I love bananas! And I love making banana bread as they get slightly more ripe! This is one of my favorite recipes that I make on the weekends often! And what can be better than changing the recipe a bit to make it healthier!
My secret of getting a great taste without the “too healthy” “whole wheaty” feeling is: keep it simple but add more bananas and double the vanilla extract!
You may be thinking, what does a recipe have to do with a music education site. And you would be correct! However, I think cooking with your child can be a great way to develop relationship with them as well as to fit in…HW and practice while waiting for the treats to bake. Cooking is also a big part of me so I thought I’d put a recipe or two on this blog. Try it out! The recipe is very easy, healthier, kid proof and it turns out delicious every time!
1 2/3 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
3/4 cup brown sugar
1/2 cup olive oil
4 bananas very ripe, mashed
2 tablespoons vanilla extract
4 full spoons of nonfat yoghurt
1/2 cup walnuts, cut in small pieces (optional)
A handful of sliced almonds
Preheat oven to 350 degrees.
Mix dry ingredients in a bowl. Add the wet ingredients. Add the mashed bananas last. If you decide to add nuts, you may adjust/add just a bit more yoghurt or oil to keep it moist. Grease a loaf pan. Poor the mixture into the pan. Bake for 60 minutes(may vary depending on oven). Sprinkle the sliced almonds on top of the bread. Let cool before cutting.