Healthy Banana Bread

2013-11-09
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  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 55m

I love banana bread.. it tastes amazing and makes the perfect healthy snack at any time of day!

 

In this recipe, I’ve made a ‘traditional banana bread recipe’ (which is usually loaded with butter) healthier by using plain yoghurt – I chose to use Greek style yoghurt today which tastes amazing dolloped onto the bread too! 100g of Greek style yoghurt contains just 56 calories and 9.6g protein, in comparison to butter which is 740 calories per 100g (!). Consequently this banana bread is packed with protein but is low in both calories and fat (you save 220Kcal and 17g of fat per slice in comparison to shop bought banana loaf!).

 

I’ve included two versions of this recipe – one produces a more ‘bread’ type banana bread and one produced a more ‘malt loaf’ type banana bread – i.e. more moist. I love them both equally!

 

P.S you can adapt this recipe by adding chocolate chips, walnuts or even raisins – the list is really endless!! Let me know what you try :)

 

Ingredients

  • 1.5 cups (200g) flour - I used Spelt
  • 2 med-large ripe bananas - mashed
  • 180g plain Greek style yoghurt*
  • 2 eggs
  • 1/2 cup (125g) Xylitol** (or sugar)
  • 1 tbsp oil - I used coconut oil
  • 2 tsp cinnamon
  • 1 tsp vanilla essence
  • 1/2 tsp bicarbonate soda* (+ 1/2 tsp salt)
  • 1 tsp baking powder

*To make a more moist, ‘malt loaf’ type banana bread (pictured below) use 200g yoghurt & skip the baking soda!

**Xylitol is a healthier alternative to sugar and is perfect for baking.

 

Healthy Banana Bread

Method

Step 1

Pre-heat your oven to 175 degrees C

Step 2

Mix together the dry ingredients in a bowl - flour, xylitol/sugar, cinnamon, baking powder, bicarbonate of soda and salt

Step 3

In another bowl mix together the wet ingredients - mashed bananas, Greek yoghurt, eggs, oil and vanilla before adding in the wet ingredients and stirring until combined

Step 4

Pour the mixture into a silicone loaf tray* or greased/lined baking tin and bake for 45 minutes

Step 5

Allow to cool before slicing into 12 pieces and either serving or wrapping in cling film and storing in the fridge/freezer for when you're peckish!

*I got my silicone loaf tray from Amazon!

 

P.S If you like this recipe and fancy baking with protein then do check out my Banana Protein Bars or if you don’t like bananas my Vanilla Protein Loaf!

 

UPDATE: Thank you to everyone who sends me pictures of my recipes on Twitter & Facebook - here are a selection!!

Healthy Banana Bread

Healthy Banana Bread

Banana bread

Banana Bread

Banana Bread

Healthy Banana Bread

Healthy Banana Bread

Banana breadwith chocolate chips!

Healthy Banana Bread

Healthy Banana bread

Banana Bread

Healthy Banana Bread

Banana Bread

Banana bread

Healthy Banana Bread

Banana Protein BreadMatthew swapped 50g of the spelt flour for 50g of bulk powders protein, didn’t add the baking powder and added 200g of yoghurt.. he also poured in half the mix before adding a thick line of peanut butter (melt in the middle!) before adding the remaining mix.. amazing idea!!

Banana Bread

Healthy Banana Bread

Banana Bread

Banana bread

Healthy Banana Bread

Banana bread

Healthy Banana breadmade with oats instead of flour, honey instead of sugar & 1 egg and 1 egg white!

Banana bread with peanut butterwith a peanut butter filling (check the comments below for the method!)

Healthy banana breadbanana bread with an avocado mousse covering!!

Healthy Banana Bread

Banana bread

 

*This blog post contains affiliate links. Please read my disclaimer page for more information.

 

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Nutritional Info

This information is per serving.

  • Calories

    130Kcal
  • Carbs

    14.9g
  • Protein

    5g
  • Fat

    2.7g

Recipe Comments

Comments (110)

  1. posted by Sheila Chatterley on November 9, 2013

    Love your healthy recipes can’t wait to try the banana bread.

