These might be famous by now. Finnegan loves these little bread balls and has even requested them to be served as his birthday treat at school. They are peanut free and perfectly sized for any snack. We usually have them as a breakfast, but I have sent them as a lunch as well. Use bananas that are past their prime for eating. When the bananas start turning brown, I peel them and toss them in a bag and put in the freezer.

This recipe is just a banana bread recipe, but I make them in my cakeball maker. This could easily be made as a loaf or muffins as well. The baking directions for the loaf is below.

Edit – December 2024 – I make this all of the time still. We don’t make them into cakeballs anymore, as the kids are teenagers. However we usually have a large bag of muffins in the freezer for breakfasts.

Banana Bread (Lowfat)

2 large eggs
¾ cup sugar
1 cup smashed ripe bananas (3 medium)
1/3 cup milk
1 tbsp vegetable oil
1 tsp vanilla
1 ¾ cup all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1/4 cup chocolate chips (optional)

Bet eggs & sugar in a bowl for about 5 minutes. Mix mashed bananas, milk, oil and vanilla. Add flour, baking powder, baking soda, and salt over mixture. Beat until blended.

To make the loaf of bread – Preheat oven to 350°F. Lightly grease a loaf pan. Transfer batter to prepared pan. Bake bread until golden brown – about an hour.

To make muffins – Preheat oven to 375°F. Lightly grease and pour in batter. Bake until golden about 25 minutes

If making cakeballs – Heat cakeball maker and spray with cooking spray. Add about 1 tbsp of batter to each hole and allow to cook for 4 minutes per batch.

These freeze really well. I freeze in a plastic bag and heat up desired amount of muffins in the microwave.