Instructions. Preheat oven to 350 degrees F and line 9″ x 5″ loaf pan with parchment paper or spray with cooking spray. Set aside. In a large bowl, mash bananas with a fork. Add egg, oil, maple syrup, vanilla extract, cinnamon, baking powder, baking soda, salt and whisk until everything is dissolved well.
Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, sugar, walnuts, baking powder, baking soda, cinnamon, nutmeg and
Basically, you mash your bananas (four of them for max banana goodness), then add in the sugars (half granulated sugar and then half dark brown sugar for a bit of flavah) and the oil. Beat in the eggs then stir in the vanilla (a must!). Then, just sift your dry ingredients over the top. Step 3: Add wet ingredients to the mashed bananas: eggs, melted coconut oil, vanilla and maple syrup. Stir together. Step 4: In a separate bowl mix together the oats, spelt flour and all other dry ingredients. Step 5: Add dry ingredients to wet and stir gently to combine with a spatula. Don’t overmix the dough.
Preheat oven to 350 degrees F and line a 9×5 inch loaf pan with parchment paper. In a medium mixing bowl, mash the bananas using a fork or potato masher. Add the egg, applesauce, vanilla, and stevia (optional) and stir to combine. Set aside.

You can watch the short video for visual instructions. Preheat the oven to 360 degrees F (180 degrees C) and line an 8-inch baking pan with parchment paper. Add all dry ingredients (except the chocolate) to a large bowl and mix with a spoon. In a different bowl, mash the bananas really well (e.g. with a fork).

Preheat the oven to 350 degrees F. Spray a 9-inch loaf pan with non-stick food spray. OPTION: add a piece of parchment paper to the prepared pan overhanging the sides for easier removal after baking. Mix the dry ingredients in a large mixing bowl: flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Instructions. Preheat the oven to 180C/350F and grease and line a 7 x 4-inch baking pan with parchment paper and set aside. In a large mixing bowl, combine the bananas and condensed milk and whisk together, until combined. Gently stir through the flour and mix well, until fully incorporated.
5 Whisk the melted butter, brown sugar, eggs, and vanilla into the bananas until well blended. 6 Switch to a large rubber spatula, scrape the sides and bottom of the bowl, and then add the dry ingredients in three parts, stirring until the flour disappears and the batter is smooth. Fold in the nuts and chocolate chips.

Grease a loaf pan and set aside. In a high speed blender or food processor, add all your ingredients and blend until a smooth batter remains. Fold through the chocolate chips, if using them. Pour the batter into the greased loaf pan. Bake the bread for 35-40 minutes, or until a skewer comes out mostly clean.

Instructions. Preheat oven to 350°F and line a 9×5″ bread pan with parchment paper or lightly coat it with oil. Mix the flaxseed meal with the water and stir well. Set aside to thicken, about 15 minutes. In a large bowl, add the oat flour, baking soda, baking powder, salt, cinnamon, and nuts if using.

Banana bread contains lots of calories, carbohydrates, and sugar. These are all things that you need to consume in moderation. So banana bread has healthy ingredients, but it also has ingredients that aren’t so healthy. It’s fine to eat it as a snack, but you need to exercise moderation when doing so.

Store: Keep in a cool dry place for 2 days, then refrigerate in an airtight container for up to 2 more days. Freeze: Bake and cool completely. Place in a zip top gallon size plastic bag, let out as much air as possible and freeze for up to 3 months.
Banana-Chocolate Chip Pancakes. This healthy whole-grain buttermilk pancake recipe adds mini-chocolate chips and mashed banana to the 100% whole-wheat flour base. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the whole-wheat flour with cornmeal, oats and/or buckwheat flour.
Add all dry ingredients. Mix only until dry ingredients are incorporated. Fold in walnuts (reserve 1/4 to 1/2 cup to sprinkle on top of loaves). Line 4 mini loaf pans with parchment paper or spray with non-stick spray. Pour 1 to 1 1/4 cups batter into each pan.
In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. In a small bowl, whisk eggs, bananas and oil. Stir into dry ingredients just until moistened. Fold in carrots and pecans. Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 55-65 minutes. .