The holidays have a way of making us eat way more sweets than normal - every gathering or party has trays of high-sugar treats pulling us towards them. And if you eat a vegan or gluten-free diet, most of those goodies are off limits to you. Because we and our kids eat a special diet, we always bring something that we can eat, so they don't miss out.

This recipe is a favorite at our house for impromptu snacking, and it can be whipped up in a jiffy when we need to bring a dish to share. It can also be made vegan or gluten-free by following the substitutions below. We always buy organic bananas, and Fair-Trade certified ones when available.

Moist Banana Bread Recipe

• 3 ripe bananas, mashed with a fork
• 1/4 cup oil
• 1/2 cup honey
• 1 & 1/2 cup whole wheat flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup wheat germ
• 1/2 cup chopped walnuts

Preheat the oven to 375° F.

Mix all of the dry ingredients first, then stir in the bananas, oil and honey. (If you measure out the oil first, then when you pour out the honey, it will all slide cleanly out of the cup.)

Pour into an oiled bread pan and bake for 20 minutes. This recipe is also great for muffins (15 minutes until done). Use a toothpick or knife to check the middle. If it sticks, keep baking.

Substitutions:

• Vegans can substitute agave nectar or maple syrup for honey, and you can cut the amount of sweetener down to your taste.
• Quinoa or brown rice flour can replace the wheat flour for a gluten-free bread.
• We use olive oil, and have made it with as little as 1 tablespoon of oil for a low-fat banana bread.
• I don't ever use table salt, which is simply sodium chloride. Unrefined salts have a much better taste and a full mineral content. We like "Real Salt" from Utah, or Lima sea salt (sun-evaporated).
• For dessert, throw in a handful or two of chocolate chips and shredded coconut!

This is a very versatile recipe. Cut off a few fat slices and take them with you for an all-natural power bar. It packs very well and makes a great travel food.

On your way out of the produce department, look for discounted extra-ripe bananas, and whip up a batch tonight. If you don't have time to make it that day, simply peel the bananas and freeze them whole. The next time you need a quick dessert, pull them out of the freezer and thaw in hot water.

Image: Zyada at Flickr under Creative Commons License