Meg’s 2-Minute Banana Bread
I created this recipe for an article I wrote on healthy breakfasts, and it was a hit dish in my kids’ cooking classes. Full of fibre, protein and omega-3 fats, with no added sugar, it also makes a great snack or dessert. (I
always sometimes add a few chocolate chips to the batter when making this for dessert. Banana chocolate chip bread, anyone?)
- 4 Tbs quick oats
- 2 Tbs ground flaxseed (use golden flax—not dark brown—for a lighter taste)
- ½- 1 tsp cinnamon
- ¼ tsp baking powder
- 2 egg whites (4 Tbs liquid egg whites) or 1 egg
- ¼ cup mashed ripe banana (½ medium banana)
- ¼ tsp vanilla or almond extract, optional
Spray a microwave-safe ramekin, small dish or coffee mug with cooking spray. Add ingredients; mix thoroughly. Microwave on high 90 seconds. To remove bread, invert dish/mug over a plate. Enjoy plain, or slice in half and spread with nut butter or cream cheese. Serves 1.
Per serving: 232 calories, 8 g fat (1 g sat, 0 g trans), 107 mg sodium, 8 g fibre, 8 g sugar, 13 g protein
- Substitute unsweetened applesauce or canned pumpkin for banana; add stevia to taste.
- For a chocolate version, add 1 Tbs cocoa or carob powder and omit 1 Tbs flaxseed.
- Add a few chopped walnuts or raisins to batter.
- Substitute 2 Tbs oats, oat bran or wheat bran for flaxseed.
- You can also bake this in a regular oven (about 15 minutes at 350F).