Have some bananas that are getting to the over-ripe point and want to do something with them? Ah, I have just the idea! A quick and simple, yet incredibly moist and yummy, banana bread.
You probably have all the items in your pantry and refrigerator, so here goes…
2 large or 3 small ripe bananas, mashed
¼ cup unsweetened, plain yogurt (or pureed apples, peaches, or even jam)
¼ cup avocado oil
½ cup unrefined sugar
2 tablespoons molasses (or dark agave or brown rice syrup)
2 cups white whole wheat pastry flour (or other flour, even a gluten-free mix)
¾ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon sea salt
¼ teaspoon fresh ground nutmeg
Pinch of ground allspice, optional, but really yummy when added
Pinch of ground cloves, ditto the allspice
- Prepare one bread loaf pan by lightly coating with oil or Earth Balance creamy spread
- Preheat oven to 350 degrees Fahrenheit
- In a large mixing bowl, mash bananas.
- Add the yogurt, oil, sugar, molasses, and mix until well combined.
- In a small bowl, whisk together the flour, baking soda, cinnamon, sea salt, nutmeg, allspice, and cloves.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into your prepared bread pan.
- Bake for 45 to 50 minutes, until a toothpick comes out clean.
- Allow to cool in pan on wire rack for 10-15 minutes, then flip out of pan and allow loaf to cool completely on the wire rack.
Note: This banana bread freezes incredibly well, so you can save it for another day’s treat.
Feeling a wee bit crazy and adventurous? Trying adding a cup of chocolate chips, or some raisins, or how about some nuts? Or how about a combination? Get crazy. Make it your own. But most importantly, enjoy!
*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s). I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. Linda