5 Ingredient Banana Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup mashed bananas1 large egg1/3 cup of agave syrup 1 stick of unsalted butter1 3/4 cups of self rising flour
Saw this on Foodnetwork channel-tried it- it was very good. Only thing I did was increase the flour from 1 3/4 to 2 c. Makes 12 regular size muffins or 24 mini muffins.
Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper muffin liners. Peel the bananas add to a large bowl. Add the agave syrup and mash the bananas with a fork until very liquefied but still a little lumpy. Melt the butter in a small saucepan over medium heat. Cook, stirring occasionally, until the milk solids have turned a nutty golden brown. To the brown butter, add about 1 cup of the mashed banana mixture and whisk to combine. Cook for a few more minutes until a darker golden color is achieved. Add to the remaining mashed banana mixture and whisk to combine, then whisk in the egg. Fold in the flour, in 2 batches, with a rubber spatula, until just combined; do not over mix. With an ice cream scoop, evenly divide the batter among the muffin tin cups.
Bake in the center of the oven until golden brown and the tops spring back when pressed, about 25 minutes. Cool for 5 minutes in the pan, then transfer the muffins to a rack to cool completely. Serve warm or at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user TAVIASGRANNIE.
Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper muffin liners. Peel the bananas add to a large bowl. Add the agave syrup and mash the bananas with a fork until very liquefied but still a little lumpy. Melt the butter in a small saucepan over medium heat. Cook, stirring occasionally, until the milk solids have turned a nutty golden brown. To the brown butter, add about 1 cup of the mashed banana mixture and whisk to combine. Cook for a few more minutes until a darker golden color is achieved. Add to the remaining mashed banana mixture and whisk to combine, then whisk in the egg. Fold in the flour, in 2 batches, with a rubber spatula, until just combined; do not over mix. With an ice cream scoop, evenly divide the batter among the muffin tin cups.
Bake in the center of the oven until golden brown and the tops spring back when pressed, about 25 minutes. Cool for 5 minutes in the pan, then transfer the muffins to a rack to cool completely. Serve warm or at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user TAVIASGRANNIE.
Nutritional Info Amount Per Serving
- Calories: 150.6
- Total Fat: 1.0 g
- Cholesterol: 23.4 mg
- Sodium: 7.8 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 1.5 g
- Protein: 4.2 g
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