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.
Banana Bread Balls (Lowfat)
2 large eggs
¾ cup sugar
1 cup smashed ripe bananas (3 medium)
1/3 cup buttermilk (or skim)
1 tbsp vegetable oil
1 tbsp vanilla
1 ¾ cup all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
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. 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 in the microwave for less then a minute.
To make the loaf of bread – Preheat oven to 325°F. Lightly grease 8 ½ x 4 ½ x 2 ½ pan, dust with flour. Transfer batter to prepared pan. Bake bread until golden brown – about an hour.
To make muffins – Preheat oven to 375. Lightly grease and pour in batter. Bake until golden about 25 minutes.