I’m so happy it is kiwi season, and I am adding them to my favorite thing, banana bread. Kiwi banana bread is so delicious! I love the sweetness of the banana bread, and it goes perfectly well with the tart kiwi. I also love those crunchy little black seeds! It is almost like having poppy seeds in your banana bread. It adds great texture.
For this kiwi banana bread recipe, I didn’t use any added yeast, added sugar, nor butter. I used banana as natural sugar. The more ripen the banana is, the sweeter the bread will be. If you are trying to avoid sugar, go for the greener banana. If you love sweets, go for the brown banana. And as of butter, I used avocado oil as a substitute. Butter contains saturated and trans fats, both of which may increase the low-density lipoprotein (LDL) cholesterol, or bad cholesterol, in a person’s blood.
This healthy whole wheat kiwi banana bread recipe is perfect for a quick and easy breakfast idea. It is delicious on its own or uses it as toast.
Kiwi loads with a high amount of vitamin C and antioxidants that it can help treat people with asthma.
Kiwis are full of fiber, which is already good for digestion. They also contain a proteolytic enzyme called actinidin that can help break down protein.
Kiwis are nutrient-dense and full of vitamin C. Did you know just 1 cup of kiwi provides about 273 percent of your daily recommended value ?! Vitamin C is essential when it comes to the immune system.
A 2014 study found evidence Trusted Source that the bioactive substances in three kiwis a day can lower blood pressure more than one apple a day.
A study from the University of Oslo found that eating two to three kiwis a day significantly lowered the risk of blood clotting.
Kiwis contain high levels of zeaxanthin and lutein, which play an important role when it comes to vision. One study found that by eating three servings of fruit a day, macular degeneration was decreased by 36 percent. Trusted Source
**The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.**