|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 1g||5%|
|Total Sugars 16g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ghee is a type of clarified butter that is heated and reduced. It’s an important ingredient to know if you are cooking for someone who is lactose intolerant. It can last for months, unrefrigerated, though you would want to try and use it up within 9 months… which shouldn’t be hard, since you can substitute it for butter or any cooking oil on a 1:1 ratio.
And because it’s kept at room temperature, it’s always softened and spreadable, great for last minute baking urges and for having on hand in the pantry.
3 bananas, very ripe
1/3 cup ghee
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup dark chocolate chips, optional
Steps to Make It
Gather the ingredients.
Preheat the oven to 350 F. Grease a 9x5–inch loaf pan, or spray with cooking spray.
Place the bananas in a large mixing bowl and mash them with a fork. Add the ghee and sugar to the bananas, and beat with a fork or an electric mixer until smooth. Beat in the eggs and vanilla.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the flour mixture to the banana mixture, on low speed with the mixer (or using a rubber spatula or fork) just until well-incorporated, but do not overmix, which will yield a tough banana bread. Scrape the ghee banana bread batter into the prepared loaf pan.
Bake for about 50 to 55 minutes until a wooden skewer or a sharp knife inserted in the center comes out clean.
Cool in the pan on a wire rack for 10 minutes, then turn out of the pan and finish cooling upright on the wire rack.
Serve and enjoy!
- You can also make these as muffins, and they will make about 14 regular muffins. Reduce the cooking time to about 25 minutes. Cool in the pan for about 10 minutes, then turn them out onto a wire rack to finish cooling.
- Ghee is commonly used in South Asian and Arabic cuisines, especially India. You can also make your own ghee to use.