Health & Soul, Inc.

I don't know about you, but I always seem to overestimate my banana consumption and end up with a few brown, overripe bananas on my countertop by week's end.  Lucky for me, I know these are the best kind for baking, so I'm always looking for a good recipe to make the most of my banana mush.  Not so lucky, the best banana bread I've ever made also came with a cup full of sugar and few sticks of butter.  It's definitely a give and take, and this recipe is no different, but I enjoyed it enough that I definitely will make it again, and contains ingredients that you likely already have sitting about the house.



Ingredients:

2 very ripe bananas
2 eggs
1/3 cup coconut oil or olive oil
1/3 cup honey or syrup
1/3 cup almond milk
1 tsp vanilla extract
1 cup whole wheat flour
Any add-ins you desire (I used chocolate chips but you could add also add nuts, raisins, etc.)


Mix all of the ingredients and pour into a greased cake pan.
Bake at 350 degrees for 45 minutes to an hour.  Just until you see the edges starting to brown.

Additionally, if you're looking to really step your "fit mom" fuel, I recommend adding a scoop of IdealFit Multi-Purpose Protein.  It's awesome because it literally has NO taste, so you can mix it into whatever you're making without fear of taste interference.