Banana is such a versatile fruit. It's great on its own and it's also great in yogurt, smoothie, baked goods, etc.
When bananas get too ripe and the skin starts to turn dark... that's the perfect time for baking banana breads. Yes, we sometimes intentionally leave the bananas for a while so we can bake this banana cake!
• 3 medium ripe bananas
• ½ cup light brown sugar
• ¼ cup vegetable oil
• 2 tsp pure vanilla extract
• ¼ cup almond milk
• 2 cup unbleached all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• 2 tbsp. chopped hazelnuts
1. Preheat the oven to 350F. Spray a 9"×5" loaf pan with nonstick spray.
2. In a large mixing bowl, mash the bananas (don't mash them completely and leave some little chunks!).
3. Add brown sugar, vegetable oil, pure vanilla extract, and almond milk. Whisk to incorporate.
4. Sift in the flour, baking soda, cinnamon, and salt. Add chopped hazelnuts and mix with a wooden spoon.
5. Transfer the batter to your prepared pan, and top with some extra banana slices.
6. Bake for about 45 minutes, then cover with foil and bake for another 10-15 minutes, until a toothpick inserted in the center comes out with just a couple crumbs.
One medium ripe banana is about 110 calories and provides about 450 mg potassium. Potassium is involved in various body functions like heart beat and muscle contraction. Potassium is also important for keeping the fluid balance in the body - when the body is low in potassium and has too much sodium, it can lead to high blood pressure.
In addition to potassium, bananas are also a source of vitamin B6, fiber, magnesium, vitamin C, and manganese.
Harvard T.H. Chan School of Public Health. The Nutrition Source: Bananas. Accessed: Sep 20, 2018. https://www.hsph.harvard.edu/nutritionsource/food-features/bananas/