      Reply
  2. posted by Danielle riches on November 9, 2013

    Looks amazing. I’m gonna make it but I haven’t got any spelt flour so I’m gonna try coconut flour and may add a scoop of my banana bannnoffe pie protein.

      Reply
    • posted by Nics Nutrition on November 10, 2013

      Ooh that sounds lovely! Coconut is quite a dry flour so make sure to use extra eggs! You may be better off with my protein loaf though if you want to make a successful protein loaf :) x

        Reply
  3. posted by Sean Bennett on November 10, 2013

    Do you have a recommendation for flour to use to make it gluten free? Thanks

      Reply
    • posted by Nics Nutrition on November 10, 2013

      Any flour with the gluten removed, i.e. advertised as gluten free should be ok.. or gluten free oat flour may also work! Do let me know if you try it!

        Reply
    • posted by Sarah Morris on June 24, 2015

      I make my own gluten free flour. 2 cups of white rice, 1 cup of oats, 2 cups of cornflour and 1.5 cups of tapioca. Can be used in any recipe in place of plain flour.

        Reply
  4. posted by Helen on November 10, 2013

    Just made this with Wholemeal Flour, and substituted the sweetener and Vanilla for PhDs Diet Whey Vanilla Creme Protein Powder and a tablespoon of honey. Tastes amazing!
    Will be trying it out on the (cynical) man later, and the office tomorrow. :)

      Reply
    • posted by Nics Nutrition on November 10, 2013

      Hurray! Aw so glad you enjoyed it too :) And thanks for the fab pic! Nic x

        Reply
      • posted by Helen on November 10, 2013

        Man, lover of all things fat & sugar loved it. Obviously I’ve not told him what it’s made with yet.

          Reply
        • posted by Nics Nutrition on November 10, 2013

          Hurray! Haha that’s so funny :) thanks for letting me know!! xx

            Reply
  5. posted by CarrieMelissa13 on November 10, 2013

    Love this recipe. So easy to make – the hardest part was waiting for it to cool down so I could have a taste! Added a few walnuts to mine and served with some PB2 for a treat

      Reply
    • posted by Nics Nutrition on November 10, 2013

      Thank you so much for your lovely pic! I know, it’s gorgeous isn’t it!! Love PB2 so great topping choice :) x

        Reply
  6. posted by CarrieMelissa13 on November 10, 2013

    Oh sorry I just tried to rate with 5 forks and not done it correctly! Can you delete that last vote so I can do it again?! Doh

      Reply
    • posted by Nics Nutrition on November 10, 2013

      Aw no! Unfortunately not.. but you can vote again on other 3G/wifis!!

        Reply
      • posted by CarrieMelissa13 on November 10, 2013

        Ok, will do. Sorry! x

          Reply
  7. posted by Sue Hearn on November 10, 2013

    Hi, loved the end result, I added ground almonds, a few left over glacé cherries and cacao nibs for a healthy add. Walnuts would be a good addition to and ill try it gluten free next time so my daughter can eat it although she can tolerate Spelt sometimes too xx

      Reply
    • posted by Nics Nutrition on November 10, 2013

      Ooh I love your additions! Thank you so much for letting me know how it went. Gluten free flours should work.. I would say follow any additional instructions that come on the packet about making the flour ‘work’! Nic xx

        Reply
  8. posted by Carly Susanne on November 10, 2013

    I love banana bread. This recipe seems like a perfect healthy option so I’m going to give it a go. X

      Reply
    • posted by Nics Nutrition on November 10, 2013

      Hurray! I cannot believe how many people have made it since I posted it 24 hours ago!! It’s going down well on twitter :) enjoy!

        Reply
  9. posted by Emma on November 10, 2013

    I love baking, but don’t do it too often as I end up eating too much cake! So happy when I saw this recipe. It’s delicious, and my husband loves it too.

