Oh my, it has been a while! We are back and ready to go with cool new recipes. We have actually been cooking quite a bit lately, however we did not take / did not have the time to take pictures of all the food we cooked!
We have been visiting family and that does take up a lot of time. It was wonderful to see them. Today recipe is a slight adaptation (with a healthy twist) from smitten kitchen’s crackly banana bread recipe. Be sure to check out the original recipe! I would have to say that banana bread is no surprise for most Americans. It really is a delicious way to start off the day as breakfast, a healthy dessert or even as a snack.
- 4 over ripe bananas
- 1/2 cup (180 grams) of whole-wheat flour
- 1 egg
- 1/3 cup (80 ml) virgin olive oil
- 1/3 cup (80 ml) maple syrup
- 1/2 teaspoon (2.5 ml) vanilla extract
- 1 teaspoon (5 grams) baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- Pinch of salt
- 1 cup of walnuts
Preheat the oven to 175C (350F).
Oil (olive oil) a loaf pan. In a large bowl mash the bananas with a fork until smooth.
Add egg, olive oil, maple syrup, and vanilla extract. Stir.
Add baking soda, cinnamon, and salt. Stir. Add flour and stir until a homogeneous mixture is obtained. Add walnuts and stir.
Pour the mixture into the pre-oiled loaf pan and bake for 40-50 minutes until fork comes out clean.
Why this is good for me:
This is almost a sugar-free dessert. Walnuts are a good source of antioxidants, omega-3, minerals and vitamins.