Ever since we got the VitaMix, there is one food that our house is 100% guaranteed to have on hand. Any guesses? Bananas, in various stages of ripening. You see, my sweet little grandma Baria taught me from an early age the beauty of a ripe banana. Pop it in the freezer and then pop it in your smoothies to give it sweetness without adding sugar and thickness without adding ice cream. Yum.
But this post is not about smoothies. My grandma Baria also makes a mean Banana Bread, a recipe passed down from her own mother who was a professional chef. It is so delicious and I was happy to find this healthier version of banana bread in my Clean Eating Magazine.
- Olive oil cooking spray
- 1 ripe banana, mashed
- 3/4 cup ground flaxseed meal
- 2 egg whites
- 1/3 cup agave nectar or raw honey
- 1 cup 1% buttermilk
- 1 tsp baking soda
- 1/2 tsp sea salt
- 3/4 cup whole-wheat flour
- 3/4 cup spelt flour
- 1 tsp orange rind, grated
- 1 cup blueberries
- 1/2 cup unsalted walnuts, chopped
Preheat oven to 375°F. Spray a nonstick loaf pan with cooking spray. In a large bowl, stir together banana, flaxseed, egg whites, agave and buttermilk. In a separate bowl, mix baking soda, salt, flours and orange rind. Combine dry ingredients into banana mixture. Gently fold in blueberries and walnuts. Pour mixture into loaf pan and bake for 45 minutes. Serves 10 slices.
NUTRITION: Calories: 200/Fat: 6 g/Carbs: 33 g/ Fiber: 6 g/Sugars: 13 g/Protein: 8 g