A sweet dish filled with vitamins and minerals, this banana bread may be your next homecooked treat.
If you have a sweet tooth, but are also mindful of nutrition, this dish might be just what you’re craving! Submitted by Rachel,* who lives with myasthenia gravis (MG), this soft banana bread is MG-friendly from the meal prep to the meal itself.
Sometimes, MG management can involve different areas of health and wellness. While staying aware of treatment options may be one area of focus, MG-friendly meals is another (and it’s one you can experiment with right at home). Finding meals that are simple to eat may be a high priority if you experience MG symptoms like trouble chewing or swallowing.
In addition to being an MG-friendly snack due to its soft texture, this fresh-baked banana bread has inspired a fun bonding activity between Rachel and her daughter. She said they love making the dish for friends and family on Christmas, as well as for breakfast any day of the year. Especially for those who have been living with MG for some time and may be looking for new recipes, this tasty treat might be a good option.
Keep reading for the details and download the recipe card to keep it on hand!
My daughter and I enjoy preparing and baking this together. The banana bread not only fills our bellies but also fills our souls with joy!
- ¾ cup (1 ½ sticks) butter or margarine, at room temperature
- 1 ½ cups sugar
- 2 eggs
- 3 bananas, mashed (can use frozen overripe bananas)
- 1 tsp vanilla extract
- 1 tsp baking soda
- 2 cups sifted flour
- ¾ tsp salt
- ¾ cup sour cream
- ¾ cup chopped pecans (optional)
Myasthenia Gravis–Friendly Banana Bread Recipe
Preheat oven to 325°F.
- Butter and flour two 8.5-by-4.5-inch loaf pans.
- In a stand mixer, cream sugar and butter together on medium speed for 10 minutes, or until light and fluffy.
- Add the eggs, mixing them in fully.
- Mix the vanilla into the mashed banana.
- Add mashed banana mixture.
- In a separate bowl, sift dry ingredients together.
- Pause the mixer and add roughly half of the dry ingredients, then resume mixing.
- Pause the mixer and add the sour cream, mixing well.
- Pause the mixer and add the remaining dry ingredients.
- Optional: Remove the bowl from mixer and fold in chopped pecans.
- Divide the batter into prepared loaf pans. Place loaf pans on a jelly roll pan to make it easier to transfer them in and out of the oven. Bake for 1 hour to 1 hour and 15 minutes, or until an inserted toothpick comes out clean and the loaves are golden brown.
- Allow bread to cool completely prior to slicing. As a serving suggestion, it’s great with whipped butter or cream cheese.
Yield: 2 loaves
Tip: Grind the pecans or omit them completely to give the banana bread a smoother texture.
Please consult your healthcare team for which recipes are best for your dietary needs, whether any modifications would be appropriate, and consider any allergies or dietary restrictions before making these recipes.