I love eating Banana Bread and so does my sister Caitlin. When she requested a recipe for healthier Banana Bread, I had to deliver! Banana Bread is always something I seem to have the ingredients to whip up a quick batch and I bet you do too! When your bananas are starting to turn brown, throw them in your freezer and you will have them ready to go next time you want a banana bread fix. I dont love how much extra fat and not so good things are in banana bread that really aren’t needed. Since bananas are a natural binder, you dont need a lot of extra fat. I think peanut butter and bananas are pretty much a food marriage from the Gods, but if you aren’t nuts for peanuts, feel free to use another type of nut butter! I make this recipe into muffins because I find that it is so much more satisfying to eat a whole muffin rather than a thin slice of bread. It is also much easier to just eat one this way, and it’s very portable, but feel free to make this into a loaf it will take about an hour to bake, just wait until golden brown and a toothpick comes out clean.
Enjoy this skinnier banana bread, it is soooo good!
½ cup Brown Sugar
½ cup Peanut Butter
1 cup Quick Cooking Oats
1 cup All Purpose Flour
1 tsp Baking Soda
¼ tsp Salt
3 Bananas, over ripe and mashed
1 medium Zucchini, shredded
1 Whole Egg
2 egg whites
1 tsp Vanilla
¼ cup Almond Milk
1/4 cup Peanut Butter or Chocolate Chips, I like a mix of the two.
Mix your Oats, Flour, Baking Soda, and Salt in a bowl and set aside.
In a mixer, cream the Brown Sugar with the Peanut Butter until well incorporated.
Mix in your Bananas and mix until the whole mixture is creamy and satiny.
Add in your Eggs and Vanilla.
Slowly add in your dry ingredients just until mixed together.
Slowly add in your 1/4 cup of Almond Milk just until the mix is fully incorporated and liquid.
Mix in your shredded Zucchini and Chocolate or Peanut Butter Chips.
– Add in shredded carrot for added nutrition and flavour!
-If you microwave your Bananas for a a minute or so to defrost, they come out perfectly for baking. Use a potato masher to mush them up to perfect consistency!
-Use an ice cream scoop to measure out your muffins, they end up all come out the same size and it’s easier to get in the tin!
Bake at 350 Degrees for 20-22 minutes, flipping halfway through, or until golden brown and your toothpick comes out clean.
Makes 18-20 muffins.