      Reply
    • posted by Nics Nutrition on November 11, 2013

      That’s great news! Aw thank you so much Emma, so glad it inspired you :) Nic x

        Reply
  10. posted by Anita Smith on November 11, 2013

    My husband made this and it was delicious! No mean feat given in 7 years of knowing him he has never baked a thing!!! It was really light and very tasty. My hubby being a cyclist had 2 pieces it was that good! I think it will be a regular in our house :) Thanks x

      Reply
    • posted by Nics Nutrition on November 11, 2013

      Hurray!! Aw I’m so pleased to hear that!! Thank you for your comment Anita :) xx

        Reply
  11. posted by Patricia on November 13, 2013

    AMAZING love it love it love it, even my boyfriend absolutely loves it! Next time I’ll try to make it vegan using the powder ‘eggs’ and using half the ingredients do 6 cupcakes/muffins… love love love the recipe, thank you so much :D D

      Reply
    • posted by Nics Nutrition on November 13, 2013

      Hurray! Aw thank you so much for your lovely comment :) xxx

        Reply
  12. posted by Patricia on November 13, 2013

    also, being a queen of forgetting the ingredients when baking, I forgot to add the oil… well, to be honest it’s still very delicious light and moist so I probably didn’t miss out that much, perhaps just a few of extra calories!

      Reply
  13. posted by Laura on November 13, 2013

    Would agave syrup work instead of sweetner? :)

      Reply
    • posted by Nics Nutrition on November 14, 2013

      Hi Laura! It may be a case of try and see.. you may need more flour if the mixture looks too wet or don’t add as much :) Do let me know! xx

        Reply
  14. posted by Lindsay on November 13, 2013

    Since Nic had posted this recipe I’ve been desperate to try it! Baked it tonight,but didn’t have any Greek yoghurt so used fat free vanilla natural yoghurt instead. Checked with Nic who thought it would be ok and it was AMAZING! Can’t wait to have some for breakfast! Thanks for such a fantastic recipe and so easy to make too! :)

      Reply
    • posted by Nics Nutrition on November 14, 2013

      Hurray! Oh I’m SO glad it worked out!! I would love to try this recipe with Banana yoghurt but I think liberte only sell than abroad :( *boo hoo* – thank you for your lovely comment Lindsay! xx

        Reply
    • posted by Dawn on January 5, 2014

      Was going to ask if I could use fat free natural yoghurt instead of Greek, as that’s what I’ve got in my fridge. Will be trying it today :-)

        Reply
  15. posted by Raina Dickinson on November 14, 2013

    Made this today after a failed attempt 1st attempt when I forgot the to add the eggs & baking powder!!
    Have to say its amazing ….going to try using walnut & raisins next time :)

      Reply
    • posted by Nics Nutrition on November 14, 2013

      Hehe that sounds like something I would do! Hurray SO glad you liked it, and I love your future plans too :) Thanks Raina!!

        Reply
  16. posted by Suzanne Sheridan on November 15, 2013

    Nicest banana bread I’ve ever had, normally a dry mess. Just gobbled up half of it!

      Reply
    • posted by Nics Nutrition on November 15, 2013

      Hurray! Aw thank you so much! I love it too much too ;) x

        Reply
  17. posted by Fiona Wright on November 16, 2013

    My toddler and I tried your Healthy Banana Bread recipe and the verdict was “yum”. We used soft brown sugar as we didn’t have any xylitol. We did have spelt flour though and it works really well. Thank you.

      Reply
    • posted by Nics Nutrition on November 16, 2013

      Oh that’s so great to hear! So glad you both liked it :) Thank you for your comment Fiona! xx

        Reply
  18. posted by Berry bella on November 17, 2013

    How long will it last if I was to freeze it? In love with all your recipes. Xx

      Reply
    • posted by Nics Nutrition on November 18, 2013

      Hello! I really don’t know – I haven’t tested it! Sorry! xx maybe it says on the side of banana malt loaf?! lol!

        Reply
  19. posted by Kathryn Tucker on November 20, 2013

    Just made your banana bread for the first time and really chuffed with the results! I’ve always been really put off of baking because the ingredients list puts me off, this is the perfect compromise. I’m feeling very inspired to try other recipes of yours now, starting with apple & oat bars tomorrow! Thanks for the helpful tagging of your recipes too, I’m a vegetarian and aspiring part-time vegan so the tags are really helpful. Love your You Tube videos!! Keep ‘em coming!

