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 personally prefer to add a mix of dark and milk chocolate bits for an extra decadent treat, but the chocolate and nuts are always optional based on personal preference. This recipe is a foolproof guide to making delicious banana bread without even having to use a mixer!
Ingredients:
1 1/4 cups wheat flour
4 ripe bananas
1 cup of chopped Juicy medjool dates ** you can substitute for 1 cup of brown sugar or coconut sugar
2 eggs (room temp)
4 TBSP Coconut oil
1 teaspoon baking soda
1 teaspoon vanilla extract
1 TBSP cinnamon
optional***1/2 cup toasted & chopped walnuts or pecans
optional***1/4 cup of your favorite chocolate bits
Directions:
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**
