Alright, not to toot my own horn but…….
*Somehow* this recipe turned out perfect after the first trial. And guess what?! It has NO ADDED SUGAR. God bless, I don’t need any more sugar in my life.
I came home after taking my microbio lab exam and wanted nothing more than some comfort food. My roommate had a couple ripe bananas that she saved for me as a contribution to All Hails The Kale! She recommended that I use them for a banana bread recipe.
I was far too busy studying for my microbio exam Monday and lab exam today to test out banana bread recipes. By the time I actually ended up making this recipe, the bananas were completely brown – like, basically black. BUT – that’s the secret to making a dank banana bread. Ripe bananas add a sweet taste and moist texture.
Another fun fact – antioxidant levels increase as the banana ages. Ripe bananas are also easier to digest and will reduce bloating. ( I’m talking to you, @bikinibod )
Some people are concerned about eating ripe bananas because of the high sugar content. This recipe was created with ingredients to balance blood sugar levels. Protein powder and peanut butter were included to slow digestion and therefore, moderate any spike in blood glucose that may result from eating a ripe banana.
~ it all comes back to science ~
Anyways, I can confidently say that this banana bread recipe satisfied my strong desire for comfort food. Back to back exams in the summer require some comfort food. It says it in the syllabus…
Don’t worry, an exam isn’t a pre-rec for this banana mug bread.
Recipe:
1 T flaxseed + 2.5 T water
1 ripe banana
1 scoop vanilla protein powder
1 egg white
small handful of walnuts
1 T coconut oil
splash of vanilla extract
1 packet of stevia
cinnamon
optional : peanut butter & dark choco
Directions
Mix flaxseed and warm water in a small bowl – allow to sit for 3 minutes ( this will serve to add structure to the bread, flaxseed is a common vegan egg substitute ). Mash banana in a small bowl and mix in protein powder, egg white, walnuts, melted coconut oil, vanilla extract, cinnamon, and stevia ( optional : dark choco ). Mix in flaxseed mixture. Spray mug with baking spray. Add small bowl mixture into mug and microwave for 3 minutes. Top with peanut butter and dig in!!
** Take note: use a large mug to avoid overflow. Watch and occasionally pause the microwave to make sure that the bread isn’t overflowing. I checked after 1 minute then every 30 seconds. **
This recipe has Bucky the Badger’s approval, what do you think?!
xx hails