      Reply
    • posted by Nics Nutrition on November 22, 2013

      Aw thank you so much!! It’s so nice to read lovely comments like that – it really keeps me going!! I’m planning some more YT videos soon :) xx

        Reply
  20. posted by Ruth on November 27, 2013

    Hi, I love the look of this (as well as a lot of other recipes you post :) ) can I ask my daughter has been asked to trial a 6 week wheat free diet by the doctor. I have been doing a lot of research and there seems to be 2 opinions on if spelt is suitable for people avoiding wheat. I would love to make this for her as it combines her favourite things banana and cake!! Do you think it is ok on a wheat free diet?

      Reply
    • posted by Nics Nutrition on November 27, 2013

      Hello! Spelt and wheat are two different types of grain. Both contain gluten. Speak to your GP if you’re concerned or just use a flour that says ‘wheat free’ on the side :)

        Reply
  21. posted by Lisa Goldie on November 28, 2013

    I have to say your blog is amazing! I randomly found you on Instigram and then found your website from there, love all the diet and lifestyle tips! Im currently doing a post grad in dietetics and you are very inspiring! :)

      Reply
    • posted by Nics Nutrition on November 28, 2013

      Aw thank you Lisa :) Good luck with your studies!! xx

        Reply
  22. posted by Stephanie on December 1, 2013

    Used ingredients that I had in the house. Wholemeal flour, low fat Greek and added some extra raisins :) it’s really easy to make and so delicious. Highly recommend. How do I stop from eating it all too quickly :) ?

      Reply
    • posted by Nics Nutrition on December 1, 2013

      Aw that’s great to hear! Haha! My tip is to freeze half of the loaf once cool :) x

        Reply
  23. posted by Lou Wilkinson on December 3, 2013

    Finally got round to making this and it was yum! Used oat flour and was worried it would be too dense but ended up lovely and squidgy. Also only used around 80g xylitol as i run out but am glad as it was sweet enough for me (bananas were very ripe so that is probably why!) Lovely with a smidgen of Nutella on! Mmmmmmm……

      Reply
    • posted by Nics Nutrition on December 3, 2013

      Ohhh Lou that sounds gorgeous!! It’s great to hear that you can make it with oat flour too – super healthy!! xx

        Reply
  24. posted by Cate Greer on December 8, 2013

    Hey Nic! I want to make this with a bit of protein powder but the only stuff we have in the house is a big bag James got cheap which tastes a bit rank. Do you think that will totally ruin the flavour? Or will the other flavours mask the nasty protein powder taste? Can you recommend a cheap but nice protein powder? Thanks hun xx

      Reply
    • posted by Nics Nutrition on December 8, 2013

      Hello! If you do what the guy above did (see pic with the protein powder) it shouldn’t ruin the taste no.. (as it’s only a relatively small amount).. MyProtein tends to be a cheaper protein brand. You can use the protein in my 3 ingredient protein cookies and protein pancakes/protein flapjack though if you wanted to use it up!! Nic xx

        Reply
  25. posted by Charlotte Moseley on January 1, 2014

    Hi Nic, I really want to bake this but I have no spelt flour. Will oat flour work ok?

    Thanks,
    Charlotte xx

      Reply
    • posted by Nics Nutrition on January 2, 2014

      Hello! Yes I think someone has tried this and it worked – remember to use a silicone muffin tray or baking paper as oat mixtures can stick!! xx

        Reply
  26. posted by Annie on January 4, 2014

    I made the banana bread using Total Greek yogurt and also for
    The sugar element I used Tiana coconut sugar . It tastes amazing
    Hard to believe its a healthy snack.

      Reply
    • posted by Nics Nutrition on January 4, 2014

      Your swaps sound great! Thanks for your comment Annie :) xx

        Reply
  27. posted by Ewan on January 13, 2014

    Made the Bannana Bread with ease , simply made fantastic taste .. result. Moving onto the coconut fairy cakes and protein flap-jacks ( next week)

      Reply
  28. posted by Jonica on January 15, 2014

    Hi, do you think if I left out the xylitol /sugar completely it would be ok, and use sun warrior protein powder instead of spelt flour? Blog is great!

