Needed: Overripe Banana Recipes!

Breakfast-Worthy Banana Bread
Recipe from “Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living” by Alisa Fleming (yours truly!)

This Recipe is Vegan, Dairy-Free, Egg-Free, Soy-Free, Sugar-Free and Optional Nut-Free

“Going out on a limb, I created a banana bread recipe that is completely void of added sugar of any kind, relying solely on the extra-ripe bananas for their natural sweetness. What resulted was a mildly sweet loaf of bread that my entire family adores. It is perfect for breakfast, and won’t leave you face down on your keyboard by 10am. Feel free to make this bread the night before, allowing the banana flavor to infuse and giving the bread time to take on some moisture. If you do prefer a bit of a sweeter loaf, add a bit of sweetener with the wet ingredients.” – [Yes, I just quoted myself]

1/2 Cup Unsweetened Milk Alternative of Choice
2 Tablespoons Ground Flaxseed
2 Cups Whole Grain Spelt Flour or Whole Wheat Flour
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1-1/2 Teaspoons Baking Soda
1/4 Teaspoon Salt
1/4 Cup Grapeseed or Coconut Oil
1 Teaspoon Vanilla Extract
3 to 4 Medium-Sized, Very (Very) Ripe Bananas, Mashed (about 1-1/2 to 2 cups mashed)*
1/2 Cup Nuts, Dried Fruit, or Other Add-ins (optional)

Preheat your oven to 350ºF (175ºC) and grease a 9×5-inch loaf pan. In a large mixing bowl combine the milk alternative and flaxseed and set aside. In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside. Returning to your mixing bowl, blend in the oil, vanilla, and bananas until well mixed. Stir in the dry ingredients by hand, being careful not to over-mix; a few lumps are okay. Gently fold in the nuts, fruit, or any other add-ins, if using. Spread the batter into your prepared loaf pan, and bake for 30 to 35 minutes, or until the top is browned and resilient to the touch. Allow the bread to cool in the pan for 10 to 15 minutes before removing it to a wire rack to cool completely.

Mini-Loaf Option: The loaf pictured above is actually a mini-loaf. This recipe will make four mini loaves, baked at 350º for about 22 to 25 minutes. I topped the loaves with some sliced almonds just before popping them in the oven and subbed the vanilla extract with 3/4 teaspoon almond extract for a slightly almond vibe.

* I prefer to use a full 2 cups of banana for the deepest flavor and a very moist bread, but using 1/2 cup less will allow the bread to rise a bit more.

Yields 10 to 12 servings

Per 12 servings without nuts
Calories145
Carbs 21
Fat 6
Protien 4
Sugar5
Sodium 156
For whole Loaf without nuts
Calories1738
Carbs257
Fats69
Protien43
Sugars63
Sodium1877

ohsheglows.com - This woman LOVES her overripe bananas!

You can also do the 1 minute flax seed muffin
just use the banana for the egg and oil

http://www.myfitnesspal.com/topics/show/204389-1-minute-flax-muffins

You can put them in the freezer as is and save them for another time.
I put mine in pancake batter for the kids.

bump

I freeze them too so I can add them to protein shakes and such.

Pumpkin/Banana Protein Bread 9 serves 149 cals 13/20/1

150g Flour/Pancake Mix (both work)
1 Egg
2 White
125ml skim Milk
300g Pumpkin
80g Banana
80g apple sauce
8g Sf/FF banana Pudding
1tspn Splenda
1tspn Cinnamon
1tspn nutmeg
1tspn Baking Powder
80g Vanilla Whey

Topping
200ml low fat yoghurt
1tspn unsweetened gelatine
8g sf/ff banana pudding

Bake 180c for 30 minutes