Delicious spin on banana bread. Top with chocolate chips if you can't get enough chocolate. These would also be tasty as muffins.
|Category:||Bread Recipes Breakfast and Brunch Desserts and Cookies Fruits and Veggies|
|2 medium ripe bananas, mashed|
|1 egg, beaten|
|1/2 cup cane sugar|
|1/4 cup canola oil|
|1/4 cup cocoa powder, unsweetened|
|1 1/2 cup white flour, unfortified|
|1 1/2 teaspoons baking powder|
|1/4 teaspoon baking soda|
Bananas have been historically low in salicylates (0.34mg/kg Wood et al. 2011, 0mg/kg Swain et al. 1985, 0.05mg/kg Robertson & Karmode 1981), but have also tested as a medium-level salicylate (5.39mg/kg. Malakar et al. 2017, includes free plus bound salicylic acid).
I react to bananas when they are not ripe, and tolerate them much better if they are cooked. When eating them raw, I try to limit them to half a banana. Banana bread is one of my go-to ways I incorporate bananas into my diet.
I personally can't eat fortified flour with vitamin B's added, so I always use an unfortified wheat flour - usually Bob's Red Mill, Arrowhead, or King Arthur Mill.