Healthy Banana Bread

I had some bananas that were borderline black… gross. I know. But I hate wasting food so I thought, guess we are making banana bread! This recipe does not include any sugar, so if you like super sweet banana bread, you probably wont be a huge fan of this recipe. But I like the sugar alternatives that I put in here like honey and vanilla extract which still gives it a hint of sweetness. Can’t knock it till you try it right? I will say, it is the most moist bread I have ever made. Odd word, I know, but we are talking about banana bread, so we can use that awkward word haha.

Ingredients:

• 3 super ripe bananas
• 1/3 cup honey
• 1/4 cup olive oil
• 1/2 tablespoon vanilla extract
• 1 large egg (Preferably at room temp)
• 1/4 cup unsweetened almond milk (or whatever milk choice you like)
• 1 3/4 cup flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3/4 cup chopped walnuts. (1/2 cup in batter and 1/4 on top)

Instructions:

• Preheat oven to 350*F. You can either make a banana bread loaf or muffins – whichever you prefer. Instructions and ingredients are the same
• Mix together mashed bananas, honey, egg, vanilla, olive oil and milk until well combined
• Add in flour, baking soda, cinnamon and salt and fold together. Don’t over mix or use an electronic mixer. Just fold the dry ingredients into the wet until well combined.
• Fold in 1/2 cup of chopped walnuts
• Divide batter into muffin cups if doing muffins, or pour into the bread baking dish. I lined my bread dish with parchment paper to make clean up easier. Strongly suggest muffin cups if doing muffins! Cleaning muffin tins stinks otherwise!
• Bake for 20-25 minutes or until a toothpick comes out clean
• Cool bread or muffins for a few minutes and then move to wire rack to finish cooling.
• Enjoy within the next 3-4 days. I store mine on the counter with seran wrap over it – but the loaf never makes it 4 days in my house haha.

Enjoy!