This is a moist banana bread recipe that I make fairly often with leftover, very ripe bananas.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into prepared pan.
Bake until a toothpick inserted in the center of the loaf comes out clean, 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.
Per Serving: 218 calories; protein 4.4g; carbohydrates 29.4g; fat 10.5g; cholesterol 31mg; sodium 215.3mg.
Eat healthy breakfast to start the day has become a fabulous habit. It’s a best way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and gives me energy to take on the morning. The sweetness is more vilified as the evil of all disease, but fruit is also loaded with fibre, which is great for your stomach system and helps keep you feeling full longer, and not want likely grab a snack out of the vending machine before break .
Making fruit a at 7.00 clock habit is easy . Simply put the sweetness in your refrigerator next to the milk or on the bench next to your grain pan , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.