If you are looking for a feel-good recipe, this one is a sure win. It is a healthier version, and hits the spot when you need a quick sugar fix. It serves extremely well as a grab-and-go breakfast or it can be toasted and had with tea. The possibilities are plentiful. It is a one bowl recipe, and isn’t that the best kind!! It is very forgiving if you would choose to experiment with it too. Usually with baking you have to follow the instructions to a tee, this recipe affords you the luxury to play around a little.
There are a few recipes that I hold a little closer to me than I do others, just because they bring back a moment of nostalgia. If you are the fanciful kind, and believe in making memories through food, this is the place to start.
** Substitutions are provided at the end of the recipe
- 1 cup banana, mashed (about 2 well ripened bananas)
- 1/2 cup brown sugar, packed (pressed into the cup measure till level)
- 2 Tbsp honey
- 1/2 cup olive oil, regular not extra virgin
- 2 eggs, room temperature
- 1/2 cup yogurt
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 1/2 cup finely ground almonds **
- 1 tsp baking soda
- 1/2 tsp salt
Preheat the oven to 350 °F. Coat a loaf pan with cooking spray and dust with flour. Dust off excess flour by holding the pan over the sink and tapping the bottom.
In a bowl mix together brown sugar and oil. Add in the eggs, honey, bananas, yogurt and vanilla. Mix the ingredients together till well combined.
Add the flour, ground almonds, baking soda and salt. Mix until ingredients are just incorporated. Pour into the greased loaf pan and cook for 50 – 55 minute. You will know the bread is cooked, when a skewer/knife inserted into the middle comes out clean. After you take the loaf out of the oven, make sure to let it cool for 15 minutes before taking it out of the pan, and cool completely before slicing.
SUBSTITUTIONS AND TIPS:
- Yogurt can be replaced by low-fat sour cream
- Brown sugar can be replaced with white, if unavailable, or with 3/4 cup honey.