Low Iodine Banana Bread
Ingredients
- 3 over ripened bananas
- 2 cups flour
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ⅓ cup vegetable oil
- 2 egg whites
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp non-iodized salt
- 1 tsp cinnamon
- Optional Brown sugar to top before baking
Instructions
- Start out by preheating your oven to 350°F.
- In a medium sized bowl, add flour, baking soda, baking powder, salt and cinnamon. Mix and set aside.
- In a large bowl, add peeled bananas and mash until smooth then add both sugars, oil, vanilla and egg whites. Mix until combined.
- Next, add dry ingredients carefully to wet ingredients and fold in until smooth and combined (folding adds in air to make bread less dense).
- Pour into a lightly grease 8x5 bread pan evenly.
- Let bread cool 10-15 minutes before cutting and serving.
- Can stay good for up to 4-5 days in an airtight container.
Optional: top with brown sugar for a crunchy top.
Toothpick should come out slightly moist when done baking, if completely dry it's over cooked