Caramelized Banana Bread

I have a confession: I’m in love with bread. Especially banana bread that melts in your mouth and makes your stomach do a little happy dance.

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Banana bread has been part of my recipe repertoire since the beginning of my cooking career. And by career I mean baking for my friends in the comfort of my own home. After many batches of “recipe.com” banana bread, I decided to venture out and create my own version. I have been experimenting  in order to create the most perfect, moist (yes I went there), and sweet banana bread in the land, and I think I have finally achieved it.

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Unlike grandma’s banana bread, this recipe contains roasted bananas. Baking them in the oven brings out their natural caramelized sweetness, therefore yielding a sweeter batter without added sugar. My roasted banana bread is also given a protein boost from the greek yogurt. So eat this to get big. Banana bread=muscles. Just go with it.

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Caramelized Banana Bread

Yields 1 loaf or 12 muffins

Ingredients:

  • 2 bananas
  • 1 tbsp flax + 3 tbsp water
  • 1/2 cup oats ground into a flour
  • 1 cup whole wheat pastry flour
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 2/3 cup plain greek yogurt
  • 15 vanilla stevia drops*
  • 2 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 1/4 apple sauce (If your feeling ambitious use THIS recipe ☺)
  • 1/4 cup unsweetened vanilla almond milk
  • 1 sliced banana (for topping)

Instructions:

  1. Preheat oven to 400 F. Cut two bananas into large chunks and roast for 10-12 minutes or until golden brown. Knock down oven temperature to 350 F.
  2. Meanwhile, mix flax and water in a small bowl and set aside to gel.
  3. Mix ground oats, flour, baking soda, and baking powder in a large bowl. Set aside.
  4. Combine roasted banana chunks, greek yogurt, flax/water mixture, apple cider vinegar, apple sauce, stevia, vanilla extract, and almond milk in a bowl. Slowly mix into dry ingredients.
  5. Pour mixture into a parchment lined/sprayed loaf pan. Top with 1 sliced banana.
  6. Bake for 25-30 minutes or until a toothpick comes out clean.
  7. Eat immediatly or store leftovers in the fridge or freezer.

*maple syrup, honey, or coconut sugar can also be used to sweeten

Now tell me:

  • What is your go-to recipe?
  • Are you a banana bread fan?

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