degrees
– Spray loaf pan with nonstick spray
– Beat together brown sugar, Stevia, egg, oil and vanilla extract in a bowl
– Once mixture is combined, beat in bananas
– In a separate bowl, combine flours, baking soda, cinnamon and salt
– Slowly mix flour mixture into sugar mixture
– Mix in chia seeds (these little suckers tend to get STICKY – watch out!)
– Pour batter into loaf pan
– Bake for approximately 30-40 minutes, until the loaf looks golden brown (and your entire house smells of delicious bread)
– Let is cool, then EAT EAT EAT it (its delicious with peanut butter, butter, or jam – or my new obsession, Earth Balance Coconut and Peanut Spread)