This banana bread has one missing ingredient...GUILT. No longer must you tear at pieces of the bread, fearing you may eat a whole slice. This one, ladies and gents, is skinny.
You can find the amazing recipe HERE.
The recipe was delicious, however, I have a couple notes to add. The bananas I used were hardly ripe, but I just popped them in the oven for some extra flavor and softness. This allows them to be sweeter and easier to mash, similar to how a ripened banana is. At 350 degrees for 6 minutes, the bananas were blackened and ready to go. However, I would recommend using ripe bananas if possible. This bread isn't as sweet as I would like it to be, which is why riper bananas would make a positive difference. I would also recommend adding an extra tablespoon of sugar, just for added sweetness.
Spice It Up
For fall, add pumpkin butter for a warm and festive touch
For winter, dip a slice in egg and toast it in a pan to make french toast. Top with a cranberry sauce and it's the perfect Christmas morning breakfast!
Add peanut butter and maple syrup for an everyday breakfast
Pour the mixture in muffin tins for an easy grab-and-go banana muffin
Add walnuts and/or dark chocolate chips for more texture
Now time to enjoy some banana bread––guilt free!
xoxo,
SKY