I buy bananas almost every week, but unfortunately I only like them at a certain stage: that pretty yellow-green stage. (i.e. number 3 and mostly 4 at the bottom!)

Once they start turning yellow and, worse, brown spots appear, I’m done. Once they got to that point, I just let them go. I let them ripen until they are almost black. And then I turn them into bread!

My usual Banana Bread requires milk, oil and lots of sugar. It tastes deliciously like cake, but we both know it’s anything but healthy. I discovered this healthier version from b-squared and decided to try it with two very dead looking bananas that were sitting on my counter.

The verdict: SO DELICIOUS! Very different from my sweet cake bread, but very tasty and very filling. The simplicity of the ingredients allowed the bananas and vanilla to stand out as standout flavors… and honestly, I was amazed at the nutritional results! Try these!

Healthy banana bread with flax seeds

Out of Martha Stewart’s Power Foods

For 9 people

INGREDIENTS

2 TBSP. unsalted butter, melted

1/2 cup whole wheat flour

3/4 cup all-purpose flour

1/4 cup ground flaxseed

3/4 tsp. Coarse salt

3/4 tsp. baking powder

1/2 tsp. baking powder

1 large egg, plus 1 large egg white

1/2 cup light brown sugar

1 1/2 tsp. pure vanilla extract

3/4 cup mashed very ripe bananas, about 2

INSTRUCTIONS

1. Preheat oven to 350 degrees. Spray your baking loaf pans with Pam. Note: I used three mini loaf pans; However, a large loaf pan can also be used.

2. Mix both types of flour, linseed, salt, baking powder and baking soda in a bowl.

3. Using an electric mixer on medium-low speed, beat whole eggs and egg whites until well combined.

4. Add melted butter, sugar, vanilla and bananas and stir until well combined.

5. Add the flour mixture and mix on low speed until incorporated.

6. Pour the batter into the prepared pan.

7. Bake the cake until it is golden brown and a pastry inserted in the center comes out clean. For small loaf pans it takes about 23 minutes and for a large loaf pan it takes about 35 minutes. Allow to cool slightly in the tin on a wire rack before turning out onto the rack, top side up, to cool completely. The bread can be wrapped tightly in plastic and stored at room temperature for up to 4 days.

Per 1/3 mini bread:

CAL 161; Carbohydrates 23g; FAT 3g; SAT FAT 1 g; PROT 4g; FIB 2g; SUG 14g;

WW points+: 4; WW Smart Points: 6