140 calories, 0.5g fat, 267mg sodium, 31g carbs, 3.75g fiber, 7g sugars, 5g protein
The recipe: http://www.hungry-girl.com/newsletters/raw/947
Our air conditioner broke last Thursday (and has yet to be fixed!), so it has been VERY hot in our house for the past several days. We are doing our best to keep everything cool with fans and a portable swamp cooler, but there's only so much we can do with it being in the high 90's outside. That being said, my bananas went from being barely ripe at all to being overripe and brown within two days time. I had 8 bananas that I had to figure out what to do with. Time to make some more banana bread!
This time I tried out HG's more standard banana bread, which I enjoyed just about as much as I did the Banana Split Bread that I made not too long ago. This recipe was similar to the Banana Split Bread, just without the strawberry filling and chocolate chips. It was also made with mostly whole wheat flour, which gave it a hearty, dense feel to it. Using the whole wheat flour also makes it more filling, so I am able to make it through the morning with just a slice of banana bread and a piece of fruit for breakfast.
I did have to cook the banana bread in my toaster oven this time, though. I was not about to heat up the house any more by using the oven! It was still nice and moist, but the top came out a little darker than I had anticipated. I was just glad it came out good at all, since the toaster oven usually bakes everything a little too hot.
So, if you have ripe bananas that you need to use up, either this recipe or the banana split bread recipe are good options.