      Reply
    • posted by Nics Nutrition on January 15, 2014

      Hello! I don’t think the bread’s taste/texture would be right if you did either of that :s sorry! Thank you! x

        Reply
  29. posted by Kelly on January 17, 2014

    Hiya, could you let me know what quantity of stevia I should use as an alternative please? I have tried a couple but they are ps sweet they knock my socks off :)

      Reply
    • posted by Nics Nutrition on January 17, 2014

      Hello! I would start by using half of the volume (so 1/4 cup which is 60ml) and try the dough to see what you think.. add more if needed. I think it’s going to be trial and error to be honest :) xx

        Reply
  30. posted by Sarah D on January 18, 2014

    I made this scrumptious banana bread last weekend & it was a triumph! I’ve never made banana bread before & always strive to eat as healthy as possible. The recipe was so easy to follow & equally as easy and quick to make. My husband & I loved it so much that I’m making another one this afternoon! Love this website :) thankyou xx

      Reply
    • posted by Nics Nutrition on January 19, 2014

      Aw thank you for your lovely comment Sarah!!

        Reply
  31. posted by Kiera on January 19, 2014

    Hi I made this today during rice flour (which I’d never baked with before) to see if a gluten free version would be nice- and it worked really well! I used a little less cinnamon and added a bit more banana, and also threw in some chocolate chips and walnut pieces as well- delicious! I don’t think my bananas were ripe enough but will make sure they are next time!

      Reply
  32. posted by Penny Macdonald on January 22, 2014

    Thanks for all the useful tips and comments. I used agave to sweeten mine (2tbsp).
    Also used vanilla protein powder 50g instead of 50g of the flour.
    It looks and tastes ace. Thanks Nic for your excellent recipes.

      Reply
    • posted by Nics Nutrition on January 23, 2014

      Thanks so much for your ‘tip swaps’ Penny! So glad you liked it :) x

        Reply
  33. posted by Jane on January 29, 2014

    Made your banana bread for the 45 residents in the care home where I cook – went down a storm.

      Reply
    • posted by Nics Nutrition on January 29, 2014

      That’s so great to hear! Thank you for your lovely picture too :)

        Reply
  34. posted by Emma on February 2, 2014

    Hi, I’m just wondering if this would work using soya yogurt as a diary free alternative? Going to try it next weekend! Thanks!

      Reply
  35. posted by Verity on February 3, 2014

    Hi, made this yesterday and it’s delicious!! I used wholemeal flour and added some chocolate protein powder….even had a slice for breakfast this morning!! Next time I think I will add sultanas too. xx

      Reply
    • posted by Nics Nutrition on February 3, 2014

      Oooh I love your swaps! Thank you so much for your comment! Nic x

        Reply
  36. posted by Kelly on February 9, 2014

    No bananas so tryng it with blueberries and dark choc chips x

      Reply
  37. posted by Richard on February 9, 2014

    I used Buckwheat Flour instead of other flours as I try and avoid wheat flours where possible for obvious reasons. BF offers a much healthier alternative. The Loaf takes on a darker appearance as a result but the flour gives it flavour. Its still as light and moist and you know you are enhancing a healthy recipe. My next batch will have mixed spice and a few sultanas.

      Reply
    • posted by Nics Nutrition on February 9, 2014

      Thank you so much for this information Richard! Brilliant :) x

        Reply
  38. posted by Lindsay Skinner on February 24, 2014

    Hi I used oats instead of flour, honey instead of sugar and 1 full egg & 1 egg white

      Reply
    • posted by Nics Nutrition on February 24, 2014

      Thank you so much for your comment Lindsay – the bread looked amazing and so glad that your tweaks worked! xx

        Reply
  39. posted by Kylie on March 2, 2014

    Just baked this – can’t wait for it to cool down. Had some gluten free flour in the cupboard, so used that, with light brown soft sugar and added a bag of choc chips I also had in the cupboard. Naughty but nice!

    How do I send a photo to you (once it’s cool enough to cut up and try)?

