Banana Nut Bread
So bananas are a staple in our home. Bananas are right up there on my list of eggs, avocados and sweet potatoes. All things I consume almost every single day. The only problem is that I happen to be VERY particular when it comes to bananas. I like my bananas PERFECTLY yellow. Not a hint of green or brown spot in sight. This means 1) I find myself going to the market every 2-3 days to buy fresh bananas and 2) I always seem to have a surplus of not-so-perfectly-yellow bananas. My husband doesn't mind spotty bananas, but he also doesn't care to have bananas every day like I do. Enter BANANA BREAD.
What better way to put my aging bananas to use than to make a deliciously, moist & sweet loaf of quite possibly the best banana bread you've ever tasted. I like to change it up by adding walnuts or pecans or chocolate chips for an extra sweet batch. This recipe is a foolproof guide to making delicious banana bread without even having to use a mixer!
- 1 1/2 cups wheat flour
- 4 ripe bananas
- 1 cup brown sugar or 1 cup of chopped Juicy medjool dates
- 2 eggs (room temp)
- 4 TBSP Coconut oil
- 1 teaspoon baking soda
- 1/2 cup toasted & chopped walnuts or pecans
- 1 teaspoon vanilla extract
- 1 TBSP cinnamon
- Preheat oven to 350˚F.
- Mix dry ingredients (flour, sugar & baking soda) together and set aside
- In a small bowl, beat eggs
- In a large mixing bowl, mash bananas and add beaten eggs and coconut oil
- Sift dry ingredients into mixing bowl and combine with banana mixture
- Add vanilla and nuts. Mix together making sure not to over mix.
- Pour mixture into a greased loaf pan
- Bake at 350˚F for 50 minutes
**To make muffins, pour batter into muffin trays (fill about 3/4) and bake for 45 minutes**