In the immortal words of Scooby Doo, “Ruh-roh, Raggy.”
Rewind for a second. A few years ago, my friend Isabelle surrendered the banana bread she had worked hard to perfect while her husband was serving our country overseas. And perfect it she did. Good gracious, that stuff is addictive.
But it also has a whole stick of butter and a good bit of added sugar. Perfect for dessert. Maybe not as perfect for breakfast. That’s where my tinkering came in.
If you want the original recipe, you’re going to have to ask Isabelle. That doesn’t mean I won’t gladly give you the remix she inspired. These muffins won’t disappoint.
Better for You Banana Bread
1/4 cup softened butter
1/4 cup flax meal
1/4 cup loosely packed brown sugar
1/4 cup raw agave nectar
1/4 cup stevia in the raw
1 large egg
1 teaspoon vanilla
1/2 cup Greek yogurt
4 small overripe bananas mashed (for 1 cup)
1 cup brown rice flour
1 cup rolled oats, ground into flour (for 1 scant cup)
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
Optional chopped almonds to stir in or sprinkle on top
*In a small bowl, mix the rice flour, oats, baking powder, cinnamon and salt. Set aside.
*In a large bowl, cream together the butter, brown sugar, agave and stevia. Add in the egg and incorporate thoroughly. Now blend in the vanilla and Greek yogurt. Finally, add the banana and blend.
*Add in the flour mixture in three batches, blending thoroughly each time.
*Pour batter into a greased 12-muffin tray, filling each cup about 3/4 full.
*Bake at 350 for 21-25 minutes.