Banana Bread
Hungry for breakfast? Have banana bread. Want a snack? Have banana bread. Want an after dinner dessert? Have banana bread. Can’t fall asleep? Have banana bread. Want to be happy? Have banana bread.
Banana bread is my go-to for everything. It serves as a quick bite to eat in between meals, or as a snack during a busy day, yet also serving to be an excellent grab-and-go for breakfast. When I was younger, my mom made banana bread typically whenever our bananas were starting to brown on the kitchen table. They were my favorite days… she never told us she was making it, we would just smell the intense banana, chocolate and cakey smell wafting throughout the house. Flash forward to today, as I cook every meal every day for myself, banana bread has become a staple in my daily food intake.
I am not one to like the taste of bananas by themselves, since I’m not quite a fan of the mushy texture and taste. However! Finding new ways to use the mush of the banana in baking has proven to be quite interesting. Banana bread is fundamentally based off of extremely ripe bananas that have no use otherwise, because nobody wants to eat a mushy banana! I’ve found myself buying a bundle of bananas for the sole purpose of leaving it on the counter, waiting for it to ripen, and using it for my weekly banana bread stash.
Fluffy, yet dense with moisture, enough to make your mouth water! The perfect bite indeed.
INGREDIENTS:
4 ripe bananas (peeled)
1/3 cup coconut oil
2 large eggs
1 tsp vanilla extract
1 3/4 cup flour
3/4 cup sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
a generous shake of dark chocolate chips
walnuts or pecans (if preferred)
DIRECTIONS:
Preheat oven to 350°
Mash bananas in a medium bowl until there are no clumps
Add in coconut oil, eggs and vanilla extract and whisk together
Add in flour, sugar, baking soda, cinnamon, salt and chocolate chips and stir until mixed well
Pour into a greased 5x9 pan and add in walnuts or pecans (if preferred)
Bake for 1 hour
Sprinkle some extra cinnamon on top for some extra sweetness
ENJOY!
Half pecans - half plain for my roommate who doesn’t like nuts…
The most beautiful creation ever. This is easily my favorite baking day recipe … not only is the batter so fun to mix but the smell it bring to the house from cooking in the oven is priceless. Lasting for a week, room temp on the counter top covered by tin foil, this will leave you happy everyday! Add it to your weeks snacks and dessert rotation, you won’t regret it!