Oh-So-Easy and Scrumptious Banana Bread

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AuthorLinda VoorhisCategory

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…

Prep Time10 minsCook Time50 minsTotal Time1 hr

 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
 ¼ Teaspoon sea salt
 ¼ Teaspoon fresh ground nutmeg
 1 Pinch ground allspice, optional, but really yummy when added
 1 Pinch ground cloves, ditto the allspice

1

Prepare one bread loaf pan by lightly coating with oil or Earth Balance creamy spread

2

Preheat oven to 350 degrees Fahrenheit

3

In a large mixing bowl, mash bananas.

4

Add the yogurt, oil, sugar, molasses, and mix until well combined.

5

In a small bowl, whisk together the flour, baking soda, cinnamon, sea salt, nutmeg, allspice, and cloves.

6

Add the dry ingredients to the wet ingredients, mixing until just combined.

7

Pour batter into your prepared bread pan.

8

Bake for 45 to 50 minutes, until a toothpick comes out clean.

9

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.
10

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!

Ingredients

 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
 ¼ Teaspoon sea salt
 ¼ Teaspoon fresh ground nutmeg
 1 Pinch ground allspice, optional, but really yummy when added
 1 Pinch ground cloves, ditto the allspice

Directions

1

Prepare one bread loaf pan by lightly coating with oil or Earth Balance creamy spread

2

Preheat oven to 350 degrees Fahrenheit

3

In a large mixing bowl, mash bananas.

4

Add the yogurt, oil, sugar, molasses, and mix until well combined.

5

In a small bowl, whisk together the flour, baking soda, cinnamon, sea salt, nutmeg, allspice, and cloves.

6

Add the dry ingredients to the wet ingredients, mixing until just combined.

7

Pour batter into your prepared bread pan.

8

Bake for 45 to 50 minutes, until a toothpick comes out clean.

9

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.
10

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!

Scrumptious Banana Bread

 

*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

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