      Reply
  40. posted by Latoya on March 18, 2014

    I’ve done this recipe loads now, it’s so delicious. I recently made it with lactose free yoghurt too and walnuts. I used less xylitol because the yoghurt was slightly sweetened already.
    Amazing how versatile this recipe is. :)

      Reply
    • posted by Nics Nutrition on March 18, 2014

      Aw thank you for your comment Latoya! Sounds amazing!! xx

        Reply
  41. posted by @Fit_Squirrel on March 19, 2014

    I made this yesterday, with rye flour, no added sweetener and a peanut butter core. It was sooooooo good. Going to try the cheesecake this weekend. Love all these recipes. x

      Reply
    • posted by Nics Nutrition on March 19, 2014

      LOVE your version!! And thank you for the amazing pic! Uploading it now :) xx

        Reply
  42. posted by christina on May 21, 2014

    Is it ok to use Stevia instead of xylitol and if so would i use the same quantity as stated in the recipie?

      Reply
    • posted by Nics Nutrition on May 21, 2014

      Use just 1/2 a cup (don’t go by weight as stevia is lighter!) of baking stevia :) x

        Reply
  43. posted by Tony Whalen on May 21, 2014

    Just made this amazing banana bread recipe again. I replaced 50grams of the flour for 50grams of chocolate protein and used Miniloaf trays.Mixture filled 10 cases. DELICIOUS.

      Reply
  44. posted by Jo miller on May 31, 2014

    I seen to be cooking my loaf for a very long time ….. Knife wet after 45 mins HELP?

      Reply
  45. posted by Sarah on June 19, 2014

    I love love love this! So yummy and a great snack!

      Reply
  46. posted by Jo miller on June 24, 2014

    Not fan oven on gas mark 4? Just tried again over hour slightly burned outside wet middle …..

      Reply
    • posted by Nics Nutrition on June 25, 2014

      Mine is a fan oven.. sorry it didn’t work in yours! Fingers crossed for next time!

        Reply
  47. posted by Faye on July 29, 2014

    Hello! Where do you purchase your spelt flour from? I am in the UK also! Would you say this is better to use than oat flour? Or do you just prefer it texture wise?

      Reply
    • posted by Nics Nutrition on July 29, 2014

      Hello! I think it bakes slightly better.. I got mine from Waitrose :) x

        Reply
  48. posted by Connie on September 10, 2014

    can’t get enough of ur recipes at the mo!leftover over ripened bananas made these tonight…. So healthy to:amended recipe-0flour,replaced 200g flour with 100g whey p.butter protein powder, 50g flaxseed, 50g oats
    Then 1 whole egg 2 whites, 0 sugar used 1tbsp Honey instead.. 210g total 0% Greek yoghurt,rest recipe same with baking powder,bakin soda,cinnamon,coconut butter.. Sprinkled with pine nuts- cooked on gas mark 4 to cook slowly and keep moist . result=moist, delicious protein flour,sugar free version definitely making again!

      Reply
  49. posted by Anne-Marie on September 7, 2015

    Thanks for your recipe – was able to use those overripe bananas that I had and felt bad with the prospect of throwing out! I substituted a third of the Spelt with Coconut flour as I had no Coconut oil but Sunflower only. I used soya yoghurt, no sugar and added blueberries. Also no cinnamon as I had none but it was still lovely. Cooking was about 1.25 hours though as I did 10 mins at about 200°C then the rest at 150°C. Cakey bread – great with morning coffee and delish!

      Reply
    • posted by Nics Nutrition on September 7, 2015

      Ooooh sounds lovely thank you for the feedback!! You can always peel and freeze the banana slices to use in smoothies too!! xx

        Reply
  50. posted by Rachel Thomas on January 31, 2016

    Hi Nic, can’t wait to try this, would it work with coconut or oat flour? Thank you :)

      Reply
    • posted by Nics Nutrition on February 1, 2016

      Hello! I think someone has used oat flour before, it will just be slightly heavier.. and if you use coconut flour you’ll need to use loads more moisture!! Maybe don’t use all coconut flour! xx

        Reply
  51. posted by Jo on January 13, 2017

    mine is just in a convection oven, i used Skyr instead of yogurt, it’s naturally fat and sugar free (well traces), but 10g of proteins in 100g of product, didn’t use sugar but honey I’m not sure if not too much of it, but hey, we will see when its ready, smells and looking good so far :) :):)

      Reply

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