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Even HEALTHIER Banana Bread

I had three really ripe bananas that either needed to be used today or get thrown out. I preheated the oven and then realized that I used our last two eggs for Brooklyn’s lunch. I didn’t feel like going to the commissary just for eggs, so I scrounged around in the cupboards for a substitute and came across my girls’ pureed sweet potatoes baby food. I figured if I was throwing these bananas out anyway, it wouldn’t hurt to try a new recipe and just throw it out if it tasted horrible. Thankfully, it tastes awesome!

This is a revision to THIS banana bread recipe I posted earlier:

Ingredients: 

1 1/2 cups wheat flour

1/2 cup all purpose white flour

1 tsp. baking soda

1/4 tsp. salt

1/4 cup light butter

1/8 cup organic fat free vanilla yogurt

3/4 cup pure cane brown sugar

1 (2.5 oz) container Organic Sweet Potatoes baby food

3 large bananas, mashed

*optional add-ins: semi-sweet chocolate chips or nuts

Preheat oven to 350 degrees. Grease the bread pan (I used a bundt pan this time.) Combine flour, baking soda and salt in a bowl. Mix and set aside. 

Beat butter, yogurt, and brown sugar in a large mixing bowl with an electric mixer until very smooth. Add baby food. Stir in mashed bananas and beat until blended well. Add flour mixture to banana mixture and stir until all is moistened. Transfer to the bread pan or muffin tin. 

Bake in preheated oven for 35-40 minutes for bundt pan, around 15-17 minutes for muffins. They are done when a toothpick comes out clean. Let cool just a few minutes. 

It’s so good and a healthier option! I just may bake with pureed baby foods more often!

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