It’s so easy, so good, and is a perfect breakfast or snack to share with the kids.
– Unsalted butter – Mashed very ripe bananas – Eggs – All purpose and whole wheat flour – Sugar – Baking soda – Cinnamon, vanilla, and salt
Preheat the oven to 350 degrees F and grease a 9×5-inch loaf pan with nonstick spray. Add the butter, bananas, eggs, and vanilla to a large bowl. Stir to combine.
Stir in the flours, sugar, baking soda, cinnamon and salt. Using half and half of each flour adds some extra nutrition but keeps the bread light and fluffy.
Pour batter into the prepared pan and smooth the top with a spatula so it’s even. Bake for 55-60 minutes.
Bake until golden brown and a cake tester inserted into the center comes out cleanly. Cool in the pan for 5 minutes, then remove from pan and let cool on a wire rack completely.
Slice and serve. Spread on some all fruit jam, a thin smear of nut butter, or cream cheese if desired.
Store any leftovers, once fully cooled, wrapped in plastic wrap and stored in an airtight container at room temperature for 3 days or in the fridge for 5 days.
Click the link below to see the full recipe, more tips and possible dietary replacements.