Nourished Kids: Banana Bread
If you don’t know what to do with your over ripe bananas, here is the perfect recipe for you and the little ones in your life! This banana bread is the perfect combination of natural sweetness and nutrition. Feel free to use any add-in you’d like such as walnuts, chocolate chips, or even dried fruit. Little hands love this delicious bread!
(This recipe was loosely adapted from www.cookieandkate.com)
- 3 Tbsp. coconut oil (melted)
- 1/2 cup apple sauce
- 1/3 cup maple syrup
- 2 eggs
- 2 overly ripe bananas
- 1/4 cup almond milk or other desired milk
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1 3/4 cups whole wheat flour OR gluten free flour blend
- 1/3 cup mix-in’s such as chocolate chips, walnuts, etc.
- Preheat oven to 325°F and grease a 9×5 inch loaf pan.
- Combine all wet ingredients in a small bowl, and combine all dry ingredients in a large bowl. Save the mix-in’s to stir in at the end.
- Pour the wet ingredients into the dry, folding until just mixed. Fold in the mix-in’s at the end.
- Pour batter into the greased loaf pan and bake at 325°F until a toothpick inserted comes out clean, about an hour.
- Let cool for 10 minutes in the loaf pan and then place on a cooling rack.
- This bread freezes well or can be kept at room temperature for a few days.
Megan Huard, Chef RD and Stefanie Gates, chef are regular contributors to our blog and culinary advisors for PreviMedica. They enjoy developing recipes and creating cooking videos to share with our readers, as well as working one-on-one with our clients to teach them valuable cooking skills. You can learn more about them here and here.