Posted by: bakingwithizzie | June 19, 2010

Izzie’s Banana Bread

I love banana bread.  Izzie loves banana bread too.  It’s one of the few things she’ll eat.  So I’ve been playing around with ingredients trying to fit everything healthy I can into her banana bread.

Ingredients you’ll need.  The only thing missing here is the vanilla yogurt.  Izzie was holding it hostage.

Closer picture of the honey I used.  I love this honey.  It’s delicious.  It’s raw.  It’s unfiltered.  It’s made in Michigan.  When I visit my parents in West Michigan I always make a stop at this great place called Anne’s Health Food Store.  I love everything they carry.  Anne’s organic spices/herbs are amazing and I always leave with some of her dried fruit (She uses cane sugar, Yum!)  She also has a spot in the back where she makes awesome smoothies.

Izzie used her new whisk from GiGi.

Whisking, whisking, whisking…This is after about 10 minutes of whisking.

I love Avocado.  It’s so versatile.

If everyone ate an Avocado the world would be a better place.




(Usually I throw the bananas, yogurt and vanilla all in together, but Izzie was in charge and she wanted to add each one by itself:)

These strawberries look beautiful.  Did I mention I also love strawberries?  So does Izzie.  It’s one of two fruits I can get her to eat without disguising it.

Dry Ingredients

“That looks good.”

Time to bake

It smells amazing.

I let it cool in the pan for about 15 minutes before flipping it out.

The addition of strawberries made this bread oh-so-delicious!


Here’s the recipe…Enjoy!

Izzie’s Banana Bread


1 3/4 cups all-purpose flour, whole wheat flour or a blend of both (I’m all about giving ya choices:)

1/4 cup ground flax seed

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup of organic honey

*2 eggs

1/2 cup mashed avocado

3 1/2 bananas, very ripe, mashed

2 tablespoons vanilla yogurt or sour cream

1 teaspoon pure vanilla extract

Set oven to 325 degrees F.  Line the bottom of two loaf pans with parchment paper or spray with non stick cooking spray

In a medium bowl sift together the flour, ground flax seed, baking soda, baking powder, cinnamon and salt.  Set aside.

Beat honey and eggs with a hand mixer for five minutes.  If using a whisk, beat for about 10 minutes.  Since we’re using honey instead of sugar it’s not going to get too fluffy but it will turn light in color and texture. *if omitting eggs, beat honey and avocado until smooth.

Stir in mashed avocados.  Add mashed bananas, yogurt, and vanilla.  Fold in dry ingredients.  Pour into loaf pans and bake for about 50-60 minutes or until a toothpick inserted in the center comes out clean.  *Honey will cause the top to brown more quickly so after 30 minutes cover the bread loosely with a foil tent.

Leave the loaves in the pans for about 15 minutes before flipping them out.  Let the loaves completely cool on a rack.

A few notes:

  • Reducing the oven temp to 325 degrees prevents the top from browning too fast.
  • I use a blended all-purpose/whole wheat flour mix
  • I like using organic honey.  Feel free to try different flavors and strengths.
  • Other things you can add to compliment the banana flavor are mashed strawberries, raspberries (my favorite), or grated zucchini.   Be sure to reduce the amount of bananas if adding one of these.  I have used 3 bananas and 3/4-1 cup mashed strawberries or raspberries, but you can make your own adjustments.
  • *Eggs act as a binder and gives the bread more fluff:)  However, in this recipe there are other ingredients, such as the ground flax seed, that act as a binder so by omitting the eggs you end up with a delicious bread that is slightly more dense and doesn’t rise quite as much.



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