So…what to do with those three overripe bananas you have laying around??
Make them into banana bread, of course! This recipe is adapted from a one out of an old cookbook from the 80s that my mom cracks open occasionally, called The Athlete’s Kitchen. It is surprisingly low in sugar and fat (only 2 tablespoons vegetable oil and 1/4-1/2 cup white sugar). The secret? More bananas! Most banana bread recipes call for only two whole, ripe bananas, while this one calls for three. The extra fruit adds moisture and natural sweetness, negating the need for more oil, butter, or sugar.
The recipe right out of the book is my solid go-to for a basic loaf, which I sometimes spruce up with vanilla, cinnamon, and maybe even some chocolate chips. This time around, I decided to make a more wholesome bread for breakfast or a healthy snack. I decided to sub out some of the white flour for quick oats (fiber, woo!), and rely on cinnamon and vanilla for my main calorie-free flavor components. Additionally, I experimented by switching out the white sugar for honey. While honey is not any healthier than sugar (click the links to view their nutrient contents), it tends to be sweeter and have a unique taste, making it much more palatable to only use 1/4 cup of it. The bread turned out delicious! Between me, my four roommates, and my athlete boyfriend, the whole loaf was gone by the next evening. Check it out.
First, preheat your oven to 350 degrees F. After mashing your three ripe bananas in a large bowl, add 1 egg, 2 tablespoons vegetable oil, 1/4 cup milk, a splash of vanilla, and 1/4 cup honey. Mix well.
Next, mix in 1 tsp salt and 1 tsp baking powder. Then, gently fold in 1 cup quick oats, 1/2 cup flour, and 2 good shakes of cinnamon. If the batter looks a bit soupy, add a tablespoon or two of flour, but not too much! The oats will soak up a lot of moisture as they heat up in the oven.
Spray a loaf pan with cooking spray and pour the batter in evenly.
Bake for 35-40 minutes, or until a toothpick or knife comes out clean when you poke the center of the loaf. It should be a beautiful golden brown.
Enjoy a few slices for breakfast on the go, or drizzle with honey and savor it with a scoop of your favorite yogurt…and a mug of coffee, of course–stay caffeinated, friends.
Wholesome Banana Oat Bread
Just the right amount of sweet.
- 3 ripe bananas
- 1 egg
- 2 Tablespoons vegetable oil
- Splash vanilla
- 1/4 cup milk
- 1/4 cup honey
- 1 tsp salt
- 1 tsp baking powder
- 1 cup quick oats
- 1/2 cup flour
- 2 good shakes cinnamon
- Preheat oven to 350 F. Grease a loaf pan with cooking spray.
- Peel bananas and mash in a large bowl.
- Add egg, vegetable oil, milk, vanilla, and honey to the bowl. Mix well.
- Add salt and baking powder, mix well.
- Gently fold in oats, flour, and cinnamon. Add a tablespoon or two of flour if the batter looks too soupy.
- Pour the batter evenly into the loaf pan. Bake 35-40 min or until a toothpick inserted into the center comes out clean. The loaf should be golden brown.
- Set aside to cool. Serve by itself or with honey or yogurt.