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The main reason I really love this skinny banana bread recipe (besides the obvious fact that it has way less sugar and fat than any traditional banana bread recipes) is that it has FOUR large bananas mashed into it.

Most recipes have 2 or 3, max. I love extra banana flavor it gives the bread, and it makes the bread really moist.

I like to use really, really ripe bananas. Like, so ripe that the skin is black, and my husband is begging me to remove them from our kitchen counter :-). The riper the banana, the sweeter it is, the easier it is to mash, and the more sweetness it adds to the bread.
Ingredients
  • 4 bananas , about 1 ⅓ cups, mashed
  • 1 large egg
  • 1 Tablespoon vanilla extract
  • 3 Tablespoons light brown sugar
  • 2 Tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour (white or white-whole wheat)
  • 2 Tablespoons unsalted butter , melted
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