When bananas get a little brown to eat out of the peel, simply pop them in the freezer to save for making banana bread (or smoothies!). You can freeze them in the peel or peeled in a freezer bag. By using whole grains, healthy fats and less sugar, banana bread is a treat you can feel good about eating regularly, for breakfast, snack or dessert. Consider doubling this recipe, but cook as two separate loaves. You can save one in the freezer or share it with a friend!
Yield: 1 loaf
1/3 cup olive oil
1/3 cup maple syrup or brown sugar
1/3 cup plain yogurt
1 cup mashed ripe banana
¼ cup flaxseeds (whole or ground)
½ cup rolled oats
1 cup whole grain flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup pecans or walnuts, chopped (optional)
Preheat the oven to 350F. Grease a 9 x 5-inch loaf pan. Whisk olive oil and syrup or sugar in a large mixing bowl. Add eggs and whisk well. Stir in the yogurt and mashed banana. In a blender, grind flaxseeds and oats into a flour. Add flour, soda, powder and salt and blend for a few seconds. Pour this mixture into the egg and banana bowl and stir until just combined.
Spread the batter evenly in the prepared pan then bake for approximately 60 minutes until a toothpick inserted comes out clean. Remove from oven and cool on a rack for 15 minutes before removing from pan and cooling completely. Slice and serve or freeze whole.
Recipe by Nicole Fetterly, RD