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Banana Bread (Video)

Stop Food Waste Blog

Banana Bread (Video)

Oct 29, 2024

Stop Food Waste Blog

A surprising twist in this delicious banana bread recipe makes it extra nutritious.

Banana bread is a timeless treat that is quick and easy to make. This recipe uses the whole banana to make it moist and flavorful.  Keeping the banana peel provides an excellent source of dietary fiber, which is an important nutrient. Bananas are also an excellent source of potassium, an important mineral. Potassium helps support normal blood pressure and muscles to contract. 

This quick and easy recipe is great for bananas that may have some unflattering brown spots and are too ripe. If you want some crunch and extra nutrients top banana bread with some nuts or mix in some cinnamon for some extra flavoring before baking.


Banana Bread

INGREDIENTS

  • 3 medium ripe bananas 
  • 2 large eggs
  • 3/4 large eggs 
  • 1/4 cup yogurt 
  • 2 cups whole wheat flour
  • 1teaspoon baking soda
  • 1/2 teaspoon kosher salt 
  • 1 teaspoon vanilla extract (optional)
  • 2/3 cup protein trail mix (optional)

INSTRUCTIONS

  1. Preheat the oven to 350F.
  2. Wash the banana with the outer peels. Pinch or cut off the stem and hard end of each banana and discard. Puree the whole bananas with the peel on in a food processor. Some tiny brown bits will remain and that is okay. 
  3. Mix the wet ingredients: in a large bowl or in the food processor, whisk the eggs. Add the banana puree, apple sauce, yogurt, and vanilla extract. Whisk until smooth and fully combined. 
  4. Mix the dry ingredients: in a medium bowl, whisk the flour, baking soda and salt.
  5. Mix the wet and dry ingredients together well, until blended with no streaks of dry flour.
  6. Add the protein trail mix or your choice of nut (optional).
  7. Add the batter into a baking pan and bake for 30 min to 1 hour 15 minutes until a knife through the center comes out clean. Enjoy!

About Fernanda:

Fernanda is a Bilingual Registered Dietitian at Project Open Hand. She studied Nutritional Sciences at Cornell University in Ithaca, NY, and completed her Dietetic Internship at the Brigham and Women’s Hospital in Boston, MA. She loves teaching clients about nutrition recommendations for their diagnoses and is involved in the sustainability working group at POH with the goal of becoming more environmentally friendly. In her free time, she enjoys running through trails, sharing delicious meals with loved ones and reading fiction books.


More recipes, cooking tips, and videos from Project Open Hand to help reduce wasted food:


Project Open Hand is a Chef Partner of the Stop Food Waste campaign. Since 1985, Bay Area nonprofit Project Open Hand has provided meals with love to older adults, adults living with disabilities, and people living with complex, chronic health conditions. Learn more at www.openhand.org