Kitchen Sink Banana Bread
Print recipe
| Serves | 8 |
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Total time | Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 55 minutes |
| Meal type | Bread, Breakfast, Dessert |
Hearty oil-free banana bread full of random ingredients found around the kitchen. Everything but the kitchen sink.
Ingredients
- 1 + 1/2 cup white whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 egg
- 2 Large bananas (mashed)
- 1/2 Large avocado (mashed)
- 1/4 cup pumpkin puree
- 1/4 cup brown sugar (tightly packed)
- 1 teaspoon vanilla
- 2 tablespoons chia seeds
Directions
| Step 1 | |
| Grease two mini bread loaf pans (or one standard size bread pan) and preheat the oven to 350 degrees. | |
| Step 2 | |
| In a small bowl, mix together the flour, salt and baking soda. | |
| Step 3 | |
| In a large bowl, combine the bananas, avocados, pumpkin puree, brown sugar, egg, chia seeds and vanilla and mix until smooth. | |
| Step 4 | |
| Add the dry ingredients to the wet and fold in until just combined. | |
| Step 5 | |
| Pour the batter in to the loaf pan(s), top with banana slices if desired, and bake for 35-55 minutes. The bread is done when an inserted toothpick comes out clean. | |
| Step 6 | |
| Allow to cool. Or just devour it straight from the pan like I did. | |
